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Posted: 12/25/2011 1:31:37 PM EDT
[#1]
I generally either add some salt or some butter to the rice
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Posted: 12/25/2011 4:09:33 PM EDT
[#2]
I salt mine before cooking. I also add a pinch of sugar.
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Posted: 12/26/2011 5:24:09 AM EDT
[#3]
I dissolve salt in the water before cooking.
Also, a pre-soak of the rice helps it a bit too. Sometimes I use the flavor pack from some ramen, or about a quarter of one of the spice packs for "fried rice". I would NOT add ANY fat to the rice. That's going to coat it and cause problems with water absorption. No fats to starches if you boil them. No acids in beans when you cook them.
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Posted: 12/26/2011 5:30:22 AM EDT
[#4]
Quoted:
I dissolve salt in the water before cooking. Also, a pre-soak of the rice helps it a bit too. Sometimes I use the flavor pack from some ramen, or about a quarter of one of the spice packs for "fried rice". I would NOT add ANY fat to the rice. That's going to coat it and cause problems with water absorption. No fats to starches if you boil them. No acids in beans when you cook them. I had never heard the part in red before. I sometimes add a pat of butter thinking it might help the rice not be so sticky, but I don't know if it helps or not. I think that since my rice cooker cooks the hell out of the rice, any slowing of water absorption from the little bit of butter I use is negated. Maybe I will only add butter after I cook it from now on. |
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Posted: 12/26/2011 7:38:06 AM EDT
[#5]
I'm learning with my Zojirushi... First batch of Vigo Basmati, I cooked on rinse free. 2nd batch I cooked on White/Mixed with the 1/4 cup extra water per Zoji instructions for long grain rice. Still I had added no salt. I'll try salt. Should I use more or less than with a stove top method?
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Posted: 12/27/2011 10:14:31 AM EDT
[#6]
Quoted:
I dissolve salt in the water before cooking. Also, a pre-soak of the rice helps it a bit too. Sometimes I use the flavor pack from some ramen, or about a quarter of one of the spice packs for "fried rice". I would NOT add ANY fat to the rice. That's going to coat it and cause problems with water absorption. No fats to starches if you boil them. No acids in beans when you cook them. BS! Fry the white rice in 1 TBS of unsalted butter/veg oil to a pale brown. Put in rice cooker with a pinch of salt and 1 TBS of chilli powder per cup of rice and add correct amount of scaldining hot water. Mex rice! Cooks in 1/2 of usual time. |
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Posted: 12/28/2011 7:58:14 PM EDT
[#7]
I always add either butter or EVOO when cooking rice, along with seasonings if it is going to complement a meal.
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Posted: 1/1/2012 9:07:18 AM EDT
[#8]
Add varying amounts of salt till of find the right match for you,
That negates having to salt the rice after you cook it, which when you are making certain meals with it can be a huge pain in the ass.
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Posted: 1/1/2012 9:10:48 AM EDT
[#9]
never even thought of putting anything in my rice cooker other than, well, rice and water.
have had the same cooker for about 18 years. |
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Posted: 1/1/2012 10:48:13 AM EDT
[#10]
We have NEVER added salt to our rice. We use New Variety Rice.
Rice + water only |
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Posted: 1/1/2012 5:15:27 PM EDT
[#11]
I tried my hand at making sushi rice in my Sanyo rice cooker. I used too much water I think. Last time I bother reading the instruction booklet for that cooker. Need to follow my gut.
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Posted: 1/1/2012 7:31:34 PM EDT
[#12]
I cook my rice in a pot on the stove, not in a rice cooker. If I have it available I'll substitute a cup of chicken or turkey stock for a cup of the water.
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Posted: 1/2/2012 1:31:57 AM EDT
[#13]
Adding some ramen flavor pack seems interesting. I'll have to give it a try. I wonder about adding some soy sauce as well.
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Posted: 1/4/2012 6:53:00 PM EDT
[#14]
If you want the flavor in your rice, you can add bullion to the water before cooking. Makes great rice for fried rice.
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Posted: 1/5/2012 8:16:13 AM EDT
[#15]
Quoted:
If you want the flavor in your rice, you can add bullion to the water before cooking. Makes great rice for fried rice. I'm gonna try this! |
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Posted: 1/5/2012 9:49:29 AM EDT
[#16]
Quoted:
Quoted:
If you want the flavor in your rice, you can add bullion to the water before cooking. Makes great rice for fried rice. I'm gonna try this! Double tap it. I love fried rice. |
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Posted: 1/5/2012 3:15:54 PM EDT
[#17]
Quoted: Quoted: Quoted: If you want the flavor in your rice, you can add bullion to the water before cooking. Makes great rice for fried rice. I'm gonna try this! Double tap it. I love fried rice. Look for the powdered bullion. You can get it in chicken, beef, pork, shrimp, and several other flavors.  |
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Posted: 1/6/2012 8:08:44 AM EDT
[#18]
Quoted:
Look for the powdered bullion. You can get it in chicken, beef, pork, shrimp, and several other flavors. http://www.recipesfromthevine.com/wp-content/uploads/2011/09/chicken-bullion-jar4.jpg I stocked up on bouillon powder recently when they were on sale at my local store. They are very versatile and a common ingredient in a ton of my recipes, so I make sure to always have it on hand. |
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Posted: 1/6/2012 3:58:44 PM EDT
[#19]
I used chicken broth for approximately half the liquid. It didn't do that much for it... Should I try more broth next time?
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Posted: 1/7/2012 6:28:27 AM EDT
[#20]
I use chicken broth for all the liquid instead of water and I still add salt.I usually add chopped onions and a little chopped garlic with the uncooked rice and when the rice is done I add some butter.
The onions and garlic brown a little in my rice cooker and when the rice is done I add some butter to it.Yummmmmm If I'm just making white rice I will use water but still put salt. |
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