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Old 06-29-2011, 05:50 PM
 
Location: San Antonio/Houston
32,847 posts, read 50,618,319 times
Reputation: 81468

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You know that annoying layer of rice stuck at the bottom of the pot when you cook rice on the stove? It feels like a waste and makes cleaning up a pain. Here's a simple solution that works with all types of grains:
When the cooking time is up, remove the pot from the heat and let it sit, covered, for 10 minutes. That's it.
During that time, the bottom layer of grains will loosen from the bottom of the pot and can be easily scooped out with the rest.

BTW: that burnt rice at the bottom is the best part, Spanish folk have a term for it - paella, and the Orientals make a delicious gao rang from it
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Old 06-29-2011, 05:53 PM
 
Location: GLAMA
16,584 posts, read 32,297,490 times
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That explains why I never have to deal with the stuck-on layer on the bottom. I've always let my rice "rest" for 10 minutes (at least) after removing it from the fire. And I can still hear the voice of Sophie Chen, my Chinese cookery teacher: "Neva lift lid!"
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Old 06-29-2011, 05:54 PM
 
Location: Silver Springs, FL
23,440 posts, read 30,239,206 times
Reputation: 15560
Quote:
Originally Posted by elnina View Post
You know that annoying layer of rice stuck at the bottom of the pot when you cook rice on the stove? It feels like a waste and makes cleaning up a pain. Here's a simple solution that works with all types of grains:
When the cooking time is up, remove the pot from the heat and let it sit, covered, for 10 minutes. That's it.
During that time, the bottom layer of grains will loosen from the bottom of the pot and can be easily scooped out with the rest.

BTW: that burnt rice at the bottom is the best part, Spanish folk have a term for it - paella, and the Orientals make a delicious gao rang from it
My BFF is from PR, and will fight over the burnt part of the rice!
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Old 06-29-2011, 05:59 PM
 
Location: Inman Park (Atlanta, GA)
21,845 posts, read 12,617,843 times
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The burnt rice is the BEST part As a child I use to increase the gas on the cook top as my grandmother was cooking rice to have a more toasty burnt rice

She would be so upset at me if she knew that I buy it at the Asian grocery store. I break off chunks and pour hot water over it and eat it for breakfast.

I went to a Vietnamese restaurant that serves a dish called burnt rice. Both sides were nicely toasted and it was creamy in the middle. Now I am hungry

My Japanese brother inl-aw calls burnt rice - mistake rice
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Old 06-29-2011, 06:19 PM
 
Location: San Antonio/Houston
32,847 posts, read 50,618,319 times
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I like the burnt rice part the best too!!!
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Old 06-29-2011, 09:40 PM
 
Location: Victoria TX
42,670 posts, read 70,606,083 times
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It's not nearly as good as the burnt edge around the top of scalloped potatoes or macaroni-and-cheese.
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Old 06-29-2011, 09:47 PM
 
Location: San Antonio/Houston
32,847 posts, read 50,618,319 times
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Isn't that interesting that some slightly burnt food taste the best???
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Old 06-29-2011, 09:48 PM
 
Location: Silver Springs, FL
23,440 posts, read 30,239,206 times
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Quote:
Originally Posted by jtur88 View Post
It's not nearly as good as the burnt edge around the top of scalloped potatoes or macaroni-and-cheese.
Or the crispy edge of brownies!
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Old 06-30-2011, 07:49 AM
Gue
 
24,120 posts, read 8,655,048 times
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To some people...not all!

I'll take the moist inner layer!
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Old 06-30-2011, 08:17 AM
 
Location: Sloooowcala Florida
1,381 posts, read 2,507,514 times
Reputation: 1174
Cook it in the microwave. 1 cup Jasmine rice to 3 cups water on high for 20 minutes in a large pyrex glass bowl. Cooks perfect every time. Never sticks or burns.
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