jharrelson
Carson City, Nevada
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Joined: 01/01/2003
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After all those years in the restaurant business, I finally retired and now I only use "Instant" rice, "Instant" potatoes, .... and instant anything else I can find.. 
A couple of handfuls of instant rice in a soup bowl, a dash of salt and black pepper, a half of a handful of dried onion flakes and enough water to cover the mixture about 1/2" deep.
Then cover the bowl with one of my little 8" plastic plates and microwave on high for 2 minutes... let it sit with cover on until the pork chop is finished cooking, about 5 minutes.
Voila.... perfect rice... I eat the rice right out of the bowl and the pork chop on the little plastic 8" plate...
Only three things to wash ... the fry pan, the bowl and the plastic plate..
Hey.... what can I say... I'm a bachelor and believe in doing things the simple way...
John
John Harrelson
Carson City, Nevada
fulltime since 1977
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TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved.
The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
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coolbreeze01
Redding, Ca
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Joined: 08/24/2006
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juliev wrote:coolbreeze01 wrote:For quick (nearly foolproof) rice, Uncle Ben's Ready Rice is hard to beat.
I won't show my Chinese husband this quote.... he'll drop over with a heart attack! 
Was I too gentle?
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davidj54
South Alabama
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Joined: 06/23/2006
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johnna wrote:I live at 4500 ft. elevation. I cook (simmer) brown rice for an hour in a heavy bottom tightly covered pan. If you do not have a pan with a tight lid, seal with aluminum foil. Let stand at least 30 minutes before taking the cover off. Taking the cover off to check for doneness will only increase cooking time.
There's the secret. A good cover increases the pressure, thereby raising the boiling point of the water, hence improving cooking.
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RichnLinda
Full timing
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Joined: 08/26/2003
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I do mine the easy way too. Instant white rice. 1 cup of water with salt and pepper and whatever else sounds good, bring to a boil add one cup rice stir put on lid and let set. It says 5 minutes but it always takes at least ten. Stir and eat. Perfect every time!
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lovemountains
North Carolina
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Joined: 04/04/2005
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It's tempting to lift the lid to see if rice is done, but don't until the cooking time is up! It loses heat and moisture when the lid is lifted. And as someone else said the lid should be very tight fitting.
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DianneOK
Donnelly, ID
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I use the "knuckle" method...any size pan, one knuckle of converted rice, two knuckles of water. Bring to a boil, then simmer covered about 12 minutes.
I have used this method from sealevel to 9000' and it has worked just fine. I may have to add a little bit of water the last few minutes, but I figured that knuckles are not the most precise measuring tools
Dianne
Donnelly, ID
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campingwithlobo
Placerville, CA
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Joined: 05/14/2004
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I have given up on regular rice when we camp at high altitudes. I just use Minute Rice. Turns out perfect everytime and it's done in a jiffy.
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Super_Dave
Sacramento, CA
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Nascarcruzin wrote:I have never rinsed rice, but I will next time.
Thanks,
Rebecca
Some of the rice experts confirm or deny but I think the rinsing is just done to help prevent stickyness.
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RoadXYZ
Somewhere USA
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My recipe is :
3 cups of water
1 cup of Niko Niko Calrose rice (short grain)
1 Tblsp of rice vinegar
Into my Black & Decker Rice Cooker Plus, hit the cook button and wait. Today I will try and remember to check how long it takes.
We are in SE Washington state at low altitutde.
PS: we like the flavor which is added when rice vinegar is added. AND for some reason, we always have good rice using this brand. We like sticky rice.
In the 1960s we used to get foods including rice in the 20 lb. tins from a Seattle Japanese merchant who loaded his truck with orders and delivered to the SE corner of Washington. We had a friend (local contact person) with whom we would prepay the order and go to their house to pick up the orders. So that may have been the reason I use short grain rice (can't remember back that far). Still miss those fresh foods.
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