User Panel
User Panel
User Panel
|
Posted: 9/25/2018 5:25:11 PM EDT
[#1]
Your over thinking it, my g/f is asian, cooks rice on stove longer then 8 minutes. And never heard of sitting over nite, thats for beans,
Dont know what kinda rice your using, we only use real deal asian rice in 50 lb bags , also it only needs rinsed once and its mainly to remove small rocks/pebbles. G/f says cook more rice, like 2 cups, she said cooking smaller quantities is harder, i dunno, i dont personally cook it, lol We eat rice 5 days a week, stove top takes a knack, also might wanna add jus a lil more water and cook longer |
|
|
|
Posted: 9/25/2018 5:40:35 PM EDT
[#2]
Tag.
i put a lil butter in mines |
|
|
|
Posted: 9/25/2018 6:18:24 PM EDT
[#3]
How does adding coconut oil reduce calories?
|
|
|
|
Posted: 9/25/2018 6:25:42 PM EDT
[#4]
An electric rice cooker is about as fool proof as they come. Just add rice and water and press start.
|
|
|
|
Posted: 9/25/2018 6:33:05 PM EDT
[#5]
Quote HistoryQuoted:
An electric rice cooker is about as fool proof as they come. Just add rice and water and press start. |
|
|
|
Posted: 9/25/2018 6:52:24 PM EDT
[#6]
For a long time I followed directions on the bag and boiled the rice for a minute or two then lowered the heat to simmer for 18-20 minutes. Always hit or miss.
Then I read somewhere awhile back to cook it at a boil for 6-8 minutes at a medium boil, turn it down to low simmer till water is absorbed. Comes out perfect every time now. I usually put a pat of butter in before the rice, or a touch of evoo to keep it from getting sticky. |
|
|
|
Posted: 9/25/2018 6:55:24 PM EDT
[#7]
Quote HistoryQuoted: It is indeed, however in a true SHTF situation, it might not be so easy to run an electric rice cooker... |
|
|
|
Posted: 9/25/2018 7:27:08 PM EDT
[#8]
Quote HistoryQuoted:
In a SHTF situation, would sticky rice be a big concern? |
|
|
|
Posted: 9/25/2018 7:41:24 PM EDT
[#9]
Quote HistoryQuoted:
In a SHTF situation, would sticky rice be a big concern? Quote HistoryQuoted:
Quoted: It is indeed, however in a true SHTF situation, it might not be so easy to run an electric rice cooker... That's the concern, not sticky rice. |
|
|
|
Posted: 9/25/2018 9:00:46 PM EDT
[#10]
Quote HistoryQuoted: Have you ever tried eating uncooked rice? That's the concern, not sticky rice. 
|
|
|
|
Posted: 9/25/2018 10:19:45 PM EDT
[#11]
Quote HistoryQuoted:
An electric rice cooker is about as fool proof as they come. Just add rice and water and press start. Proper rice is sticky, so it can be eaten with chopsticks. |
|
|
|
Posted: 9/25/2018 10:23:25 PM EDT
[#12]
Quote HistoryQuoted:
Your over thinking it, my g/f is asian, cooks rice on stove longer then 8 minutes. And never heard of sitting over nite, thats for beans, Dont know what kinda rice your using, we only use real deal asian rice in 50 lb bags , also it only needs rinsed once and its mainly to remove small rocks/pebbles. G/f says cook more rice, like 2 cups, she said cooking smaller quantities is harder, i dunno, i dont personally cook it, lol We eat rice 5 days a week, stove top takes a knack, also might wanna add jus a lil more water and cook longer _____________ We have never bothered to rinse rice. Most rice your going to buy on the shelf in "murica" is pretty damn clean. "Sticky rice"- assume you mean it's clumping a bit or that you may be used to minute rice/Uncle Ben's type stuff. It's not the same thing. Cook it in a pot, it's going to take more than 8 minutes. Want a real treat pull most of the cooked rice out when it's done and leave the bottom rice to cook a little longer. My Spanish buddy that I grew up with's Mom did this all the time. It makes a crunchy type rice- "chocolone" (SP I'm sure) they called it and it's da bomb. The kids would all fight over who got it. Any little bit of oil will work. In a bad situation you are going to be fine with the calories of whatever oil you have to put in there. We always put in a bit of rice also in the cooking water. You are COVERING the pot right and reducing heat to simmer right? 8 minutes seems really fast for a long grain type rice. |
