Desperate help needed with med. grain rice not cooking through
l pinkmountain
8 years ago
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sleevendog (5a NY 6aNYC NL CA)
8 years agoplllog
8 years agoRelated Discussions
Various grains in a fuzzy logic rice cooker
Comments (11)I am just about to get my rice cooker and am also interested in cooking different grains - I am considering buying the The Ultimate Rice Cooker Cookbook by Beth Hensperger. You can check out the forward & table of contents using the following link. It has recipes for quinoa, bulgur and barley, but I'm not yet sure if these are specifically adjusted for fuzzy logic cookers. Please share any additional info you find out - Thanks! Here is a link that might be useful: Ultimate Rice Cooker Cookbook...See MoreMaking short grain brown rice . . . I'm nervous.
Comments (20)Soaking rice is a trick I learned back in the day when I led backpacking trips for a living. You'd put the brown rice in to soak in one of your nalgene containers at lunch, and then it would be ready to fast cook for dinner at the end of the trail. It's really a technique for brown rice, which is much longer cooking than white rice, it's not necessary for white rice. Anyway, the soaking cuts the time down but yes, you have to remember to soak it which I hardly ever do. The nice thing is, if you remember it doesn't require watching or anything in between. It worked really well for this short grain brown rice. Steaming is definately the way to go, but I mostly burn rice when I steam, I just don't have the cooking knack that most do on this site. A lot of it is due to me not having a nice heavy bottomed pot and also my electric stove is complete carp and I often get distracted by some other task when I'm cooking. Sometimes all the rice gods come together for me though! I think starchiness is part of the appeal of the short grain brown rice for most people. I'm glad I'm almost out of it now, I am definately a long grain brown rice gal. But this turned out very creamy with the feta cheese, which is fab. with asparagus. Even Alton said use long grain rice for rice pudding, on the video I was watching over the weekend. I can't wait to make room for some basmati rice in my cupboard and try Alton's recipe, with milk, cream and coconut milk! Here is a link that might be useful: Indian style rice pudding...See MoreHelp me make my own flour, cracked grain etc.
Comments (14)Lalitha- Sorry, I don't have any experience with, or information about, the mills you are inquiring about. One rule-of-thumb I can share: stones grind finer than steel burrs, and an impact mill the finest flour of all, and that's about all I can help you with; other than a great respect for German workmanship and they are indeed very handsome mills. The price would be my biggest deterrent. Even though I have a couple stone mills, I also keep extra stones for the mills because they can chip, flake and break (check for stones and grit in your grains/seeds/beans before adding them to the mill hopper), or glaze over from too much moisture in your grains/seeds/beans. The stones are also made from a variety of things, including man-made "stone". When using a stone mill, you may need to mill the grain on a coarse setting, and then run the flour through again on a finer setting in order to get the fine flour (especially necessary for making cakes and a fine-crumb for yeast/naturally-leavened breads. How an impact mill works: "Impact grinders use rows of 'blades' placed in circular rows on metal wheels. One wheel turns and the other wheel is stationary, like the stone grinder. But this is where the similarity ends. The two wheels are aligned so that the rows of blades intermesh, running extremely close, yet never touching the blades on the opposite wheel. The rotating wheel turns at several thousand RPM. As grain is fed into the center of the fixed wheel, the interaction between the two wheels `impacts' the grain and pulverizes it [Grainlady note: the grain "explodes" rather than being crushed] into fine flour as the grain works its way to the outside of the wheels." For REAL sandwich bread--- I would suggest purchasing a Pullman (Pain de Mie) Pan (a square pan with a lid). This pan will allow you to make that crustless, close-grained bread that will help you transition from commercial sandwich bread to homemade. A close-grain crumb is what you want in order to be able to cut thin slices, hold moist spreads (without dripping through a hole), and still be able to hold together to eat out-of-hand. That's the more-or-less "technical" characteristics for sandwich bread. A more open crumb is best used for toast. All those lovely places to hold melted butter and jam. I have a 1-pound Pullman Pan (perfect for hubby and me), and a 2-pound for when the house is full of family visiting. Another tip for making a fine-crumb bread is to add the fat early during mixing. The fat coats the gluten, similar to making short-crust pastry. If you want a more open crumb (as well as more loft), add the fat late in mixing, after the gluten has developed. For making 100% whole wheat bread (or multi-grain where one of the grains is wheat), I suggest using hard (spring or winter) white wheat over red wheat. White wheat flour has a mild flavor and lighter color and is less acidic-tasting than the flavor associated with "whole wheat bread" made with red wheat varieties. White wheat has the same plant traits and nutrition as red wheat varieties, it's just missing the genes for the bran color. There are three genes that make up the bran color. Early varieties of red wheat (such as Turkey Red) had all three genes and are very dark in color (bran, flour and finished product) and a strong "whole wheat" taste. Most of today's varieties of red wheat have one or two of those genes, while white wheat has none. I use and store both red and white varieties of wheat. Step back a generation or two and use a sponge method over the quicker straight (or direct) dough method. You'll find you get a finer texture. The "wait" gives the bran in the wholegrain flour time to soften (the hard sharp shreds of bran can actually cut the gluten strands), and you'll get a high-rising loaf of bread. According to "CookWise": "Researchers suggest that an ideal standing period is 2-1/2 hours." I typically use an overnight sponge with 100% wholegrain flour works well to lighten the bread. If I'm in a hurry, I use a 2-1/2 hour sponge with good results. I also add 1/4 t. ascorbic acid per loaf to counteract the negative effects from Glutathione (found in wheat germ) on gluten-development. This will help prevent baking those squatty loaves of 100% whole wheat bread. -Grainlady Here is a link that might be useful: King Arthur Flour - Pullman Pan...See MoreRice cooking directions.
Comments (30)Down here in South Louisiana where we grow and eat lots of rice, our preference is for "extra long grain" white rice. Those on diets will boil-cook their rice to remove some starches. For absolute convenience and ease the microwave cooker is hands down the best method IMO.....followed closely by an electric rice cooker. Nothing is easier to clean than a Progressive rice cooker and it is so convenient to store leftover rice in the cooker placed right in the refrigerator for next day use. Can't do that with an electric rice cooker...... When cooking long grain rice by steaming methods as directed above.....a ratio of 2 to 1 is actually quite high. But if it works for you, don't mess with success. FYI...people use anywhere from 1 to 1 ratio of water to rice....all the way UP to 2 parts water to 1 part rice (by volume). By adjusting the amount of water in the ratio, you can control the texture of the final cooked rice. That final texture is usually a personal preference thing. When I cook 40 lb. batches of rice.....I use 1 1/4 parts water to 1 part rice (by volume). This ratio gives me the texture that I prefer. Many Asian rice cookers use a 1 to to 1 ratio. When I steam cook a few cups of rice, I will use 1 part rice to 1 1/2 cups of water. Also, those of you who prefer a "softer" texture rice might also consider using a "short" or "medium' grain rice rather than the "long" or "extra long" grained varieties of white rice. When making rice for sushi.....use short grained rice. Add a bit of Rice Wine Vinegar and a tad bit of sugar. Dan Semper Fi-cus...See Morel pinkmountain
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agolindac92
8 years agol pinkmountain
8 years agolindac92
8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years agol pinkmountain
8 years agoplllog
8 years agolast modified: 8 years agol pinkmountain
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8 years agolast modified: 8 years agoannie1992
8 years agolindac92
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8 years agolast modified: 8 years agolindac92
8 years ago
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