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Cooking long grain white rice

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  • Cooking long grain white rice

    1 c white rice, 1 tsp salt, ( I dont use any), 2 c cold water, 1 tsp butter; put it all in a 3-quart saucepan with a tight lid. Bring to boil over high heat, stir once with fork, cover and cook over very low heat for 15 minutes.......dont lift the lid ! The butter keeps it from sticking together.
    "Well, you know what they say: 'Good judgment comes from experience, and experience comes from bad judgment. '"

  • #2
    I use a Pampered Chef steamer in the microwave. 1 part rice to 2 parts water and a bit of salt. High for 5 minutes, then 50% power for 20 minutes. Perfect every time.

    I suppose it won't work in a total grid down situation, but it may be cheaper if propane/gas prices continue to go up.

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    • #3
      Cooking oil works in place of butter also. Cooking oil stores easier than butter also.

      We usually get the water to a boil first, then drop in the rice.

      The older the rice, the quicker it will cook up and also the drier it will be. We have learned to tell "old" rice from "newer" rice upon look and taste.

      2 to 1 water to rice.

      If you want a treat and don't mind a little cleanup- after it's cooked and all the water is gone, leave it on the flame for a while, if anything slightly turn up the heat.
      The bottom layer will burn just slightly, actually will get kinda crispy. A friends Mom from South America taught me this- all the kids used to argue over who got it- not sure what it means or how to correctly spell it, but it sounded like "chocolone." It's very good.
      Boris- "He's famous, has picture on three dollar bill!"

      Rocky- "Wow! I've never even seen a three dollar bill!"

      Boris- "Is it my fault you're poor?"

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      • #4
        I use neither butter or oil. Just 2 and 1/4 cups water to 1 cup white rice. Add rice to boiling water, turn down to simmer, cover and cook 25 minutes or so. Perfect every time and fewer calories.

        How long before rice tastes OLD???

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        • #5
          You might not have a microwave in a SHTF scenario. Best to know how to cook without the microwave, I know I don't know how except for steak on the grill, lol. I better stock up on some LP.
          "It's a trap!!!!" -- Admiral Ackbar

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          • #6
            My experience with whte rice is that it just darkens in color as it gets older but does not have an off taste. I have a 5 gal. food storage bucket with a gamma lid in the pantry that I dump 25 lb. bags of rice in and it will be in there for several years before we use it up with out any change in taste.

            The rice I have stored in mylar bags that I have opened after 5 years or so was just fine as well. I hope this helps.

            SC
            "Do not fear, for I am with you;
            Do not anxiously look about you, for I am your God.
            I will strengthen you, surely I will help you,
            Surely I will uphold you with My righteous right hand." Isaiah 41:10

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            • #7
              I guess more "consistency" than taste. It's not like older rice tastes bad, just different from new rice.
              Boris- "He's famous, has picture on three dollar bill!"

              Rocky- "Wow! I've never even seen a three dollar bill!"

              Boris- "Is it my fault you're poor?"

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              • #8
                I like to put in a bullion cube for a little more flavor.

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                • #9
                  Why would anybody not want sticky rice? :)

                  On a more serious note, I am a hardcore rice eater, been that way all my life, one of the consequences of being a Louisiana boy and bayou rat. One day while trading recipes with a southeast asian (cambodian nationality, thai/chinese/cambodian ethnicity) friend of mine, she taught me the trick of adding a touch of vinegar to the rice. It seems to make the rice 'fluffier' and also gives the taste a little something that I enjoy.
                  ---------------
                  HV FN ES 73!
                  http://skattagun.blogspot.com
                  "3. you cannot count on your adversary sucking. to do so invites disaster."
                  --Spock
                  ---------------

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                  • #10
                    Originally posted by qrprat77 View Post
                    Why would anybody not want sticky rice? :)

                    On a more serious note, I am a hardcore rice eater, been that way all my life, one of the consequences of being a Louisiana boy and bayou rat. One day while trading recipes with a southeast asian (cambodian nationality, thai/chinese/cambodian ethnicity) friend of mine, she taught me the trick of adding a touch of vinegar to the rice. It seems to make the rice 'fluffier' and also gives the taste a little something that I enjoy.
                    A touch of vinegar? Is that more than a dash or less than a pinch? :)

                    Kidding aside, What do you reccomend? For a cup of rice and 2 cups of water, would you put in a teaspoon? tablespoon? Vinegar is one of the supplies I have in my long term storage... From what I've read, it lasts a long time and has many uses!

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                    • #11
                      I'd say it's just less than a teaspoon's worth for the cup and 2 water standard. Oh, and apple cider and red wine do make the taste different than plain white. Unless you are serving rice with something specific, I would suggest staying with white vinegar, although apple cider vinegar would be my second choice.
                      ---------------
                      HV FN ES 73!
                      http://skattagun.blogspot.com
                      "3. you cannot count on your adversary sucking. to do so invites disaster."
                      --Spock
                      ---------------

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                      • #12
                        This one seems to be awesome and perfect and i liked it because i love eating rice and adding grains in rice is the superb idea.

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