Off Topic The General Food Chat

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

 

thats no shorter than doing it on the hob, not really.

 

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).

 

If i do the same on a hob it doesn't work.

Tried and failed hob rice so many times i wouldnt even attempt it anymore

 

Non of you have mentioned washing or soaking rice to remove as much starch as possible.

 

Any of you tried the purple or black "forbidden-rice"? Has the nicest flavour... Almost nutty.

 

Standard procedures.

Only an amateur would mention it.

 

Dont do nuts or nutty flavours

 

Depends what rice. If it’s sticky you want to keep as much starch as possible

 

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.

 

Never assume ,I have found that common sense is a bit of an oxymoron

 

Had tuna pasta.

Standsrd stuff, onion, sweetcorn tuna pasta cheese.

I like mine cold/not hot

 

Think we were talking about Longrain and Basmati not Jasmine which is used for sticky rice.

 

Don't bother with Aldi's tuna ,supposed to be 'chunks' more like mush.

 

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.

 

Turn the oven up bruv

 

Higher than 200° (fan) ?

 

Or give them an extra 10 or 15 mins.

 

Yeh **** it, ya thermo thing might be fukced in ya mechanic wife possibly

 

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