Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Malc. on April 21, 2013, 12:53 AM
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I love rice plain, basmati, short grain, long grain, arborio, etc.....
I love it in its plain form, but I know others are not so keen. So I just wondered, amongst us, who is and who isn't addicted to rice as I am?
What is your favourite way to cook and eat it?
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I don't think there's any form of rice I dislike, but you can't whack plain boiled rice for getting maximum taste from a curry. Especially since I've started soaking my rice in hot water before cooking to lengthen the grains.
Between curries, paellas and risottos, I think I probably eat more rice than potatoes these days - and I'm not even counting pasta dishes like pastitsio, bolognese, all'amatriciana, puttanesca or Romana, yet! :D
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Rice salad, NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! >:( :P
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Not a great rice fan. Biryani, pulao, fried rice, sticky rice (wrapped in lotus leaf with mixed meats) yes, most of the others no. I eat boiled rice when we have a family meal at (e.g.,) Joy King Lau, because it is served by default and not charged separately, but I do have to dress it with lots of soja sauce and chilli oil before I can eat more than a mouthful or two. Rice pudding leaves me cold. And even with dishes such as chilli con carne that many serve with rice, I prefer chips to be honest. It's not bad in dolmades, though ...
** Phil.
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Love rice. More keen on flavoured rice but will eat plain basmati if required. Love garlic/chilli rice and keema rice. Can eat these on their own!
Prefer basmati to long grain
Barry
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I tend in the main to serve plain boiled rice with my curries and will occasionally venture into "pilau" (coloured) rice which I don't think is actually pilau at all. Chinese fried rice? Yum! As for other rice bases dishes I love things like risotto etc. so I guess I am keen on rice.
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I don't think there's any form of rice I dislike, but you can't whack plain boiled rice for getting maximum taste from a curry.
This is something that I hadn't truly appreciated until a few months back. I ordered a jalfrezi and had no idea what to have with it, when it was suggested to me to have a plain rice as the dish was full flavoured and fairly hot.
I would usually have had a mushroom rice but on sitting down to eat the dinner, I came to appreciate the simplicity of the plain rice and the balance it provided to the dish. It certainly accentuated the flavours in the jalfrezi.
Other than plain rice which I prefer, I also enjoy onion rice, mushroom rice and keema peas rice. The one I seem to stay away from these days is actually pilau.
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I love rice! I prefer simple, plain chawal. Occasionally mixed with one or two tablespoons of butter, just before serving. Can't beat that. As a main meal, I like pulaos and biryanis, too, but woulnd't mix these with my dals or vegetable dishes. Chaat-like snacks with puffed rice are one of my favourites also, so is beaten rice (poha) or rice-desserts like phirni or kheer. Mmhh... (:
What about the cooking? Do you guys add the rice when the water is boiling, or right at the start, before everything heats up? (the indian way, i guess)
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What about the cooking? Do you guys add the rice when the water is boiling, or right at the start, before everything heats up? (the indian way, i guess)
For myself, neither : I add boling water to the pre-fried rice and spices and then cook using the evaporation method.
** Phil.
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Hi Chonk, I usually add soaked or well rinsed rice to boiling water, bring back to the boil with lid off and continue to cook on a rolling boil for around 7 minutes. I do vary the the cooking time depending on how long I pre-soak or if using a different brand of rice as they do vary slightly.
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...What about the cooking?...
I soak my basmati rice in very hot water for around 20-30 minutes, rinse well under cold, running water and then plunge into a large pot of salted, boiling water. When the water returns to the boil, I remove the pot lid, swirl the rice to prevent it sticking to the bottom and keep it at a high, rolling boil for exactly 5 minutes. I drain it in a large sieve and it's ready to serve immediately. It also refrigerates and freezes well.
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So the two of you don't simmer the rice, but keep it at a high boiling point for the rest of the time? Pretty interesting! Personally, I reduce the heat once the water is boiling, put the lid on and let it simmer (without stirring) (:
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So the two of you don't simmer the rice, but keep it at a high boiling point for the rest of the time? Pretty interesting! Personally, I reduce the heat once the water is boiling, put the lid on and let it simmer (without stirring) (:
I've tried cooking it all ways and to be honest, there is little to split it as long as you don't overcook it. The best results i've had are when I cook the rice in a steamer, but I opt for the fast boil because it is so much less of a bother.
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Wow so many different ways of cooking rice!
Mines is a large pot of boiling water, rice added in - start the timer (8 minutes) when it comes back to the boil, reduce heat but maintain a rolling boil, leave uncovered. Check when timer goes off and if necessary cook for a further 1 to 2 minutes un til the rice is al dente. Then put pot under the tap and add cole water to stop the cooking, pouring into a colander as you do and continue to pour cold water over the colander. Drain then reheat in the micro.
