Off Topic The General Food Chat

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Rice rules for microwaves.

1/3rd Basmati 2/3rds water = 8/10mins basically if you have an inch worth of rice in a tub add 2 times the water.

1qtr Longrain 3qtrs of water. Same as basmati but more water. 10/12mins in the zapper.

Comes out perfect and I cant do rice any other way
 
TOBES IS A WELCHER said:
Rice rules for microwaves.

1/3rd Basmati 2/3rds water = 8/10mins basically if you have an inch worth of rice in a tub add 2 times the water.

1qtr Longrain 3qtrs of water. Same as basmati but more water. 10/12mins in the zapper.

Comes out perfect and I cant do rice any other way
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thats no shorter than doing it on the hob, not really.
 
moreinjuredthanowen said:
surely he reduction method is very easy guys and no rice cooker needed?
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It's perfectly fine if you don't have a rice cooker, just a pot on a stove makes perfectly acceptable rice. I think rice cooked in the rice cooker has a little better texture though.

What makes even better rice than a rice cooker though is the pressure cooker/instant pot. In all the different ways I've cooked rice, instant pot is the most consistently good. (But it's bigger and bulkier so don't always get it out for that).
 
Any of you tried the purple or black "forbidden-rice"? Has the nicest flavour... Almost nutty.
 
Zorba said:
Non of you have mentioned washing or soaking rice to remove as much starch as possible.<whistle>
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An organic basmati is all you need, washed well in a sieve (or soaked if you are organised).......25 mins....drained and washed through
with some boiled water. Usually Indian rice, although there is some decent Italian rice about.
 
Had tuna pasta.

Standsrd stuff, onion, sweetcorn tuna pasta cheese.

I like mine cold/not hot
 
Does anyone have any tips for getting the skin on a jacket potato crispy? I usually rub the potatoes in oil and salt before baking but they never come out with that crispy brown paper texture.
 
johnsonsbaby said:
Does anyone have any tips for getting the skin on a jacket potato crispy? I usually rub the potatoes in oil and salt before baking but they never come out with that crispy brown paper texture.
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What type of potato first, then what size of potato, then how much oil are you using?

Then how long are you baking for? You can get a thermometer for inside your oven just to see if the temp is actually right. It should take 1 to 1.5 hours to get the crispy skin
 
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