Text 29383, 64 rader
Skriven 2012-09-09 08:19:02 av Dave Drum (1:18/200.0)
  Kommentar till text 29357 av Nancy Backus (1:261/1381.0)
Ärende: Rice cooking
====================
-=> Nancy Backus wrote to Dave Drum <=-

 DS> Fortunately, we have never managed to do that.  Gail has a method that
 DS> seems to work just right every time.

 DD> If I am not using my purpose-made rice steamer I just put the rice and
 DD> water into a sauce pan which has a tight fitting cover/lid. Bring it
 DD> all to a boil, stir well, put the cover on the pot and either take it
 DD> off the heat or turn off the burner. Come back in 15 minutes or so,
 DD> fluff the now perfectly cooked rice and get on with life. Works every
 DD> time and never, ever burns the rice.   Bv)=

 NB> White rice, I presume...?  I'm cooking brown rice, which takes a little
 NB> more time to cook...  My usual method is to bring the brown rice and
 NB> water (or stock) to a boil, then turn down to a simmer until the rice
 NB> has absorbed some of the water, then stir and turn off the burner to
 NB> let the rest of the water (or stock) be absorbed...

Mostly white rice - sometimes wild rice or barley, which do take longer.
Haven't done brown rice by the "turn off the burner" method. Just in the
steamer ... where, the first time I learned about "al dente" rice.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Rice & Barley Pilaf
 Categories: Grains, Rice, Mushrooms, Poultry
      Yield: 5 Servings

      1 sm Onion; minced
    1/2 lb Mushrooms; sliced
      1 cl Garlic; minced
      1 c  Wild rice
  3 1/2 c  Chicken broth
    1/2 c  Pearl barley
           Salt & pepper
 
  In a 12" frying pan or 2 to 3 quart sauce pot, combine
  onion, mushrooms, garlic, and 1/2 cup water. Cook,
  uncovered, on high heat until liquid evaporates and a
  brown film forms in pan, about 15 minutes; stir often.

  Add 2 or 3 tablespoons water and stir to free the brown
  film; cook until the film forms again. Repeat this step 4
  or 5 times until onions are richly browned, about 15
  minutes.
  
  Rinse and drain rice. Mix with broth in pan. Bring to a
  boil on high heat; cover, and simmer 30 minutes. Rinse and
  drain barley. Add to rice; simmer until grains are tender
  to bite but just slightly chewy, about 20 minutes longer.

  Season with salt and pepper to taste.

  Makes 5 or 6 servings.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Life is a long lesson in humility - James M. Berrie
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