I'm assuming she's done it at least once or twice before making the video, so she knows more than me.
I'm assuming she's done it at least once or twice before making the video, so she knows more than me.
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Music was better when ugly people were allowed to make it.
Dude's last name is Woo. I trust him.
Warning: The posts of this forum member may contain trigger language which may be considered offensive to some.
Music was better when ugly people were allowed to make it.
Hal-9000 (07-05-2019)
Okay so instant and parboiled rice is never rinsed.
Boy it's almost 50/50 about boiling the water with the rice in or out.
One guy says - Bring the rice mixture to a full boil and keep stirring it cosntantly for 15-20 minutes as it's boiling Really?
The Woo guy above rinsed his parboil rice.
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Music was better when ugly people were allowed to make it.
See? I just read/saw that you never rinse it because it's dehusked already.
Woo also says only 1.5 cups of water per cup of rice. Every other parboil instruction has said at least 2 cups of water, usually it's more like 2 and 1/4
And Woo is saying only cook for 15 minutes.
I think Woo is having fun at our expense
One guy says rinsing parboiled makes it take longer to cook because it's already been partly done. Parboiling isn't precooking, it's more like soaking the rice so nutrients absorb in and starches change structure.
I'm going - no rinse, 2:1 water/rice, 20 minutes simmer on lowest heat and throwing the salt, some butter, the rice and the water all in the pot before it boils.
Wish me luck
Every video I've watched rinsed the rice. It's not just Woo. Trust Woo.
Warning: The posts of this forum member may contain trigger language which may be considered offensive to some.
Music was better when ugly people were allowed to make it.
What have I got for dinner...just salad and rice?
Geez, maybe if I'm lucky I can find some **$#!I*&% ham shaped tofu as well
I've never ever rinsed rice. I always do 2:1 water/rice. I use an old pyrex (clear) pot and lid.
Heres how I do it: put rice in pan. Add COLD tap water. Bring to a rolling boil ( large bubbles, rice is swirling around) while heating to boil, I'll stir s couple times. Once boiling, I lower heat to where it will just simmer (imagine a sauce pan with water just slightly bubbling) and cover. I do not use salt. Then I'll simmer for 20 minutes. Most of the time it's pretty much perfect. Some times , depending if wife bought s different brand of rice, it can vary from a tad crunchy to way too soft/sticky.
I used to have a rice steamer that a Taiwanese co-worker gave me, but it quit working years ago.
Hal-9000 (07-05-2019)
I buy good rice, rinse the shit out of it, and follow the bag's instructions. Like 1/4 times it's perfect, 2/4 times it's average and 1/4 times it's complete shit
My asian coworkers laugh at me when I tell them this. They just use rice cookers and the 'finger method' where they stick their fingers in the pot and it should be up to your first knuckle rice, and second knuckle water (or some shit like that, I dono).
My indian coworker on the other hand says she makes it like pasta which is wild to me. She literally cooks rice in a big pot of boiling water and strains it. Never tried that method.
Hal-9000 (07-05-2019)
I tear the corner of the bag then microwave it for 2 minutes
Hal-9000 (07-05-2019)
It turned out fine! If anything it was a little moist when done, but it was light and fluffy and tasted great.
Here's what I did:
2 cups water, 1 cup parboiled rice, salt and about a tablespoon of margarine. I threw it all in a pan and brought to a boil, stirring it once or twice. Then let it simmer for 20 minutes exactly on lowest heat with the lid on. Then let it sit for an additional 5 minutes with the lid still on.
It was probably the margarine that made it moist and it would be easy to tweak for less moisture.
Oh and I forgot that one cup of real rice makes considerably more than one cup of instant rice
KevinD (07-05-2019)