Basmati rice cooking time
6 years ago
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6 years agoRelated Discussions
How to cook brown rice?
Comments (24)Am I the only one who always cooks brown rice with chicken stock? If IÂm in a hurry  I throw it into the rice cooker  perfect every time. Otherwise, I use this recipe: Brown Rice Pilaf 55 min : 5 min prep SERVES 4 1 tablespoon olive oil 1 tbl butter 1 small yellow onion, chopped 3 garlic cloves, minced 1 cup long grain brown rice (not instant) 1/2 cup Vermicelli (check Mexican isle - El Guapo Pasta) 2 1/2 cups fat-free low-sodium chicken broth or vegetable broth salt & pepper, to taste 1. Heat oil & butter over medium-high heat. Add onion and cook, stirring, until onion is golden, about 5 minutes. 2. Add garlic, rice, and spaghetti and sauté for 1 minute. 3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. 4. Simmer until rice is tender and most of the liquid is absorbed, about 45 minutes. Fluff with fork....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 MoreHow to store cooked rice (Zojirushi)
Comments (11)I don't even refrigerate cooked rice. That makes rice bullets. What kind of rice are you doing this with? I only make what we will eat at any given meal, whether it is basmati, jasmine, sticky, or sushi rice. But then I am retired and don't need to have "meals in a minute". I guess even cooked/frozen rice is better than no rice at all. ;-) We have traveled extensively thru SE Asia where there is no refrigeration. They cook up "enough" for that day...each day. -Babka...See MoreCooking Rice for a Crowd
Comments (4)Suzy, from what I found, use a 1 : 1.5 ratio for large quantities of rice. For example, cook 8 cups Jasmine rice with 12 cups water, covered with tinfoil at 350 F for 45 - 60 minutes (check at 45 minutes to see if rice is done, if not, leave it in for another 15 minutes. Also, oil and butter are not necessary for excellent flavor (at least for Jasmine rice). Mind you that this recipe will vary based on the type of rice you will cook. This is why I broke down and bought a huge rice cooker years ago...when you need it, you need it! LOL!...See More
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