/ck/ - Food & Cooking

put rice in rice cooker. put 2 cups of water for every cup of rice, leaving out about a centimeter or so from the top of the cup. add salt and a pat of butter. push button down. wait until cooker beeps and fold rice. wait another 5-10 minutes and enjoy perfectly cooked rice.

>wash basmati rice for ages in a sieve, mixing with fingers

>put in small pot, add a little salt

>add water, 1 finger digit above level of rice,

>empty water and refill a few times if water is still murky

>bring to a boil on medium-high heat, lid on, never take the lid off

>add simmer plate, and turn gas range right down

>cook for 30 minutes on this super low heat

>turn off heat, leave for 15 more minutes

>fluff up with a fork

My grandma taught me this method. Perfect every time. RIP Grandma, you showed me so much stuff.

It depends on the rice. You need more water for brown and longer-grain rice

>>6314779
This is sure to be a civil discussion.

>>6315676
This. Both of the types of rice I use actually need only 1:2 water:rice. I use jasmine and sweet rices. Some other varieties might need more water. When in doubt about how much water you should use, you can always prepare rice kinda like pasta by simply boiling it until it's /almost/ tender, then drain, put back in the pot and lid it up, allowing the steam from the rice's own residual heat to carry over to proper doneness, no measuring required.

>>6314779
I eat rice three times a day. I start it in the morning, and my rice cooker keeps it warm all day long. It's good for 12 hours.

Don't trust anyone who cooks rice in a pot. They're not living on rice and their opinion is invalid.

>>6315711
Question for you.
Would you substitue the rice cooker for a crockpot? Would it be possible to dump the rice and a bunch of other stuff in that and eat it throughout the day?

>>6315715
Not him, but unless you want rice porridge/pudding, I'd guess that's not a good idea.

>>6315723
Okay, since were on the topic, do people here tend to use crock pots for cooking in general?
And what are some recipes that you can basically set to cook for overnight?

>>6315729
Oh, lots of things. Crock pots are for stewing/braising, so any stew or braised dish is fine. Try a no-roast pot roast or something like that.

>>6315715
Looks like someone beat me to an answer, but no, I wouldn't do that. Aroma sells a rice cooker for around $30. I know not everyone has $30 to spend, but if you could scrape up a dollar a day, or $5 a week, you'd have it in a month or two. The model I'm thinking of comes with a steamer basket and holds the rice for 10 hours. Not sure why my rice cooker says 12 hours, and that one is only 10, but there you go. I would be delighted to own either one.

>>6315743
Which ones do you recommend from amazon?
I'm from eu and in the market of buying new kitchen stuff.

>>6315753
I don't eat that much rice because I prefer pasta over it, granted, I don't have that much time to cook, but still, I don't know if I'd buy a rice cooker.

I rarely eat rice so I buy bags of parboiled rice, that shit never goes wrong.

I have a nice rice cooker, but even the cheapo black and decker ones are good enough and will make cooking rice much simpler.

My mother is Japanese and she always taught me to wash rice first. This just means putting some water (tap is fine) in a bowl w/ the rice and swirling/running your hand through for about 30~s and draining the water. Repeat about 3-4x

Another thing I realized recently was how much the quality of the cooking water affects flavor. Since my tap water is shit I use bottled water and my rice has been coming out way better.

As for the ratio of water, it depends on the type of rice. Short grain is typically 1:1 Long grain typically 1:1.5.

Other than that, follow the rice cookers instructions and yer good.

>>6315753
I'm just not sure a rice cooker would be a worthy investment. I cook rice maybe 3 times a week, and it turns out good probably 95% of the time. I mean, if I couldn't cook it for shit using a pot, I would consider getting one.

>>6315760
Well, I don't have a slow cooker. My rice cooker has a slow cook option, though, so I use that. Made a pork shoulder pot roast curry in it last year with homemade curry gravy.

I don't know what marks of slow cookers might be available where you are so I can't begin to attempt suggesting any, sorry.
And if you don't have a lot of time, rice cookers are great for that. And leftover rice is fine, too, especially if you know how to reheat it properly or use it for fried rice. Spend five minutes one morning washing your rice, put it in the rice cooker, go hop in the shower, towel off, brush your teeth, do your grooming rituals, get dressed and go back to your rice cooker to obtain your rice. From that point, I put it into a container and stash it in the fridge and reheat in the nukebox or as fried rice when I get home for the day.

>>6315711
>Don't trust anyone who cooks rice in a pot.
How did Asians survive before electricity?

>>6316956
Women that stayed at home and mastered cooking in pots all day on wood. Doesn't accurately represent the modern state of our society.

Nobody here puts crushed garlic on their rice? Some people do it in my family at it tastes like heaven.

>>6314779
ginger chicken fried rice or.....chicken rice blackbeans

i really only eat brown rice...

1 cup of rice
1.5 cup water
bring to boil uncovered
cover and set it to low for 20 minutes
perfect.

I use a zojurushi like this: >>6315711
it kicks ass.

>>6315711
>>6317110
Where'd you get those?

