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Beatification Candidate
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We learned this from a Thai chef years ago and used it for a long time before using dedicated rice cookers.


Rinse, rinse rinse - we just put it in a mesh strainer and held it under the faucet until it was running clear(ish)

In whatever sauce pan used, place rinsed rice in bottom, then put enough water to cover and then go up to the first index finger joint over the rice. (that would be HER index finger joint!!)

Bring to boil - I seem to remember uncovered.
Take off heat, cover and let sit for 20 mins.
Stir to fluff, and enjoy.

This was for Thai jasmine rice, so you may need to experiment and adjust.

Good luck!


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Posts: 6137 | Location: chicagoland | Registered: 21 April 2005Reply With QuoteReport This Post
Gadfly
Picture of Lisa
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The low-end Zojirushi I linked to above is about $40 and is only about 8" tall x 8" wide. Not much investment in money or cabinet space, but it makes way better rice than I ever could manage on the stove. And it's set it and forget it - I load it up, push a button, and then can leave it sit there for an hour or so unattended if I need to - nothing burns or sticks.

Well worth trying, IMO.....
 
Posts: 3848 | Location: Suburban Philly, PA | Registered: 30 April 2005Reply With QuoteReport This Post
Minor Deity
Picture of Axtremus
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I use Tiger brand rice cooker. It's a rival brand of Zojirushi's (a bit like Yamaha vs. Kawai, Toyota vs. Honda), but the rice cookers spot roughly the same functionalities.

Most Indian restaurants serve Basmati rice, which shouldn't be hard to find in or near NYC.

I find that if you reduce the water a bit (vs the rice cooker's recommended water line), you get grainier rice as a result. You always get a less grainy, stickier-looking top layer. But fluff down a bit and the grainier rice will reveal itself.

Good luck!


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Posts: 10855 | Registered: 01 December 2006Reply With QuoteReport This Post
Has Achieved Nirvana
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An IP knock-off for cheapo at costco.com. Price is good through today. It's an 8 quart, so it's kinda big.

https://www.costco.com/.produc...019_0207_HotBuys_End


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Posts: 23179 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
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I’m still a big fail at cooking rice on the stove. I should practice before the once a year stove cooking at Thanksgiving (mom-in-law got rid of the rice cooker we gave them many years ago).


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Posts: 7867 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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Minor Deity
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I'm not exactly a failure at stove-top rice, it's just somewhat sticky and clumpy. Now, that kind of texture is fine for sushi rice, for example, but not the greatest for other uses.


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Posts: 11750 | Registered: 27 April 2005Reply With QuoteReport This Post
Gadfly
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I also think Ax/Nina/WTG et al are onto something -- what kind of rice are you cooking? Regular old white rice is always sticky and clumpy for me, no matter how I cook it. I've had much better results using basmati rice (which I can get at the grocery store) or Thai jasmine rice (which they sell at Costco in like 20lb bags).
 
Posts: 3848 | Location: Suburban Philly, PA | Registered: 30 April 2005Reply With QuoteReport This Post
Has Achieved Nirvana
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Rinsing is important if you don't want sticky.

Beyond that, here's a bit I found on a food blog:

quote:
Cook's Illustrated published a method about a year ago that finally has made me a rice cook. It works for all long-grain rice. Rinse the rice in a strainer. Even if the recipe doesn't cal for it, rinse it anyway. Some rices, basmati and jasmine come to mind, will need several rinses. American long-grain usually just need one. Use a 1 part rice, 1.5 parts water ratio (that's 1C rice to 1&1/2C water). Bring the water to a boil, salt if you choose, add the rice. Cover tightly and reduce heat to the lowest simmer for 20 minutes. Take the pot off the heat, place a tea towel over the pot, and replace the lid. Taking care, obviously to make sure the edges of the towel are clear of any live flames. Leave the towel and lid on the pot for another 10 minutes. This allows the rice to continue to steam, but the towel will absorb any condensation that would normally drip back down into the rice and contribute to stickiness. Since I've started doing this, my rice has turned out perfectly.


Maybe worth a try?


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Posts: 23179 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Has Achieved Nirvana
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quote:
Originally posted by Lisa:
I also think Ax/Nina/WTG et al are onto something -- what kind of rice are you cooking? Regular old white rice is always sticky and clumpy for me, no matter how I cook it. I've had much better results using basmati rice (which I can get at the grocery store) or Thai jasmine rice (which they sell at Costco in like 20lb bags).


Pro tip ... they sell BROWN jasmine rice at Trader Joe's.

I don't enjoy brown rice alone, but I can mix it with white jasmine, and the mixture works for me.
 
Posts: 42139 | Registered: 20 April 2005Reply With QuoteReport This Post
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Pot. Rice. Water. Cook for 20 minutes.
 
Posts: 18233 | Location: A cluttered house in Metro D.C. | Registered: 20 April 2005Reply With QuoteReport This Post
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I know a guy who taught himself to finish drywall by building a wall in his garage, taping it, tearing it down and doing it again. Over and over.

I think I’ll spend a Saturday doing that with rice. Stovetop and IP. When I’m done I’ll know how to do it.


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Posts: 26824 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
Lord Emperor Mom
Minor Deity
Picture of Mary Anna
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quote:
Originally posted by Cindysphinx:
Pot. Rice. Water. Cook for 20 minutes.


Yeah. This is the way I do it. It's always worked just fine, unless I walk away and it sticks to the bottom and burns.


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Posts: 14002 | Location: Florida | Registered: 22 April 2005Reply With QuoteReport This Post
knitterati
Beatification Candidate
Picture of AdagioM
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quote:
Originally posted by Cindysphinx:
Pot. Rice. Water. Cook for 20 minutes.


That’s what I do with qunoa. Maybe I’ll try it with rice!

Razzer

I like brown medium grain rice. I guess it’s worth wrecking a couple cups to see if I can get the result I want.

My grandfather used to do the knuckle method. My parents used to do the knuckle method, too, even with the rice cooker! Me, I’ve always used the lines in the rice cooker. I’m kind of a rule follower...


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Posts: 7867 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
Pinta & the Santa Maria
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Brown rice takes a lot longer than 20 minutes... more like 40.
 
Posts: 31884 | Location: West: North and South! | Registered: 20 April 2005Reply With QuoteReport This Post
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Picture of QuirtEvans
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quote:
Originally posted by Nina:
Brown rice takes a lot longer than 20 minutes... more like 40.


20 in the Instant Pot (but white rice takes 12).

Another thing that can reduce the stickiness of the rice is to introduce a fat into the cooking process. Butter, olive oil, whatever ... a little makes it stick less.
 
Posts: 42139 | Registered: 20 April 2005Reply With QuoteReport This Post
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