• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Minute Rice?

Court Jester said:
Rice is probably one of the easiest things to cook in the world. People have been able to figure it out for centuries with no problem. Nobody needs some fancy schmancy cooker thing to make rice.

... at least that is what my little Mrs witchy poo gal in the kitchen tells me.
Click to expand...

I used to think like that too until I won a rice cooker in a raffle. I don't use it all the time but it certainly can be convenient. It also makes some damn good oatmeal and steamed vegetables.
 
Checkerboard Strangler said:
Has anyone else developed a taste for Minnesota Wild Rice?
Click to expand...

My wife, from Minnesota, always talks wild rice. She's not a foodie, but I do hear a lot about that damn wild rice. I've tried a few recipes, and she's always thankful and kind, but I can tell it's not quite what she was looking for.
Sometimes she's looking for the equivalent of hamburger helper though, and I just don't go there...but the rice, I think there may be something there.

And with you pushing it, I think I'll have to go research it more. With the cold weather, some good wild rice soup seems perfect. Are you talking about it in a soup or a side? I've never even considered it as a side.

ChezC3 said:
How long does it take to cook a rice pilaf?
25 minutes, Chef! If service is in 18 minutes, how long does it take to cook a rice pilaf? 18 minutes, Chef!!Time bends to our will....;)
Click to expand...
Everyone needs to carry a little Gordon in their cooking.
 
Mach said:
My wife, from Minnesota, always talks wild rice. She's not a foodie, but I do hear a lot about that damn wild rice. I've tried a few recipes, and she's always thankful and kind, but I can tell it's not quite what she was looking for.
Sometimes she's looking for the equivalent of hamburger helper though, and I just don't go there...but the rice, I think there may be something there.

And with you pushing it, I think I'll have to go research it more. With the cold weather, some good wild rice soup seems perfect. Are you talking about it in a soup or a side? I've never even considered it as a side.


Everyone needs to carry a little Gordon in their cooking.
Click to expand...

Oh gosh, I've probably had it almost any way imaginable, soup, stew, side dish, etc.
This Washington DC born and raised city kid was blown away by everything he encountered in Minnesota.

And being turned on to MN Wild Rice was just first in a long series of "initiations" into Minnesota's wild culture.
 
Bodhisattva said:
I was not complaining... the issue is time management.
Click to expand...

True, cooking is often done at too high a temperature in an attempt to save time. They probably approach sex in much the same way....
 
I always have a box of minute rice around, for when I am in a hurry.
It takes longer to get the water to boiling than to cook the rice.
I want to say the box says 1 minute in boiling water, and that seems to work.
 
Lovebug said:
That stuff is great. Have you tried it with sauteed mushrooms, marinated, tofu, onions, garlic, peppers or whatever floats your boat?
Click to expand...

No, but that sounds good.
 
maybe i missed it, so apologies if i did:

whether you rinse your rice affects the outcome (of raw rice)

if you want sticky rice with lots of starch, just cook it in twice the volume of water as volume of rice to be prepated

however, if you want a more asian flaky rice, rinse the rice is cold running water for at least 30 seconds

and the rice cooker is a no brainer. a bit of oil on the bottom (making clean up MUCH easier) then the water and rice. put the lid on tightly and walk away until the bell rings telling you that it is done ... and it's now on the "warm" setting. how much easier can it get?
 
white rice is a nutritional dead end. Just starch. Unpolished brown rice is what you want. ALL the nutrient is in that brown case.
 
You must log in or register to reply here.
Back
Top Bottom