|
|
|
Posted: 9/25/2018 10:32:37 PM EDT
[#13]
Quote HistoryQuoted:
For a long time I followed directions on the bag and boiled the rice for a minute or two then lowered the heat to simmer for 18-20 minutes. Always hit or miss. Then I read somewhere awhile back to cook it at a boil for 6-8 minutes at a medium boil, turn it down to low simmer till water is absorbed. Comes out perfect every time now. I usually put a pat of butter in before the rice, or a touch of evoo to keep it from getting sticky. My wife is Chinese and we eat a good bit of rice too. While we nearly always use a Zojirushi rice cooker (which is awesome, I highly recommend the brand) that produces perfect rice every time, I know that not only can you turn down the rice near the end of the cook, but 1) don't crank the heat at the beginninh and 2) you can actually turn the heat off before the rice is fully cooked (say 3 minutes earlier) and let it absorb the water....no stickiness! As for SHTF, I'm going to be plugging that Zojirushi into my power bank or the inverter in my car...it's got no rotating parts and such so a cheap modified sine wave will work just fine. Good luck out there. RW |
|
|
|
Posted: 9/25/2018 10:37:21 PM EDT
[#14]
I love rice but hate cooking it. Searched for a foolproof method that wouldnt lead to scorched pans, undercooked rice, or require precision timing. Pulled an old double boiler out the kitchen cabinet and used that. It is literally impossible to screw it up. Just fill the top half with your rice/water ratio, fill the bottom pan with water, set it over a flame, and ignore it...go play on the internet or something...come back later and it's cooked perfectly. Cant burn, cant scorch, and I don't think you can overcook it either. Just don't let the lower pan run dry. Since all youre doing is boiling water, you dont need temperature control....just throw out as much or as little heat as you want...you're just trying to boil water. Since you dont need heat control, you can use it over a fire made of salvaged 2x4's from your wrecked house after the hurricane leaves.
Double boilers arent as common as they used to be, but you can find them on Amazon or at thrift shops. https://www.thekitchn.com/double-boilers-what-are-they-a-132018 |
|
|
|
Posted: 9/25/2018 11:12:53 PM EDT
[#15]
Just thought of another method....this is something my wife's family does in China all the time...
Get yourself a good thermos, put in rice, add appropriate amount of boiling water...put on the cap and leave it for a day - rice will be cooked perfectly and will be just like it came out of the pan - hot. |
|
|
|
Posted: 9/25/2018 11:25:09 PM EDT
[#16]
Quote HistoryQuoted:
This, this, this. Proper rice is sticky, so it can be eaten with chopsticks. Quote HistoryQuoted:
Quoted:
An electric rice cooker is about as fool proof as they come. Just add rice and water and press start. Proper rice is sticky, so it can be eaten with chopsticks. You are trying too hard. Single rinse to remove the talc/anti clumping agent and follow rice cooker instructions. If your SHTF preps can't handle a rice cooker, you need to reassess your preps. |
|
|
|
Posted: 9/26/2018 9:41:43 AM EDT
[#17]
been using the same Hitachi rice cooker since 1972 (bought when stationed in Japan, and used a lot in the Philippines, only occasionally since then, but still makes perfect rice)....at the jungle survival school next to my operations area in the PI, the native Negritos would place rice and onions in heavy poly bags ( don't remember if MREs came in or USAID rice), add hot water, and attach them to their ruck frames... by lunch time they had cooked rice
try adding some sugar to a hand full of rice, cover with 2x the depth of water and refrigerate (I use a plastic cup)... try after cold soaking overnight |
|
|
|
Posted: 9/26/2018 9:57:39 AM EDT
[#18]
1 cup rice
