Ten minute rice

Have you tried heating it?

hi greatnan.......read your post,,,,,,,,,i buy basmati rice .....rince it under cold water,,,,,,,to get the starch out,,,,,,,,then pop it into a pan of boiling water and cook for about 15 to twenty minutes. i usually put my timer on.......its done before you know it, have you tried wild rice thats nice, i had it the other night,,,a quick tea,,,,,chop up a onion,,,,throw it into the pan with olive oil a little so it dont burn,,,,chop up red green and yellow pepper,,,and some corn on the cobchop up some brocoli throw some cooked chicken in and a chicken stock cube dissolved in hot water and then add some curry powder,,,its a bit like a stir fry,,,,yummy happy stir fry

I use various kinds of rice, but I specifically bought 'Ten minute rice' because I wanted to be able to make a quick meal for myself. I put it into a pan of boiling, slightly salted water and tried it after 10 minutes - then after 15 minutes - then 20 minutes....still rock hard. When it finally softened I rinsed it in boiling water from the kettle. It was very nice, but I had to put my liver and onions in creme fraiche and mustard sauce into the microwave to reheat, because they were cooked too soon.

mm liver in creme fraiche and mustard sauce sounds nice, I cheat and use frozen rice which is ready in couple minutes just throw into boiling water and I find it easier to judge how much to do.

good quick tea idea angiebaby!!

I buy those microwaveable bags, which take 2 minutes, to use when I'm in a rush!

I haven't tried frozen rice yet, but it sounds interesting so next time I am shopping I will get some. I use frozen, chopped onions because I hate chopping them myself - I just microwave them before I add to the liver. I got used to making creme fraiche sauces because when I first arrived in France in 2002 I couldn't find any gravy granules (I bring back a tin of Bisto granules now). The mustard sauce goes well with diced turkey (very lean), chicken, and kidneys. I am not much of a cook, but I do enjoy eating, so I look up recipes on-line.

Greatnan Standard long-grain rice: bring large pan of salted water to the boil, add rice, bring back to the boil, stir once, reduce the heat so it is still boiling but not going to be a Vesuvius all over your hob. Cook for 15 minutes, drain, rinse with boiling water, and voilà, perfectly cooked rice. Totally foolproof method.

no always easy to find, but I GET frozen rice at Morrisons and sometimes coop is useful for you on your own greatnan you can use as little as you like and reseal bag.

yes I have used microwaveable stuff also handy!! kitty lester

No Morrisons in France, celeb! Absent - that is exactly what I did - it still took 30 minutes!

Greatnan It must boil, not simmer. That's how I have been cooking boiled rice for nearly 40 years. Trust me, I am a cookery writer. [grin

…but an incompetent typist.

I would trust you with my life and even with my rice. I can't remember now whether it was boiling or simmering - I am away from home and not used to Juragran's cooker!

Streuth!

sorry great nan forgot!!

Can we have the recipe please greatgran particularly for the sauce.

I soak basmati for 30 minutes and cook it by the absorption method (11/2 x volume of water to the volume of rice), but a lot of rice that is labelled as basmati isn't, unless the foothills of the Himalayas have doubled in size recently.

It is very simple. I cut the meat into strips and brown it in a little vegetable oil with the onions. Then I drain off the surplus oil, add whatever vegetables I fancy, usually mushrooms , sweet corn, peas, carrots. I use 'legere' creme fraiche to cut down on the calories, and stir it in together with a generous dollop of mustard. (I don't weigh things, just taste to get the right flavour). If you microwave the frozen onions first, it cooks very quickly - nobody likes overcooked liver or kidneys. I keep stirring and if it looks too thick I add a bit more creme fraiche, or just pouring cream, or even a natural yoghurt.
I don't use salt (bad for my bp) but I find the mustard is as much seasoning as I need. It goes well with boiled rice, but you could make mashed potatoes instead.

Why don't you use Uncle Ben's boil in the bag rice? It's so simple. No messy pan and perfect every time. Takes 10 mins on the hob.

Because I live in France! I could get similar, though, but it is more expensive than buying a whole box.

Because of the slight faff factor when boiling rice, I always cook 2 or 3 portions at a time and freeze what I don't use that day. Saves on electricity too.

Not sure why so many people have trouble cooking rice. I buy the "easy cook" rice which is available in all supermarkets, measure a handful per person, into the pan, cover with boiling water, add salt, stir and simmer, uncovered, for 10 minutes, stirring occasionally till cooked. Strain and rinse with hot water and serve. Although my DH always disagrees with the rinsing in hot water - he says it should be rinsed with cold water to stop the rice cooking any more - I say that it makes the rice cold!

Oh yes, we've had that argument too, yogagran...

yogagran - that is exactly what I did. It still took much longer than ten minutes.

greatnan , now I understand why you said that you do not post on the cookery threads.
Here is the one and only failsafe method:
one cup of rice ( tip in your smallest strainer and rinse in cold water under running tap )
Put in pan
Add two cups of COLD water and salt.
Bring to boil.
Turn to lowest heat, and 20 mins later you will lovely rice.
Not wet, or claggy.
Good luck.