Rice

I saw on a cooking show that you can use the absorbtion method in the fridge overnight and then just reheat. Ive never tried it. It wouldn't be convenient on camping trips as Engel space is at a premium.

PS I cook rice in the microwave. One cup rice to two cups water(bit less) and then 13 minutes in 850watt microwave. Check to see if it needs another minute. Easy peasey.

Agreed, First joint on the finger for absorbtion. Level the water to top of rice and increase until the water reaches the first joint when the finger is just touching the rice.

But for stir fry then the rice needs to be or have a tiny bit of backbone. so when fried completes the cooking.

Rice today (out of packets) really does not require washing, and for after the cooking leave the starch alone and serve without another wash.

Now a very big disclaimer,
Mrs TwoUp does most of the cooking and is very good at it and I just love to eat here meals :)

Regards,
PeterW

Since buying ours,which we would again for the convenience.
I see they have now increased the range.You can even get a ready to go stir fry mix.
Great for camping.
Andrew

Uncle Bens do the same in a 250gm Pouch. Already coooked. Just 2 minutes in a microwave to rehaet or a pan.

Many different varities. The biggest seller in England

I forgot to add the other bits required when cooking rice:

Heat some oil in the saucepan, add 1/2 chopped onion and lightly cook. Add, say, one cup of rice, and stir with the oil (to coat the rice) and onion. Add 1-1/2 cups of water and a teaspoon of stock powder -- and bring to a simmer. I use a simmer ring (see pic) under the pot to stop the rice burning.

Put lid on pot and simmer for 20 minutes. All the water will be absorbed and it will be ready to eat.

http://www.thehomemarketplace.com/Ho...es/p316742.jpg

LOL its just rice,

Jasmine or long grain, just chuck it in a pot, boil the hell out of it for 20 minutes then drain and leave for 10

Quote:

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Originally Posted by clean32

LOL its just rice,

Jasmine or long grain, just chuck it in a pot, boil the hell out of it for 20 minutes then drain and leave for 10

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That makes inedible rice.

Quote:

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Originally Posted by clean32

LOL its just rice,

Jasmine or long grain, just chuck it in a pot, boil the hell out of it for 20 minutes then drain and leave for 10

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Quote:

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Originally Posted by p38arover

I forgot to add the other bits required when cooking rice:

Heat some oil in the saucepan, add 1/2 chopped onion and lightly cook. Add, say, one cup of rice, and stir with the oil (to coat the rice) and onion. Add 1-1/2 cups of water and a teaspoon of stock powder -- and bring to a simmer. I use a simmer ring (see pic) under the pot to stop the rice burning.

Put lid on pot and simmer for 20 minutes. All the water will be absorbed and it will be ready to eat.

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Don't think I've cooked any "white" rice that's needed 20 minutes (unless you enjoy eating mush)


Martyn

Quote:

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Originally Posted by Bushie

Don't think I've cooked any "white" rice that's needed 20 minutes (unless you enjoy eating mush)


Martyn

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its called JOKE if you add an egg its called JOKE SI KAI, a bit of onion or spring onion would not go a miss eather

Quote:

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Originally Posted by Bushie

Don't think I've cooked any "white" rice that's needed 20 minutes (unless you enjoy eating mush)


Martyn

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20 mins simmering with absorption method won't create mush. Maybe it's the coating of oil. Some white rice variants will still be crunchy and need more time. We use jasmine.

Clean32's 20 minutes boiling will leave soggy mush.