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Need help regarding Rice

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  • #31
    Come on peeps. Wild rice is not related to domestic rice any more than the grass seeds in my yard are. Does one look anything like the other? No. Do they grow in similar climates? No. Do your own research if you care enough. If not, there ya go.

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    • #32
      Originally posted by girlhk View Post
      I have found that long grain rice (basmati) requires almost 2:1 water to to rice ratio and short-grain rice (jasmine) is 1:1 or 1.25:1. I saw on the sack of rice that I bought that the quantity of water needed varies according to the month.

      Thanks for the tip on rinsing the rice to get rid of starch!
      Yes that's why I mentioned different rice requires different amount of water. The package says it anyway however the best way to cook rice regardless of what it is to boil and simmer. Your rice will always come out cooked.

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      • #33
        We cook a lot of rice, always in a rice cooker. I keep a lot of different kinds of rice in the house. It's mostly for my boyfriend. At the moment, I'm trying to get all my carbs from non-starchy vegetables and fruit, which fills my plate a lot better, and has been helping me lose weight.

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        • #34
          So really just any kinda grain short med long is the same nutritional speaking , maybe alittle diff cooking times.

          I will be using a small rice cooker, any particular flavours ppl like adding in ? Cardamon , etc ...


          From London England UK

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          • #35
            Originally posted by Ryancarter1986 View Post
            So really just any kinda grain short med long is the same nutritional speaking , maybe alittle diff cooking times.

            I will be using a small rice cooker, any particular flavours ppl like adding in ? Cardamon , etc ...


            From London England UK
            I add bone broth and sea salt..

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            • #36
              Originally posted by cayla29s View Post
              Your rice will always come out cooked.
              But mushy rice is kinda gross...

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