2 cups hot water ~1 tablespoon of your favorite cooking fat. pinch of salt Heat your fat dump in your rice and cook it in the fat for a minute or two add your water lid and simmer for 15-20 minutes |
|
|
|
Posted: 9/26/2018 11:08:49 AM EDT
[#19]
pot
oil to coat bottom add rice-any amount cook for 3-5 minutes until the grains turn white at 1.5x water as rice cover/cook for 5-8 minutes, until most of the water is gone turn off heat walk away let sit for up to 1hr (min 15 minutes), it will still be warm eat it. |
|
|
|
Posted: 9/26/2018 12:27:18 PM EDT
[#20]
Quote HistoryQuoted:
But how will I get my Latte or cappuccino in SHTF. I hate the instant crap. Quote HistoryQuoted:
Quoted: Have you ever tried eating uncooked rice? That's the concern, not sticky rice. I have started growing coffee in the greenhouse but I don't think it will work. We have a few thousand caffeine pills but when the coffee runs out that will be TEOTWAWKI!!! How else will I stay awake when the rice diets we are all going on cause us to become diabetic? |
|
|
|
Posted: 9/26/2018 2:16:41 PM EDT
[#21]
Quote HistoryQuoted:
One of my fears. I have 100lbs of beans in rotation and green coffee beans in cans.... I have started growing coffee in the greenhouse but I don't think it will work. We have a few thousand caffeine pills but when the coffee runs out that will be TEOTWAWKI!!! How else will I stay awake when the rice diets we are all going on cause us to become diabetic? |
|
|
|
Posted: 9/26/2018 4:55:28 PM EDT
[#22]
Quote HistoryQuoted:
My suggestion is start looking at natural stuff Quote HistoryQuoted:
Quoted:
One of my fears. I have 100lbs of beans in rotation and green coffee beans in cans.... I have started growing coffee in the greenhouse but I don't think it will work. We have a few thousand caffeine pills but when the coffee runs out that will be TEOTWAWKI!!! How else will I stay awake when the rice diets we are all going on cause us to become diabetic? Oh wait...thats for blenders. 
Your answer is margarita powdered drink mixes......... And a water distiller 
|
|
|
|
Posted: 9/26/2018 5:08:07 PM EDT
[#23]
I put rice in pot, put cold water in so that it covers it by about an inch, bring to boil, turn it down, then when its done its done.
|
|
|
|
Posted: 9/26/2018 5:34:13 PM EDT
[#24]
Quote HistoryQuoted: My suggestion is start looking at natural stuff Why? |
|
|
|
Posted: 9/26/2018 6:17:47 PM EDT
[#25]
Quote HistoryQuoted:
More natural than coffee? Why? |
|
|
|
Posted: 9/26/2018 7:47:53 PM EDT
[#26]
are you cooking over gas or electric stove(it makes a big difference)? if making plain rice I bring water to a boil first add rinsed rice cover and bring back to a boil then I transfer it to a different burner that I warmed up while waiting for water to boil on #2 heat. let it cook 10-15min (more time for more rice ie. 1 cup 10min 3 cups 15min) then turn off the heat and leave it on the burner for another 10min and I always get perfect rice.
if you have a gas stove you don't have to transfer over just turn it down after bringing to a boil. For spanish rice it's similar but slightly different. I fry the uncooked rice with some minced garlic and onion in oil for a few min then add the water, bullion, tomatoes, and pepper (quick way I use tomato sauce at a 30-50% ratio to the rice, garlic powder and onion powder) cover and bring to a boil then turn heat down(or transfer to lower temp burner) cooking like above. #1 rule in rice cooking. never open the lid until it's finished! if your not sure wait a little longer. I always use a 2:1 ratio of water to rice |
|
|
|
Posted: 9/26/2018 8:13:20 PM EDT
[#27]
Quote HistoryQuoted:
You jus said.yourself that the coffee isnt working in the greenhouse Quote HistoryQuoted:
Quoted:
More natural than coffee? Why? I have planted chicory but I'm not big on it at some point I will end up on an local grown herbal tea for something hot and a caffeine pill. |
|
|
|
Posted: 9/27/2018 3:28:41 PM EDT
[#28]
I was taught and have always done the "Bring it to a boil, then simmer for 20 mins" thing.
