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Tilted Cat Head
Administrator
Location: Manhattan, NY
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Quote:
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Originally Posted by avernus
I agree with Kutulu, rice cookers are a waste of money and space. In fact I reckon any piece of kitchen equipment that mimics what can be done by hand is a waste of money. But then I'm a student living in a small flat.
Anyway, IMO the best way to cook rice is to use the absorption method. It is a very versatile method and is almost foolproof, here is what you do:
Rice - the foolproof method
Rice - approx 150ml per person.
Water or stock - one and a half times as much as the volume of rice, double if you don't soak or rinse the rice.
Rinse the rice until the water runs clean. If you have time soak the rice for 30 minutes and then drain for 30 minutes.
Heat a small amount of oil in the bottom of a saucepan. When hot you can add whatever spices or flavorings you desire, eg. green chilli, garam marsala, cumin, garlic or my favorite is some cardamon pods (about two per person). Cook the spices for a few seconds (the whole spices will pop when done) then add the rice and some salt. Stir *gently* until the rice is coated in the oil and spices, turn down heat if rice sticks/
Add the water/stock, stir and bring to a simmer.
Now the important part - turn the heat down as LOW as it will go and cover TIGHTLY, use a layer of aluminum foil between the lid and pan if necessary. Cook for 25 minutes and DON'T peak!
Possible problems:
Pock marks in the surface of the rice after cooking - lid not tight enough or you peaked.
Some parts of the rice not cooked - lid not tight enough or you peaked.
Burnt rice at the bottom - heat too high, not enough water or too long cooking time
Varities:
Add some spinach/peas at the spice cooking stage.
Instead of oil use butter and add lots of roughly chopped onions.
Lots of people I know say they cannot cook rice. Then they try this recipe and never look back. It makes the best rice I have ever tasted outside of a high-class Indian.
This recipe was originally published in Indian Cookery by Madhur Jaffery ( http://www.amazon.co.uk/exec/obidos/...525882-7887003) |
I just read your post a bit more in depth...and here's my answer to it.
I don't live in a flat with a huge kitchen. I don't have alot of counter space. I keep it on the counter when I'm making rice on a regular basis, meaning cooking regularly. Otherwise, it goes into the cupboard.
I just fill up a cup of rice, fill up a cup of water, press the button and return in 20 minutes or listen for the bell. That's it. There's no need for foil, there's no need for rinsing, especially soaking (most rice nowadays is enriched and all you are doing is washing the vitamins away) I don't have to make sure that the flame is too high. I do however have to make sure that I keep the water/rice ratio just right. If I forget how many cups of water I put in, the side of the rice cooker has markings on it, so I just fill water to the line.
Most of all there's no temptation for peeking because it will be done on it's own, without your attention whatsoever.
As far as the items of adding spices and vegetables, it's easy to do within a rice cooker as well. Just toss them into the rice cooker...
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