Post by andy12345 on Dec 22, 2009 17:47:21 GMT
;D
NOTE
www.typesofbacteria.co.uk/bacillus-cereus-cereals-rice.html
Consider yourself warned!!
In 18 years of cooking rice, storing in "good" fridge for 3 days, with never a problem related, I was perhaps lucky not to get food poisoning.
Maybe the hot wok of stir fried rice or pre dry frying is enough to damage any bacillus bacteria. I suppose it is still best to be careful.
Anyway.........
Just a short info post from me about white rice.......
Unfortunately, I did write ALL of this...
(LINE 3) YOU WILL NEED TO MODIFY THIS SLIGHTLY TO GET USED TO THE NUANCES OF THE TECHNIQUE.
Anyone who uses this technique will have rice that is
1) not starchy
2) not clumped
3) free flowing grain
4) Tastes better
5) Not stuck to the bottom of the pan, even stainless steel........
6) IF you are a teflon eater, you will enjoy this method even more.
7) No need to drain the water off......
How is this achieved?
Well, in my (un)professional opinion, a rice grain is a simple thing.
When it's raw/hard/dry, stirring it does not do anything.
When its nearly cooked, the rice grain will lose starch every time that it is stirred. The simple force of using a big spoon creates a big collision of rice into other rice. This creates an opposing force of technically putting it ................squishing.....
The starch will start sticking everywhere and clumping the rice together, particularly when the water is all gone.
What's the standard rice practice in england, a country that has only cooked rice for 50 years, mostly very poorly..........
1) Wash rice
2) Add a hydroelectic generator amount of water to rice
3) Boil the lifeforce out of it, until it either:
a) Turns to rice pudding
b) Turns to rice porridge
c) You run out of water and it sticks anyway, starchy, burned, or stuck to the bottom
The simple technique - aka absorption, this technique/variants have probably been used for .....decades, centuries....
It's a good idea to take a cup/mug designated for your rice, probably one of many, so if it breaks you won't do your nut trying to recalculate. You can then weigh the amount of rice in it.
You will eventually commit this to er......what's it called....? er memory? ( Yes, you can do this !!)
You can print this section out.
*********************
HOW TO COOK WHITE RICE.
You will need 25 minutes Rice (basmati is nice), mug (ceramic, not human) , heavy pan, alarms, lid and a teatowel and some water.
Don't add salt.
Use a heavy pan
1) Rice - wash to remove particles if you want (probably a good idea)
2) For the first cooking time, I suggest you take 1 coffee mug of rice, 2 coffee mugs of water. You can adjust this next time.
3) Using a lid for energy efficiency, bring the water to the boil or use kettle
4a) Add your white rice, stir whilst it's still raw once or twice LID ON AGAIN
4b) Turn on the cooker timer for 5 minutes or set your phone/church bells, ICBM, countdown timers for 5 minutes.
5) Boil (this means big bubbles, do not simmer) for about 5 minutes.
6) DING DING DING your alarm will go off.
7) TURN OFF heat, put clean teatowel over pan, put lid back on.
8) SET ALARM for 10 minutes.
8) Check the rice 10 minutes after to see how it's doing. Take a grain or 2, see if it's soft to your liking.
9) IF NOT, SET ALARM for 5 mins
10) Usually, you should see suction holes in the finished bowl of rice, where the water is all aborbed by the rice and teatowel + a bit of evaporation.
11) You may also find that the rice runs too smoothly around your plate, and you don't really want it falling on the floor etc.
Therefore, perhaps stirring once to release "some" starch may be best..
12) Once you are a dab hand, you can add defrosted peas, carrots, herbs spices etc. Pay attention to temperature dropping if you use frozen veg as well as the extra liquid in the frozen veg........ Adjust accordingly..
To be honest, its far more fun to steam carrots, peas, broccoli etc and cook rice seperately as steaming is gentler and does not turn veg to mush in a quick time, which gives you more time to tip rice all over yourself etc.
Any complaints... refer to line 3 lol.....
ASDA 1kg basmati £1.63 at time of writing......
Tesco 1kg basmati £1.63 o.O
2kg is about 1% cheaper
There are other techniques, such as frying in advance etc, but I'm not sure about "overheating" foods tbh. (perhaps it helps to avoid bacillus cereus though?)
If you really get into it, you may find 5KG 10KG sacks at asian stores, but it's all about storage and the fact that you might get bored of it......
Nutrition
nutrient per 100g (uncooked) per 75g (uncooked serving)
Energy kCal 347 kCal 260 kCal
Energy kJ 1,470 kJ 1,103 kJ
Protein 8.4 g 6.3 g
Carbohydrate 76.1 g 57.1 g
of which sugars 0.1 g Trace
Fat 0.9 g 0.7 g
of which saturates 0.2 g 0.1 g
Fibre 0.1 g Trace
Sodium 0.0 g 0.0 g
NOTE
www.typesofbacteria.co.uk/bacillus-cereus-cereals-rice.html
Consider yourself warned!!
