Topic: What to look for when buying rice - any tips

[Cory Ander]

Have you had the Koala Korma? or the odd Posum Madras?..... lol do tell all!!

Yes, with tinned cherries, peaches, pears and banana fritters....mmmmmm, scrumptious!   ;D

And don't forget the roo aloo...nice! 

[976bar]

LOL Corry Ander!!!

[JerryM]

976bar,

i tried your method last night. not bad at all. the rice stuck a little to the bottom of the pan but that's picky and something i could sort.

i think the exercise has confirmed what i already know if the rice is substandard then the product will be same. the chenab cooked to it's best potential with this method and it was ok to eat but nothing special c/w say the zebra.

i realised the pan diameter affects the height of liquid. i settled on 15mm. i use 2 min boil and 8 min steam. in my money the weight of water was 20% less.

i will have to try the method a few more times before i can decide if it's better than what i already do. the only thing putting me off it that it's tricky to measure the depth of water above the level of rice. my wife was not impressed with the ruler going into the pan.

many thanks for helping to broaden my outlook on the cooking.

[976bar]

976bar,

i tried your method last night. not bad at all. the rice stuck a little to the bottom of the pan but that's picky and something i could sort.

i think the exercise has confirmed what i already know if the rice is substandard then the product will be same. the chenab cooked to it's best potential with this method and it was ok to eat but nothing special c/w say the zebra.

i realised the pan diameter affects the height of liquid. i settled on 15mm. i use 2 min boil and 8 min steam. in my money the weight of water was 20% less.

i will have to try the method a few more times before i can decide if it's better than what i already do. the only thing putting me off it that it's tricky to measure the depth of water above the level of rice. my wife was not impressed with the ruler going into the pan.

many thanks for helping to broaden my outlook on the cooking.

Hi Jerry,

I use an 18mm non stick pan for my rice. I used to use a stainless steel pan but forgot to mention that the rice can stick a bit at the bottom.

So anything up to 2 mugs of rice in this size pan with that 1/2" to 3/4" of water above the rice level should work out just fine.

Hope this helps

PS. I've had the Piri Piri Chicken Marinating now for 24 hours and will be sticking on the coals this evening. I've taken pictures along the way and will post on here when all is done

[JerryM]

976bar,

i have to use stainless as it the only pan that i have that will take the volume of rice - i normally make in the region of 24oz which needs a big pan.

i do like the greater use of boiling and shorter steam in your method and will certainly work on it a little. i will also try with the zebra for comparison.

ps i raised doing the piri piri with the kids who blanked me (the heat is too hot for them). the adults are going for it this week though - many thanks. i think i might move my gas bbq into the garage this winter and try cooking inside given that the my stove works well.

[Secret Santa]

I've just started on a 2kg bag of Tilda which cost ?5, down from ?7 on special offer. And, as expected from my memory of using it some years ago, it turns out to be a thoroughly unremarkable rice, no better than some budget brands I've used. What a complete rip off.

I struggle to see how some people still rate this rice as anything special.

[Cory Ander]

it turns out to be a thoroughly unremarkable rice

What do you mean by "unremarkable" please SS?  What is it that you are looking for?  What is it that you feel is lacking in the Tilda Basmati?

it turns out to be a thoroughly unremarkable rice, no better than some budget brands I've used. What a complete rip off.

Which cheaper brands (and at what price) have you used please SS?

[JerryM]

Razor's post on the rice cooker and an empty bag of the dreaded chenab have prompted a revisit.

on the rice cooking - i'm sorted. i've essentially adopted 976bar's method but tweaked it to suit what i'm comfortable with. on the cooking the main improvements i've adopted are to bring the rice to a real boil before turning low (as per 976bar's instructions) and to reduce the amount of water to x1.6 instrad of previously x2 (inspired by 976bar's ruler method).

soaking in water for 30mins and drain before adding to the pan does help but too much effort i find for the extra improvement (helps grains from sticking together).

method for completeness:
1) weigh rice say 16oz and put in pan
2) weigh water @x1.6 ie ~26oz, put lid on
3) bring to boil (not a simmer but really boiling)
4) stir, turn down heat to very low (on my gas hob the lowest without flame going out - flames level with top of burner, something like setting 1 on electric)
5) set timer for 15 mins
6) take off heat and set timer for 10 mins
7) flick up from the edges towards the centre of the pan using a long "carving" type 2 prong fork.

on the rice i'm looking for next purchase. have in mind lubna, salaam, laila and MAP. the zebra is v.good but not quite there on aroma. i need the super kernel extra long grain stuff.

[CurryOnRegardless]

Good heavens, that's 2lb 10oz, how many portions do you do at once?!

Incidentally, one of the better T/As round here serves up proper basmati if you order plain boiled (white) rice but broken basmati (probably Tolly Boy brand because that's the stuff all the cash & carries sell here) if you order pillau rice. What's that about, then?

Cheers
CoR

[JerryM]

CurryOnRegardless,

the 16oz of rice is only an example ie 16 oz rice needs 26oz of water or 1.6x the weight of rice. for us per portion ranges from 5 to 7 oz depending on what the rest of the dish is.

i've seen the broken rice (white pearl) - price is real cheap. the lady who i trust at the asian supermarket is not keen on it. amazing what u say though u'd expect the complete opposite.

it would be real interesting if any members have experience of using the broken stuff.