One thing I have noticed is that cooking over a gas cooktop seems not to have the sticking issues than an electric cooktop does. Not sure why. Anyone else experience that? |
|
|
|
Posted: 9/27/2018 3:45:16 PM EDT
[#29]
What kind of rice? Some of it is supposed to be sticky - Japanese rice, short and medium grained rice, are supposed to be sticky. Long grain rice is generally not supposed to be sticky.
We make sticky rice in a zojirushi rice cooker, but from what I've read to get non sticky rice, mix a tbs of oil in with the water first and use a bit less water: 1-1/2 c water to 1 c rice, rather than the 2:1 you usually see. |
|
|
|
Posted: 9/27/2018 5:58:24 PM EDT
[#30]
Quote HistoryQuoted:
One thing I have noticed is that cooking over a gas cooktop seems not to have the sticking issues than an electric cooktop does. Not sure why. Anyone else experience that? I only cook for 5-7 minutes and let sit, that keeps from over cooking |
|
|
|
Posted: 9/27/2018 8:29:21 PM EDT
[#31]
Quote HistoryQuoted:
I was taught and have always done the "Bring it to a boil, then simmer for 20 mins" thing. One thing I have noticed is that cooking over a gas cooktop seems not to have the sticking issues than an electric cooktop does. Not sure why. Anyone else experience that? |
|
|
|
Posted: 9/30/2018 10:40:23 PM EDT
[#32]
Gas burner hits high or low temp immediately. Pot and water and rice need to heat up or cool off, but it gets temp change quicker.
Resistance burners on electric stoves tend to hold heat longer and also tend to take longer to heat up in my opinion. I agree with cooking reasonable amounts of rice at a time. If you have an instant pot, mine does rice perfectly every time and it may be much like the double boiler someone mentioned. I can cook it on a stove top but my stove sucks, the burners suck, and overall temp control sucks. Hence why I got an instant pot. |
|
|
|
Posted: 10/1/2018 2:20:55 AM EDT
[#33]
What kind or rice are you cooking?
Short grain rice is sticky. Many cultures, like the Chinese prefer this. Long grain rice, such as basmati, are far less sticky, and used in places such as Pakistan and India. |
|
|
|
Posted: 10/1/2018 11:09:56 AM EDT
[#34]
Rinse your rice 3 times.
Chinese people I used to work told me this. Then use a rice cooker, ( they are cheap ) if your have one. Perfect rice everytime. |
|
|
|
Posted: 10/1/2018 11:17:29 AM EDT
[#35]
Quote HistoryQuoted:
Rinse your rice 3 times. Chinese people I used to work told me this. Then use a rice cooker, ( they are cheap ) if your have one. Perfect rice everytime. But Im in NM. |
|
|
|
Posted: 10/1/2018 5:10:33 PM EDT
[#36]
Road warrior ...that's a great idea with the thermous.
|
|
|
|
Posted: 10/1/2018 5:21:10 PM EDT
[#37]
|
|
|
|
Posted: 10/2/2018 7:15:16 AM EDT
[#38]
You are waaayyyy over thinking this rice deal. Trust me....