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Yes, Lots of different ways and mine is different again. :P
Never understood when recipes say to rinse in a sieve? :o
So for plain boiled rice i rinse mine in the same pot i cook it in with my hand in cold water. Empty that a few times then leave it to soak for 20-30 mins.
Drain that out and fill with cold water.
On to the boil with Loads of salt and lid on.
When boiling, lid off and turn down a notch and continue to blow across the top to stop it spilling over the top of the pan.
Not sure how long it takes as i keep checking grains with my teeth, but i would guess no more than 5 mins.
Empty into a colander, add some cold to the pan to swirl out whats left and tip over the colander to stop the rice cooking.
Colander back on the pan to drain, lid on, fork through after 10 mins. Done.
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...continue to blow across the top to stop it spilling over the top of the pan.
Here's a little tip for you, place a stainless steel tablespoon in the pot and it will prevent it from bubbling over. ;)
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...continue to blow across the top to stop it spilling over the top of the pan.
Here's a little tip for you, place a stainless steel tablespoon in the pot and it will prevent it from bubbling over. ;)
Tried the cold spoon thing, only lasts a few secs before the metal gets upto temp, then it wants to rise again.
Always wanted to have a small pipe coming off a hairdryer though to blow across the rice and pasta pots. :D
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I wash mine through cold water 5 - 6 times, rubbing it through my fingers until the water is clear, then leave to soak for about 30 mins. For cooking I steam it for about 30 mins and its perfect. If I want flavoured rice I add it to a frying pan and add the additionals there (wife loves lemon rice!)
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i could not agree more. i love rice. its such a great carb to mix with a curry. perfection. its very good for you and natural. i actually love brown rice.
beats pasta any day
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i could not agree more. i love rice. its such a great carb to mix with a curry. perfection. its very good for you and natural. i actually love brown rice. beats pasta any day
I can't handle brown rice (having been virtually force-fed it by a macrobiotic girlfriend), but I certainly prefer it to pasta, very little of which I enjoy apart from Chinese, Vietnamese, Japanese and Korean noodles ...
** Phil.
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I must admit, my preference is for white rice, brown rice and then wild rice, I don't enjoy as much. I'm sure it's an education thing but I love the starchy flavour or white rice.
Phil, pasta I prefer to be fresh, but really love dried macaroni. Who would think size and shape would change the taste and experience so much?!
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I like wild rice too, but its name is a little bit misleading (actually no rice) (:
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Got some keralan Matta rice today, and will cook it at the weekend. Anybody tried this one before?
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Looks promising 8)
www.youtube.com/watch?v=RXKHCaSBLGM (http://www.youtube.com/watch?v=RXKHCaSBLGM)
www.youtube.com/watch?v=hR2oV6hx3Vc (http://www.youtube.com/watch?v=hR2oV6hx3Vc)
www.youtube.com/watch?v=cEmfkBzIyi4 (http://www.youtube.com/watch?v=cEmfkBzIyi4)
Also a tip for dal i just heard was to add turmeric and oil to the water before boiling to prevent it boiling over.
Dont think i've read that here before but then i dont eat enough dal these days, so it probably has been posted somewhere on this forum in the past. ;)
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Hi DP,
What is the advantage of using this trick when cooking rice?
Thanks,
Goncalo
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Hi DP,
What is the advantage of using this trick when cooking rice?
Thanks,
Goncalo
I dont know yet Goncalo, i haven't tried.
Oil in with the boiling rice (as with the dal tip) is supposed to help with boiling over too. ;)
Cant say its clicked in my head when i have added oil to the water to realise that it stopped the rice going over.(if it ever did) Usually i just add salt.
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Hi all
Bit late in replying to this thread, but only just joined ???
I love rice nearly in a its forms, well, perhaps not as a desert. Struggled for years to get just that "restaurant" taste and quality, until in desperation, my wife let me buy a good rice cooker, not cheap, but it did the job right from the first cooking. It will also make cakes :-\
I think though that the real secret in good rice is to clean it thoroughly, get all of the starch out, and then cook.
Ender
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bugger all that boiling and soaking malarkey!
10 min pressure cooker perfect rice is the only way to go!
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Agreed!
I follow Curry2Go e-Book Pilau pressure cooker recipe.
Only about 10 to 15 minutes for 10 or so portions.
Great every time but you must be careful not to over cook.
Tip> Turn off the heat when the safety lock pops up (On a Tower model)