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Topic: Rice, How do you cook it?< Next Oldest | Next Newest >
 Post Number: 1
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PostIcon Posted on: Dec. 17 2012, 8:47 pm  Skip to the next post in this topic. Ignore posts   QUOTE

Curiosity is the reason for this question.

How do you prepare you rice and which method do you like best?  

Open Pan (toss the rice into boiling water)

Covered Pan (measured rice and water)

Dedicated rice Cooker

Other??

Most of the time I cook Basmati rice and I have used all three methods above.


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PostIcon Posted on: Dec. 17 2012, 11:04 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

At home, I cook brown or wild rice in a dedicated rice cooker.  In the field, I use Minute Rice, brown.  

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PostIcon Posted on: Dec. 17 2012, 11:28 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I mostly use covered pan, although I sometimes use open pan.  I've had my eye on a rice cooker ever since I ate from the one my cousin brought back from her nine years in Japan.  It was perfect every time.
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PostIcon Posted on: Dec. 17 2012, 11:29 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Covered pan.

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PostIcon Posted on: Dec. 18 2012, 12:01 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Dedicated Rice cooker...I'm half Thai

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PostIcon Posted on: Dec. 18 2012, 7:20 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Rice cooker, unless it is a boxed mix like Zatarains or something like that, then covered pan per directions.

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PostIcon Posted on: Dec. 18 2012, 7:43 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

At home I use the $8 NordicWare Microwave Veggie/Pasta/Rice Cooker I got from walmart.  Does a great job of cooking rice and pasta.

On the trail it is minute rice in a boil in bag in a cozy.
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PostIcon Posted on: Dec. 18 2012, 11:14 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

At home I bake it. Easiest method EVER.
1 1/2 cups brown rice (short, medium or long, it works with ANY whole grain rice I might add - purple, black, red....)
+
2 1/2 cups boiling water
A pinch of fine sea salt
if desired a Tablespoon oil
=
Bake for 1 hour at 375* in an 8x8" glass pan covered with foil.
Eat.

Without the oil added after baking you can dehydrate this rice easily.


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PostIcon Posted on: Dec. 18 2012, 12:18 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

closed pot at home. (20 minutes steam in a closed pot. I don't simmer it. doesn't stick to the pan)
only reason I have cooked it camping is to stretch a soup or stew, so it was minute rice.

But the baking intrigues me. I want to do that.
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PostIcon Posted on: Dec. 18 2012, 1:00 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

It is the Alton Brown method, adapted btw (I use a LOT less salt). You can do it with white as well, just bake for 30 minutes.

The water does have to be boiling for it to work - it is worth the baking, the grains are firm, individual and not mushy! Before I started doing it this way, I honestly didn't love brown rice, now it is all we eat :)


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PostIcon Posted on: Dec. 18 2012, 6:18 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I'm surprised at how many folks actually cook rice on the trail. As opposed to cooking at home, dehydrating and then FBC'ing it. Doesn't cooking it on the trail require a lot more fuel to carry?

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PostIcon Posted on: Dec. 18 2012, 8:18 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(JRinGeorgia @ Dec. 18 2012, 3:18 pm)
QUOTE
I'm surprised at how many folks actually cook rice on the trail. As opposed to cooking at home, dehydrating and then FBC'ing it. Doesn't cooking it on the trail require a lot more fuel to carry?

Oh yes it does!! That is why I only carry instant rice (commercial) or rice I cooked and dried at home, my DIY instant rice.

No way am I cooking it from raw!!


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PostIcon Posted on: Mar. 19 2013, 3:07 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(sarbar @ Dec. 18 2012, 9:14 am)
QUOTE
At home I bake it. Easiest method EVER.
1 1/2 cups brown rice (short, medium or long, it works with ANY whole grain rice I might add - purple, black, red....)
+
2 1/2 cups boiling water
A pinch of fine sea salt
if desired a Tablespoon oil
=
Bake for 1 hour at 375* in an 8x8" glass pan covered with foil.
Eat.

Without the oil added after baking you can dehydrate this rice easily.

I followed this recipe two nights ago and the rice turned out perfect. I cooked short grain brown rice.

I didn't add oil because the olive oil spritzed onto the sides of the pan was plenty. I added in a corsely chopped onion and used Corning Ware instead of Pyrex.

Thanks for passing along Alton's method.


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PostIcon Posted on: Mar. 19 2013, 6:21 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Rice cooker at home.
"Success Rice" boil in bag on the trail.


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PostIcon Posted on: Mar. 19 2013, 11:27 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Brown rice every time.  At home, covered pot.  On the trail, I take rice I cooked and re-dried, then FBC.  

I'm thinking of converting to the pasta-style cooking, with extra water you drain off, after reading what Consumer Reports found about arsenic in rice (a few months ago; too lazy to go look up which issue).  Anyway, they said that though cooking and draining costs some nutrients, it also means you pour off much of the arsenic.


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PostIcon Posted on: Mar. 25 2013, 7:22 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I would love to know how you guys cook rice at home and then dehydrate as well FBCing.   I have a rice cooker and a food saver let me know how I can make it out on the trail from prepping at home first.   I am gluten intolerant so I have to make my own meals now for the trail...almost all mountain house meals have wheat even the rice ones.  Plus those mountain house meals aren't very good.   If I can do some premade rice and dehydrated veggies on the trail with some salmon I will be a happy guy!
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PostIcon Posted on: Apr. 07 2013, 7:30 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

After discovering Thai Jasmine long grain white rice, I will never waste my time with any other type. Drooool... It is SOOO flavorful compared to any other white rice! And I've never enjoyed brown rice. (Too bitter for a Supertaster.) Anyhoo, At home I do the covered and measured method. But, I use a dedicated rice cooker at a friends place, and now I really gotta get myself one. Not only do they cook a mean pot of rice, but if you leave it on "keep warm" for an hour or so then you get some fantastic browned rice around the sides and bottom, and man! that's some good sheet!

Cheers!


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PostIcon Posted on: Apr. 08 2013, 10:13 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

TJ, if brown rice is too bitter...it probably isn't fresh rice to start off with. It should have a deep flavor and smell, but not bitter.

PS: baking it as I mentioned makes a wonderful brown rice. Especially Jasmine.


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PostIcon Posted on: Apr. 08 2013, 11:06 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Brown rice is a favorite at-home food but on the trail it's impossible for me to duplicate.  I dehydrated brown rice for a recent trip and the stuff just never rehydrated all that well even after 30 minutes in the pot cozy.  It was still hard.  Ergo no more rice for me.

And the store-bought "instant" brown rice tastes like crap, in my opinion.


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PostIcon Posted on: Apr. 09 2013, 5:22 pm Skip to the previous post in this topic.  Ignore posts   QUOTE


(sarbar @ Dec. 18 2012, 10:00 am)
QUOTE
It is the Alton Brown method, adapted btw (I use a LOT less salt). You can do it with white as well, just bake for 30 minutes.

The water does have to be boiling for it to work - it is worth the baking, the grains are firm, individual and not mushy! Before I started doing it this way, I honestly didn't love brown rice, now it is all we eat :)

Thanks for the tip.  White rice is easy but I haven't had the best luck cooking brown to my liking.  

I will definitely try this method.
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