How do I cook it? One cup of rice in the pot. Add two cups, sometimes a smidgeon more, water. Sometimes add a bit of fats, either oil or butter. Slap a lid on and bring it to a boil. Once boiling, reduce heat to a slow simmer. If you continually boil on high, the rice sticks. If you turn it down, heat wise, it simmers slowly. Stir occasionally. When most of the water has been absorbed but its still a little 'soupy', turn the heat off and make sure the cover is on tight. Let it sit for 5 or 10 minutes. Its done. Perfect every freaking time, light, fluffy, doesnt stick.... My brother has a fresh-off-the-boat Phillipina girlfriend/fiancee. I asked her, since she eats rice three times a day. She uses a rice cooker, but failing that, its boiled in a pot of water. No fuss, no muss. I think the real key is "good" rice. Personally, we use about 60 lbs a year of high quality basmati. And probably about half that as parboiled. Parboiled is great of storage..... far less bug issues, and its cooks well without fuss. |
|
|
|
Posted: 10/2/2018 9:20:59 AM EDT
[#39]
Quote HistoryQuoted:
Road warrior ...that's a great idea with the thermous. Cresson Kearny shows a similar method wrapping a cooking pot in blankets, towels, anything to hold the heat, in Nuclear war survival skills IIRC. |
|
|
|
Posted: 10/2/2018 11:08:05 AM EDT
[#40]
Quote HistoryQuoted:
here toy go Now for absolutely the BEST rice in the world!!! If you want to see how good it is go to a Persian resturant and try one of their rice dishes. Persian Steamed Rice |
|
|
|
Posted: 10/2/2018 7:30:42 PM EDT
[#41]
Quote HistoryQuoted:
Hard to imagine using that much water if SHTF. But Im in NM. Quote HistoryQuoted:
Quoted:
Rinse your rice 3 times. Chinese people I used to work told me this. Then use a rice cooker, ( they are cheap ) if your have one. Perfect rice everytime. But Im in NM. OPs question was about cooking rice that he has stored not about SHTF usage. Common sense comes into play at some point there. The rinsing the rice 3 times makes a better tasting rice. Pluse helps get any debris out . Rice cooker if following the directions makes perfect rice every time. You can still make good rice on stove top you just have to stay with it. |
|
|
|
Posted: 10/2/2018 8:02:14 PM EDT
[#42]
Quote HistoryQuoted:
I'm in West Texas and water is at a premium here also. OPs question was about cooking rice that he has stored not about SHTF usage. Common sense comes into play at some point there. The rinsing the rice 3 times makes a better tasting rice. Pluse helps get any debris out . Rice cooker if following the directions makes perfect rice every time. You can still make good rice on stove top you just have to stay with it. Quote HistoryQuoted:
Quoted:
Quoted:
Rinse your rice 3 times. Chinese people I used to work told me this. Then use a rice cooker, ( they are cheap ) if your have one. Perfect rice everytime. But Im in NM. OPs question was about cooking rice that he has stored not about SHTF usage. Common sense comes into play at some point there. The rinsing the rice 3 times makes a better tasting rice. Pluse helps get any debris out . Rice cooker if following the directions makes perfect rice every time. You can still make good rice on stove top you just have to stay with it. |
|
|
|
Posted: 10/2/2018 9:36:32 PM EDT
[#43]
Quoted:
For a couple of months now I've been cooking stored white rice out of my buckets and I have a couple questions. Does anyone have a secret way to cook rice so it doesn't stick? My current method is to rinse the rice a few times to remove the starch then soak it overnight to get rid of any arsenic. I then cook 1 cup of rice in 2 cups of water for 8 minutes, I also add a teaspoon of coconut oil to reduce the calories. This works well but my rice still sticks from time to time. In a true SHTF situation and not having spare water to rinse and soak rice overnight, how would you guys cook your rice? Also, we always talk about how you can smell someone cooking food from quite a distance away, has anyone smelled someone cooking rice? Use Alton Brown's method in the video below. Substitute the coconut oil for the butter. No rinsing or soaking overnight. It uses water sparingly. Trust me on this. Try it out at least and you'll see. No stickiness if you follow his method. https://www.foodnetwork.com/recipes/alton-brown/perfect-rice-in-a-rush-recipe-1957606 |
|
|
|
Posted: 10/3/2018 7:56:12 AM EDT
[#44]
Quote HistoryQuoted:
That was his first question. His second question was "In a true SHTF situation and not having spare water to rinse and soak rice overnight, how would you guys cook your rice? " Skimmed over before posting that and should re-read it. Rice water ratio is 2 to 1. 2 cups water to 1 cup rice. Soaking using less water I believe will still leave it crunchy. Cook on low medium heat if going stove top for about 20 minutes. Day old rice makes the best fried rice . |
|
|
|
Posted: 10/3/2018 8:00:24 AM EDT
[#45]
Quote HistoryQuoted:
@bishop2355 Use Alton Brown's method in the video below. Substitute the coconut oil for the butter. No rinsing or soaking overnight. It uses water sparingly. Trust me on this. Try it out at least and you'll see. No stickiness if you follow his method. https://www.foodnetwork.com/recipes/alton-brown/perfect-rice-in-a-rush-recipe-1957606 Quote HistoryQuoted:
Quoted:
For a couple of months now I've been cooking stored white rice out of my buckets and I have a couple questions. Does anyone have a secret way to cook rice so it doesn't stick? My current method is to rinse the rice a few times to remove the starch then soak it overnight to get rid of any arsenic. I then cook 1 cup of rice in 2 cups of water for 8 minutes, I also add a teaspoon of coconut oil to reduce the calories. This works well but my rice still sticks from time to time. In a true SHTF situation and not having spare water to rinse and soak rice overnight, how would you guys cook your rice? Also, we always talk about how you can smell someone cooking food from quite a distance away, has anyone smelled someone cooking rice? Use Alton Brown's method in the video below. Substitute the coconut oil for the butter. No rinsing or soaking overnight. It uses water sparingly. Trust me on this. Try it out at least and you'll see. No stickiness if you follow his method. https://www.foodnetwork.com/recipes/alton-brown/perfect-rice-in-a-rush-recipe-1957606 Have you tired this on a gas range and if you did how'd it turn out ? |
|
|
|
Posted: 10/3/2018 10:52:23 AM EDT
[#46]
This Thread reminds me I need to store more rice.