1 cup rice
2 cups chicken stock and milk
cook on low for 20 minutes with the pot covered

>>6314796
how do you know its boiling if the lids on

>>6316960
I learned how to do it after two failed attempts, it's not that hard. I don't want to buy a rice cooker because I only cook for myself and don't like leftovers, so I only cook half a cup of rice at a time.

i got a panasonic and my rice always comes out mushy, but sometimes hard when I use 1 cup and extremely mushy when I use two cups.

I just want to get that really smooth rice without mushyness

>>6320332
Sounds like your rice cooker is broken if it doesn't come out consistent

>>6320324
Use a glass lid....

I have a rice cooker, but I hardly ever use it. My simple old stovetop rice steamer produces better rice.

The only reason I ever use the rice cooker any more is if I am cooking far more than what I usually cook.

rice cooker
2:3 rice water
sometimes butter sometimes olive oil sometimes no grease

salt, sometimes adobo

are you supposed to rinse the rice before you cook it? I don't see how you're supposed to get the rice back out of the water unless you have a really fine strainer.

>>6315711

but can you cook risotto in there mofoker ?

>>6320432
you don't have to get all of the water out, just gotta rinse it till the water's not too cloudy, like two or three times

I never wash my rice. Says on the bag to not wash it since it has been enriched. I add oil and salt for flavor. 1:1.5 master race

Same way i cook pasta.

>Pot of boiling water.
>Add basmati rice and teaspoon of salt.
>Boil until prefered texture.
>Use lid to remove water, and let it sit for 3 minutes.

Whole process only takes about 10 minutes, and the rice are fluffy and perfect everytime.

why do you guys wash the rice ? I eat rice every day. Never washed it once. Except for sushi, cause the recipe said so.

>>6320553
I found rice weevils in my10lb bag of rice once, I didn't want to throw it away so I froze it to kill the bugs, and washed the rice so the dead bug bodies floated to the top.

>>6320553
I use cheapass Japanese rice in my cooking so I wash it to make it less sticky and taste more clean, not sure how to describe the flavor, it does taste different. I guess unwashed rice seems like it would go really well with sweet things for some reason. Also, the rice tends to brown and stick on the bottom of my rice cooker when I don't wash it.

I tried that, but the fact that the egg casings stay in there freaked me out, also they'd eaten a bit of the rice before I found them so it didn't cook right.

>>6320553
To wash off excess starch from any grains of rice that may have broken in transport so as to avoid http://en.wikipedia.org/wiki/Starch_gelatinisation that makes the finished, cooked rice goopy and unpleasant. That's why.

>>6320734
Cool. Thanks.

Don't buy the bullshit about needing a rice cooker to make rice often. Indian eat rice every other day and never use a rice cooker. A pressure cooker to make rice in 5-7 mins or a pot to make it in 15-20. A rice cooker is only advisable of you make rice literally 3 times a day like that anon. Most of us don't and can't spare the counter space.

>>6322364
Well, of course no one /needs/ one, but they're useful.
Still, the pasta-like method is the one I most often recommend people who don't own one as it's the easiest to do without fucking up the rice.

>wash bazmati rice til water runs clear
>heat pot on medium
>boil water in a kettle
>pour over rice
>wait until the water boils for about 1 min
>put tinfoil on top of the pot, then lid
>reduce heat to simmer/lowest setting
>wait 15 mins
>after 15 mins remove and let sit for 5 mins

under no circumstances should you ever remove the lid. the tinfoil is to keep the heat truly trapped in 100 percent.

fluff with fork. perfect bazmati rice everytime. bazmati rice is the only rice you should be eating on a daily basis if you care about your health.

>>6315711
My nigga

Such an improvement over my Tiger cooker, and that's saying a lot

>>6315711
>Don't trust anyone who cooks rice in a pot

This. I grew up with a rice cooker, went off to college and for a few miserable years had to do the measurements and formulas thing and had to hover over the stove so I could turn off the heat at the EXACTLY CORRECT MOMENT.

Then I got out and got my first apartment and bought a cheap rice cooker and life was back to (ghetto) normal.

Took me a few years before I felt comfortable spending money on a real one (a Zoji), but tl;dr anyone who can tell you instinctively the ratios to use cannot be trusted and has an invalid opinion. Reading these posts is like reading PUA advice on how to talk to women. It's funny and disturbing at the same time.

>>6322410
Why should I trust your directions when you can't even spell http://en.wikipedia.org/wiki/Basmati ?

It depends entirely on the rice.

Anyone who tells you there's only one magic ratio doesn't cook anything other than ONE (1) kind of rice.

The general rule, however, is to use more rice and/or less water than the package instruction. Exactly how much depends on a huge number of factors, including your pot, heat source, rice, and altitude.

I generally find that 1:1 only works for some forms of Latin rice, where you're adding liquids in the form of tomato sauce and possibly the liquid from your canned or washed beans. You want to use a bit more water than that, but not much. Again, totally depends on the rice. When I make sushi rice, I use more water than that, because you don't want the same "bite" that you want in Latin rice.

