Coming from a rice-eating culture (SC was the center of rice
cultivation in North America for ~200 years) I would agree. I grew up
eating rice most days and today I fix it by two methods. If I'm simply
making plain rice to go with something like stirfry or gumbo, I simply
measure out rice and water in 1:2 ratio, heat the water to boiling,
add the rice, cover and simmer for 25 minutes. No peaking and no
stirring. After 25 minutes remove from heat and let sit for 5 minutes.
It will be perfectly done. Brown rice is cooked the same way just add
a bit more water and simmer 40 minutes. This method has the advantage
of retaining the meager nutrients in rice. Otherwise, if you cook the
rice at a full boil in an abundance of water, the leached nutrients go
down the drain.
For fancier rice dishes (Red Rice, Hoppin' John, Pilau (pronounced
in these parts as "Perlo") I use a stove top rice steamer. It takes a
bit longer to steam the rice but it has the advantage of not having to
worry about the volume of liquid since it is cooked entirely by steam
from the bottom half of the steamer.
Charlie
On Tue, Oct 30, 2012 at 5:29 AM, Piers Hemy <piers@xxxxxxxx> wrote:
> I sought Nigella's views, and here is what she said:
>
> "As someone who can be suckered into buying any kitchen appliance, it is
> interesting how few I feel are actually worth buying. There is, however, a
> piece of equipment which, before I'd used one, I'd assumed might be another
> wasteful extravagance, but now wouldn't be without: an electric rice
> cooker."
>
> So there you have it, Nigella follows the Moose way!
>
> If you are interested, or need further convinction, she went on:
>
> "It isn't a coincidence that all rice-eating cultures have a version: these
> things, which range from basic to luxury, really do work. I wouldn't bother
> getting one, however, that didn't have a keep-warm facility as well as the
> usual steaming function. I cannot tell you how much easier it makes your
> life when you can come home, pour rice and water into the cooker, flick on a
> switch and just walk away without having to think about it again. And this
> makes a difference across the board: from feeding children to giving dinner
> parties. I promise you, it's so much better to club together with friends or
> colleagues to give someone who's just had a baby one of these than any sort
> of baby equipment. After my first child, I ate nothing but cheese and
> chocolate; after my second, and post-rice cooker, I managed to eat a little
> more healthily. And when my children were small, I'd put the rice cooker on
> before going out, and know that I could spend a few hours at the ball-pond,
> swimming pool, park, museum or wherever and come back knowing supper was
> more or less on the table. All you need to add is some corn niblets or
> shredded chicken or grated carrots and you're done. And now, when I'm tired
> and know supper has to be cooked, I click on the rice cooker and am happy in
> the knowledge that not a potato needs to be peeled and there is one less pot
> on the stove or in the oven to keep an eye on. Similarly, leftovers can be -
> as the mantra of this book has it - made right, by that familiar, reassuring
> click of a switch."
>
> Piers
>
> -----Original Message-----
> From: David Thatcher [mailto:davidt@xxxxxxxxxxxxxxxxxxx]
> Sent: 27 October 2012 16:07
> To: Olympus Camera Discussion
> Subject: Re: [OM] (OM) OT Food
>
> I have to agree with you Wayne, I'd like to see how Nigella does it...
> maybe more than once... ;)
>
> davidt
>
> On Sat, Oct 27, 2012 at 07:05:33PM +1100, Wayne Harridge wrote:
>> I'd like to see how Nigella does it before making up my mind !
>>
>> ...Wayne
>>
>>
>> >
>> > I wash with three changes of water, cover the rice to about a
>> > centimetre over the surface, boil until the rice starts to 'crater',
>> > then cover and
>> leave on
>> > the lowest possible heat for 25 mins.
>> >
>> > I think I got that from Ken Hom.
>> >
>> > D.
>> >
>> >
>> > --
>> > http://www.skelpitheid.com/index.php
>> > --
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>
>
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