In 18 years of cooking rice, storing in "good" fridge for 3 days, with never a problem related, I was perhaps lucky not to get food poisoning.
Maybe the hot wok of stir fried rice or pre dry frying is enough to damage any bacillus bacteria. I suppose it is still best to be careful.
Anyway.........
Just a short info post from me about white rice.......
Unfortunately, I did write ALL of this...
(LINE 3) YOU WILL NEED TO MODIFY THIS SLIGHTLY TO GET USED TO THE NUANCES OF THE TECHNIQUE.
Firstly, do remember that white rice is pretty much nutritionally devoid. However, it is a good side dish as its a low calorie filler. Brown rice is better, but potentially harbours more crop treatment chemicals and is harder to cook (good luck with that) but has a nuttier flavour.
Anyone who uses this technique will have rice that is
1) not starchy
2) not clumped
3) free flowing grain
4) Tastes better
5) Not stuck to the bottom of the pan, even stainless steel........
6) IF you are a teflon eater, you will enjoy this method even more.
7) No need to drain the water off......
How is this achieved?
Well, in my (un)professional opinion, a rice grain is a simple thing.
When it's raw/hard/dry, stirring it does not do anything.
When its nearly cooked, the rice grain will lose starch every time that it is stirred. The simple force of using a big spoon creates a big collision of rice into other rice. This creates an opposing force of technically putting it ................squishing.....
The starch will start sticking everywhere and clumping the rice together, particularly when the water is all gone.
What's the standard rice practice in england, a country that has only cooked rice for 50 years, mostly very poorly..........
1) Wash rice
2) Add a hydroelectic generator amount of water to rice
3) Boil the lifeforce out of it, until it either:
a) Turns to rice pudding
b) Turns to rice porridge
c) You run out of water and it sticks anyway, starchy, burned, or stuck to the bottom
The simple technique - aka absorption, this technique/variants have probably been used for .....decades, centuries....
It's a good idea to take a cup/mug designated for your rice, probably one of many, so if it breaks you won't do your nut trying to recalculate. You can then weigh the amount of rice in it.
You will eventually commit this to er......what's it called....? er memory? ( Yes, you can do this !!)
You can print this section out.
*********************
HOW TO COOK WHITE RICE.
You will need 25 minutes Rice (basmati is nice), mug (ceramic, not human) , heavy pan, alarms, lid and a teatowel and some water.
Don't add salt.
Use a heavy pan
1) Rice - wash to remove particles if you want (probably a good idea)
2) For the first cooking time, I suggest you take 1 coffee mug of rice, 2 coffee mugs of water. You can adjust this next time.
3) Using a lid for energy efficiency, bring the water to the boil or use kettle
4a) Add your white rice, stir whilst it's still raw once or twice LID ON AGAIN
4b) Turn on the cooker timer for 5 minutes or set your phone/church bells, ICBM, countdown timers for 5 minutes.
5) Boil (this means big bubbles, do not simmer) for about 5 minutes.
6) DING DING DING your alarm will go off.
7) TURN OFF heat, put clean teatowel over pan, put lid back on.
8) SET ALARM for 10 minutes.
8) Check the rice 10 minutes after to see how it's doing. Take a grain or 2, see if it's soft to your liking.
9) IF NOT, SET ALARM for 5 mins
10) Usually, you should see suction holes in the finished bowl of rice, where the water is all aborbed by the rice and teatowel + a bit of evaporation.
11) You may also find that the rice runs too smoothly around your plate, and you don't really want it falling on the floor etc.
Therefore, perhaps stirring once to release "some" starch may be best..
12) Once you are a dab hand, you can add defrosted peas, carrots, herbs spices etc. Pay attention to temperature dropping if you use frozen veg as well as the extra liquid in the frozen veg........ Adjust accordingly..
To be honest, its far more fun to steam carrots, peas, broccoli etc and cook rice seperately as steaming is gentler and does not turn veg to mush in a quick time, which gives you more time to tip rice all over yourself etc.
Any complaints... refer to line 3 lol.....
ASDA 1kg basmati £1.63 at time of writing......
Tesco 1kg basmati £1.63 o.O
2kg is about 1% cheaper
There are other techniques, such as frying in advance etc, but I'm not sure about "overheating" foods tbh. (perhaps it helps to avoid bacillus cereus though?)
If you really get into it, you may find 5KG 10KG sacks at asian stores, but it's all about storage and the fact that you might get bored of it......
Nutrition
nutrient per 100g (uncooked) per 75g (uncooked serving)
Energy kCal 347 kCal 260 kCal
Energy kJ 1,470 kJ 1,103 kJ
Protein 8.4 g 6.3 g
Carbohydrate 76.1 g 57.1 g
of which sugars 0.1 g Trace
Fat 0.9 g 0.7 g
of which saturates 0.2 g 0.1 g
Fibre 0.1 g Trace
Sodium 0.0 g 0.0 g