>>6322410

Basmati a shit, milagrosa or japonica is what decent people eat.

>>6322466
>not based Jasmine

>>6320332
Cooking schools all over the globe teach a 1:1 1/3 rice to water ratio regardless of how you cook it. I've used this ratio for 10 years and it has never let me down. (This is, of course, for short grain white rice.)

>>6322477

Your white is showing

>>6322479
Not that other poster, but I use Lao sticky rice. I cook it 2:1 rice:water. That's right: double the rice as water. Needs to be soaked a while, first. It's the best rice, ever. Some rice. Some pork floss, algae paper and sticky rice and I'm a happy camper.

>>6322494
But I'm asian.

>>6322504

Then your mom must do the shopping for you. Milagrosa and jasmine are the same thing.

>>6322460
if i had a camera, id show u the spelling on my bags of rice

god you're a fucking nigger

>>6322504
A really shitty Asian, then. Prolly grew up in America.

Jasmine rice is good, of course. But that relies pretty much solely on its aromatic quality. You're missing out on the nuances of other varieties of rice. The slightly wet, sticky short grains. The dry, fluffy basmati-style long grains. The dense, nutty medium- to long-grain rices that separate and don't stick, but cooked "al dente" have a nice "bite" and easily absorb the flavors of whatever you cook it in.

To claim that Jasmine rice is "superior" is like claiming that beef is "superior" to fish, or that unleavened bread is "superior" to leavened. It's a rejection of the diversity and pure enjoyment of food.

>>6322515
> But that relies pretty much solely on its aromatic quality.

I'm not the poor excuse for an asian, but you just described basmati.

>>6322512
No, Anon.
You're the melanin-enriched individual here.

See, I have something called 'education.' That means I can read and write. Ostensibly, that means that I can spell and use proper punctuation and grammar, too, skills you seem to lack. Blacks also tend to lack these skills. It's far more likely that you're the negroid here if anyone has to be.

>>6322512
>>6322524
God dammit /pol/ do you have to do this in EVERY thread?

>>6322520
Then you clearly don't know your rice. Basmati is more or less aromatic, but that quality alone is not what makes a really good pot of basmati rice. The most important quality of basmati rice is it's dry, fluffy, airy nature. It's an almost indescribably heavenly experience that all south Asian rice lovers know. And making it really good is considered an essential skill amongst Indian, Persian, Afghani, Paki, etc. cultures. It's not the aromatics. It's how you handle the rice.

>>6322527
>Then you clearly don't know your rice.
No U
>. Basmati is more or less aromatic, but that quality alone is not what makes a really good pot of basmati rice
Right, what makes a really good pot of basmati is the dry roasting, the ghee, the salt, and the various aromatic spices that they add. Sometimes they just go fuck everything and throw in some yogurt and meats and ginger paste and a gorillion other things. Because that's how you make basmati good, being that it's not very good on its own.
> It's not the aromatics. It's how you handle the rice.
I couldn't agree more. When I want a rice that tastes good on its own, I'll go for milagrosa or japonica. When I want briyani of course I'll go for the basmati.

Submerged in boiling water for ten minutes in what appears to be a plastic bag with holes in it.

>>6320324
>bring head close to pot
>whisper "tell me your secrets my friends"
>listen intently for boiling noises

Or just watch it lift the lid/ start to spill over

>>6320324
After "twinkle twinkle" starts, it's about 10 minutes later you start hearing burbling noises and steam comes out of the vent.

>>6322531
>I don't know how rice is prepared so I'll just make up shit based on stereotypes of Indian cooking

You are the whitest person in this thread.

>>6322546
>I'm an Indian and I can't handle the idea of rice that tastes good on its own

I'm a lot lighter skinned than you, but that's not hard to accomplish. Where in south india is your family from?

>>6322571
>>6322546
But north Indians don't really eat rice much, from what I gathered. Am I wrong?
Source: I spent two weeks in Punjab region (Amritsar, ND and Ludhiana) and not a single place offered rice with my meals, seriously.

>>6322546
PROTIP: Chinks hate and stereotype each other way more than white people hate and stereotype them.

>>6322597
chapati and roti all day in north india

>>6322602
>I have no idea what's going on but I want to join the fun

>>6322515
Actually I just prefer jasmine for the things that I cook, which is chinese family style dishes. Basmati is fine for indian food, and short grain sticky rice for japanese/korean food. There's nothing wrong with preferring jasmine and you saying that I don't actually know my rice is kinda dumb. Funny thing is I'm not even from America.

>>6322597
North Indian don't have rice as a staple. Being north Indian myself I don't feel a meal without roti/bread is complete apart from a few exceptions. These exceptions are pulao/biryani, rajma chawal and kadhi chawal. Dal and rice is acceptable too because of how easy it is to prepare and eat but it's too humble a dish to be offered to any guest.

That said north Indians still eat more rice than white people.

>Using a rice cooker
Just put your water in a pan. Bring to a rolling boil, then put your heat down low. Add rice and cover with aluminium foil; your rice is now steaming without any fancy kitchen gimmicks.