Foolproof Boiled Rice

[GillyBee]

Rice is fine to store in the fridge as long as you chill it quickly first (cold running water works) and use it up within the same time frames as everything else. i.e a day or two.
The problem is that if it does pick up a food poisoning bug it is often Bacillus Cereus which produces a toxin that causes D&V and is not deactivated by reheating thoroughly.
So keeping the rice out for an hour or two before the fridge is a bad idea.
Some cultures have a historical tradition of using rice that has been kept out all night at room temp for stir fried rice and that is what is really going to make you risk illness.

[jennyjj01]

Experiment #2:
Trying the BBC method for TWO portions Lidl Long Grain rice on Ceramic hob, small ring, using 18cm pan with glass lid.

TLDR: Almost perfect, this time.

Bear in mind my ceramic hob has settings 1 through to 9 in half steps. It controls temperature by pulsing on/off.

I must have noted the quantities wrongly in the earlier experiment. Here, I again used 300ml rice to 600ml cold water. *

Method was...
Rinse out the starch
Put the rice and water in a heavy pan.
This time I added a small sprinkle of salt.
Bring to the boil with lid ON.
Reduce to hob setting #4 simmer for 15 mins, By which time no visible water remained.
Fluff gently with a fork, checking there's no free water in the bottom of the pan.
Turn off the heat and stand for 7 minutes.[/i]

* the simmering looked quite boisterous until no visible water remained on the surface (about 10 minutes). I trusted the process and left the heat on for another 5 minutes.

After 7 minutes standing time on the turned off hob, I served up.

This was almost perfect FAR, FAR superior to my normal effort. There was no need to drain, no dried out or bitey bits. None stuck to the pan. This time, no gooeyness.

Surprisingly, I ended up with THREE very generous portions. I only ate ONE Mr JJ wolfed one down and one went in the fridge.

If there's an Experiment #3, it will be an attempt to get the portion size right.

[Arzosah]

Ooh Jenny, good for you! I didn't make enough time to do what I said I was going to do (but I did harvest some basil from my windowsill). Will try again either tomorrow or Thursday.

[jennyjj01]

Trying the BBC method for TWO portions Lidl Long Grain rice.

Here, I again used 300ml rice to 600ml.

Surprisingly, I ended up with THREE very generous portions.

If there's an Experiment #3, it will be an attempt to get the portion size right.

Lol. No wonder I'm a fat bloater.
The internet recommends 50 - 75g or 63 - 90ml of ried rice to a portion. I was making about four times as much as intended.
75g of dried rice yields 274 kCalories

[Frnc]

Correct, 75g dried white rice = about 270 calories.

[rik_uk3]

Always wash your rice, two or three times if needed until the water stays clear.

Basmati rice is one measure of rice to one and a half measure water.

Long grain one rice to two water (a tad more water for pudding rice)'

Bring to boil then drop to lowest heat for 8-12 mins, job done, it ain't rocket science.

[jennyjj01]

In another thread, we discussed the Sistema Microwave Rice Cooker, where there was a conflict in the safety instructions. At £7, I passed on it, but today I picked up a new one in the local charity shop for £1.10
Though I'm now much better at cooking rice in a pan, I'll give this a go and report back
file:///home/b/Downloads/Microwave_Use_and_Care_BPA.pdf

[jennyjj01]

Now that I have the skill to cook long grain rice, I stumble into my extended pantry and discover 15 Kilo of Arborio Rice..... Darn it, I never cooked a risotto in my life and this stuff seems totally different with totally different cooking process. Much youtubing to do and practice runs.

Any tips on making, say, a soya chunk, or tuna risotto? Or other ideas for using risotto rice to give variety? I guess it's useless to replace long grain rice?

[pseudonym]

Any tips on making, say, a soya chunk, or tuna risotto? Or other ideas for using risotto rice to give variety? I guess it's useless to replace long grain rice?

Stock cubes, totally changes the end dish.

[jennyjj01]

Any tips on making, say, a soya chunk, or tuna risotto? Or other ideas for using risotto rice to give variety? I guess it's useless to replace long grain rice?

Stock cubes, totally changes the end dish.

Well, a quick google shows it to be a simple, yet counter intuitive process.
So far, I see the plan as...
Toast the dry grains in a splash of oil, maybe with some chopped onion. Until the grains become a bit translucent. Meanwhile warm up some broth or dissolve a stock cube and have some ready cooked meat, fish, mushrooms, etc.
Approx 1.75:1 to 2:1 stock: rice. Progressively add the stock to the rice ladleful by ladleful, each time simmering and stirring until it's all soaked in. Test to get it to al-dente. Then stir in ready cooked meat or fish chunks, or just veg, late in the process.

The intention is for the rice to have exactly the creamy texture that we didn't want with long grain rice.

I'll be getting my pinny on for a prep food take on this