I had about 400 pound sandbags that I didn't store properly and got bugs in it. Luckily my chickens loved it. What's the best source of bulk rice that's sealed for long-term storage? LDS? |
|
|
|
Posted: 10/3/2018 7:21:03 PM EDT
[#47]
Quote HistoryQuoted:
On cell so didn't watch video did he use electric skillet ? Have you tired this on a gas range and if you did how'd it turn out ? Quote HistoryQuoted:
Quoted:
Quoted:
For a couple of months now I've been cooking stored white rice out of my buckets and I have a couple questions. Does anyone have a secret way to cook rice so it doesn't stick? My current method is to rinse the rice a few times to remove the starch then soak it overnight to get rid of any arsenic. I then cook 1 cup of rice in 2 cups of water for 8 minutes, I also add a teaspoon of coconut oil to reduce the calories. This works well but my rice still sticks from time to time. In a true SHTF situation and not having spare water to rinse and soak rice overnight, how would you guys cook your rice? Also, we always talk about how you can smell someone cooking food from quite a distance away, has anyone smelled someone cooking rice? Use Alton Brown's method in the video below. Substitute the coconut oil for the butter. No rinsing or soaking overnight. It uses water sparingly. Trust me on this. Try it out at least and you'll see. No stickiness if you follow his method. https://www.foodnetwork.com/recipes/alton-brown/perfect-rice-in-a-rush-recipe-1957606 Have you tired this on a gas range and if you did how'd it turn out ? Gas range but he pre-heats the water in an electric skillet separately. You do need two heat sources and gas is fine for both. You cannot screw up the rice. Super easy! |
|
|
|
Posted: 10/5/2018 12:12:12 AM EDT
[#48]
Quote HistoryQuoted:
This Thread reminds me I need to store more rice. I had about 400 pound sandbags that I didn't store properly and got bugs in it. Luckily my chickens loved it. What's the best source of bulk rice that's sealed for long-term storage? LDS? |
|
|
|
Posted: 10/5/2018 10:41:52 PM EDT
[#49]
My wife is Asian. We have two different 50-pounds bags in the house at a time (open).
One is "Jasmine" rice and the other is "sticky sweet rice". Sweet rice is the sticky rice that is cooked and eaten by hand. |
|
|
|
Posted: 10/5/2018 11:03:08 PM EDT
[#50]
Quote HistoryQuoted:
Your over thinking it, my g/f is asian, cooks rice on stove longer then 8 minutes. And never heard of sitting over nite, thats for beans, Dont know what kinda rice your using, we only use real deal asian rice in 50 lb bags , also it only needs rinsed once and its mainly to remove small rocks/pebbles. G/f says cook more rice, like 2 cups, she said cooking smaller quantities is harder, i dunno, i dont personally cook it, lol We eat rice 5 days a week, stove top takes a knack, also might wanna add jus a lil more water and cook longer ETA also rice is SUPPOSED to be sticky. 
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
