mhill95149 wrote:My Chinese Sister-in-law just sticks her finger into the rice cooker to measure the water. Works every time.
CrazyC wrote:mhill95149 wrote:My Chinese Sister-in-law just sticks her finger into the rice cooker to measure the water. Works every time.
I do that too! Something I guess I picked up from my mom. Rinse 3x, and stick your finger in the water so that the tip just touches the top of the rice. The water should reach the 1st crease of your finger... No idea how scientific this is, but it works every time!
Puppy wrote:I guess it depends on digit length!! I use the same method as described above (definitely picked up from my mother) - stick my index finger in until it touches the top of the rice, but I only let it go 2/3 of the way to the 1st crease. It's never failed me. Works for both short and long-grain rice. I suspect I must subconsciously adjust the amount based on a lifetime of cooking rice...
Puppy wrote:I guess it depends on digit length!! I use the same method as described above (definitely picked up from my mother) - stick my index finger in until it touches the top of the rice, but I only let it go 2/3 of the way to the 1st crease. It's never failed me. Works for both short and long-grain rice. I suspect I must subconsciously adjust the amount based on a lifetime of cooking rice...
Article on shinmai/new-harvest rice in Japan Times, including cooking instructions.Cathy2 wrote:Does this apply new rice, too?
Cathy2 wrote:I never was aware of anyone mixing rice to cook together until today.
Regards,
CAthy2
Katie wrote:Re mixing rice, has Ming Tsai's "house rice" been mentioned? That's what he says is his way of getting kids to eat brown rice. It's equal parts brown and white rice, cooked according to the normal white rice time (whatever that is, depending on whether you're using the stovetop or rice cooker or pressure cooker), but the white rice only has to be rinsed, whereas the brown rice has to be soaked for an hour in advance.
Indianbadger wrote:parboiled Basmati
jlawrence01 wrote:Yes, I am too cheap to buy a rice cooker.
Cathy2 wrote:jlawrence01 wrote:Yes, I am too cheap to buy a rice cooker.
My first rice cooker was a loan. If I liked it, I could keep it and I was pretty sure I would return it. I quickly discovered the beauty of setting it up to cook and returning later to a pot of warm rice. Potentially, I might start the rice a few hours before lunch, then cook the meal without any attention to the rice.
I inherited a Zojirushi, which I would have not bought, because the simple rice pot works fine. It does take longer to cook rice. It makes a super oat meal. I can set it on a timer on when to begin, especially when Basmati rice needs to soak before cooking.
I eat rice regularly enough it earns its keep.
Regards,
CAthy2