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I have a rice cooker, it is a small one. I actually prefer to cook the rice in a pan. I use 2 cups of water, per I cup of rice. I wash rice under cold water. Place rice in cold water, bring to boil for one minute, turn down heat to simmer, place lid on pot and cook for 15 mins. Perfect fluffy white rice.
That sounds absolute delicious! I will have to try that.
Do you substitute the coconut milk or broth in lieu of water?
I do! I will admit the regular (not light) coconut milk definitely has a richer taste to me but we always buy the light version. With either option I don't add any additional water. Of course you can throw in some extra spices and a pinch of salt and you are good to go!
I used to buy any old rice, and I never liked how it came out. A Japanese exchange student said the secret is to rinse it until the water runs clear before you cook it. This helped avoid the starchy mess that came out of the top of my rice cooker.
Now that it is just the two of us, I don't use my rice cooker, but just use Basmati or Jasmine rice, 2 c. water to 1 cup rice in a saucier pan on the stove. It comes out good, even though I don't rinse it anymore.
The recipe looks amazing! I loved this recipe. My method is very similar with the following exception: Add rice to boiling salted water, and return to boil. Give a quick stir, then cover and turn off the heat. The cooking time is the same and the rice is always perfectly done, never scorched. I'm a bit too impatient for brown rice. I therefore always cook it in a pressure cooker. With a pressure cooker you can have brown rice in the amount of time white rice would normally take.
The recipe looks amazing! I loved this recipe. My method is very similar with the following exception: Add rice to boiling salted water, and return to boil. Give a quick stir, then cover and turn off the heat. The cooking time is the same and the rice is always perfectly done, never scorched. I'm a bit too impatient for brown rice. I therefore always cook it in a pressure cooker. With a pressure cooker you can have brown rice in the amount of time white rice would normally take.
But I've heard that rinsing it takes away about 85% of the nutrients Have you heard differently?
I do my short grain brown rice in my rice cooker; perfect every time. I add sea salt and a little olive oil which somehow cuts down on the starchy gunk.
But I've heard that rinsing it takes away about 85% of the nutrients Have you heard differently?
I do my short grain brown rice in my rice cooker; perfect every time. I add sea salt and a little olive oil which somehow cuts down on the starchy gunk.
I've never understood the point of rinsing rice. I don't see how rinsing could possibly take that many nutrients out, but why rinse it in the first place?
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Have you heard differently?
