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You put rice in pot, cover with water boil then low simmer for 20 min. Perfect every time.
Gravy's Cooking Thread
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You put rice in pot, cover with water boil then low simmer for 20 min. Perfect every time.
Lanx
<Prior Amod>
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does anyone put more water after, and try to cook out the stuck on rice to eat? some ppl love this crispy rice. i mean i've done crispy rice in a stone bowl, but steel pot just tastes crunchy.
Soygen
The Dirty Dozen For the Price of One
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We use this for rice and it's awesome. My Filipino father in law bought if or us, because apparently Flips need rice literally 16 times per day and he was very disappointed when he'd come over and there wasn't rice ready. It makes perfect rice in like 8 minutes and you don't have to pay any attention. I definitely make a shitload more rice now. It's pretty awesome, though I feel the instant pot is probably better.
2 Quart Digital Pressure Cooker - Turbo Rice™
2 Quart Digital Pressure Cooker - Turbo Rice™
BrutulTM
Good, bad, I'm the guy with the gun.
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I love my $15 Walmart rice cooker. Put rice and water in, push the button, come back 20 minutes later or 45 minutes later and it's good to go. I've had it like 12 years and it's good as new but I'm not a huge rice eater.
I have an instant pot also and it works fine but I haven't really used it a lot. If you're looking at one be aware that the times people say are kind of bullshit. They say "make XX in 12 minutes!!!! OMG!" But what it really means is 12 minutes at pressure but also 10 minutes to come to pressure and 5-20 to come down if the recipe calls for "natural release". Some things come out better than others. My favorite thing I have made in it is risotto, but it wasn't much faster overall than doing it the old fashioned way but it did take less stirring. I'm not trying to shit on it, but I haven't found it to be the kitchen miracle that people make it out to be.
I have an instant pot also and it works fine but I haven't really used it a lot. If you're looking at one be aware that the times people say are kind of bullshit. They say "make XX in 12 minutes!!!! OMG!" But what it really means is 12 minutes at pressure but also 10 minutes to come to pressure and 5-20 to come down if the recipe calls for "natural release". Some things come out better than others. My favorite thing I have made in it is risotto, but it wasn't much faster overall than doing it the old fashioned way but it did take less stirring. I'm not trying to shit on it, but I haven't found it to be the kitchen miracle that people make it out to be.
Ninen
Ahn'Qiraj Raider
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stuck on rice, burned rice, those are all traceable to either too much heat, or to long on the heat. the boil and coast method for white rice completely negates this issue, and the rice is still plenty hot enough at the end.
I've never bothered to rinse my rice, but I also tend to just buy bog standard medium to long grain brown rice and I don't need it to be completely sticky-free.
TJT
Mr. Poopybutthole
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I've had the same small rice cooker I got for under $20 seven years ago. Like others I use it for quinoa and rice all the time. That being said, about 10 years ago in CA I got acquainted with high quality rice. Like this stuff. Once I started eating it I seriously have a hard time eating shittier rice. Don't buy on Amazon though these bags are half price in any asian market I've ever been to. I guess having the instant pot and the rice cooker is kind of redundant now, in my case. But whatever. I have most appliances for my kitchen now outside of baking shit. Cuz fuck baking.
Amazon.com : Nozomi Super Premium Short Grain Rice, 15-Pound : Dried Basmati Rice : Grocery & Gourmet Food
Amazon.com : Nozomi Super Premium Short Grain Rice, 15-Pound : Dried Basmati Rice : Grocery & Gourmet Food
TrollfaceDeux
Pronouns: zie/zhem/zer
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Lanx
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Alex
Still a Music Elitist
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I know y'all will frown upon this, but I found a vegan pulled pork recipe that is legit af. Seriously. Have an open mind. Give it a shot.
http://lifehacker.com/the-secret-to-vegetarian-pulled-pork-1795723398
I barely made any adjustments. Didn't have liquid smoke so used smoked paprika instead and doubled the amount of cayenne because I like heat.
http://lifehacker.com/the-secret-to-vegetarian-pulled-pork-1795723398
I barely made any adjustments. Didn't have liquid smoke so used smoked paprika instead and doubled the amount of cayenne because I like heat.
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Khane
Got something right about marriage
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Considerably less work than seasoning and throwing a pork shoulder into a slow cooker for 8 hours? Doubtful.
I will honestly never understand the infatuation with trying to make vegan versions of meat dishes. It's always fairly disgusting and nothing like the real thing. Just do what the various, mostly vegetarian Asian countries do and eat veggies with delicious sauces/marinades/broths.
I will honestly never understand the infatuation with trying to make vegan versions of meat dishes. It's always fairly disgusting and nothing like the real thing. Just do what the various, mostly vegetarian Asian countries do and eat veggies with delicious sauces/marinades/broths.
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Alex
Still a Music Elitist
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Highlighted a key part. This barely takes two hours start to finish. I can make this on a weeknight after work. Also, pulling a four pound pork shoulder can take some serious time. You can straight up mash this with a potato masher and it'll due the trick.
And typically I do stick with things that don't try to imitate meat. Most meat substitutes are horrible, but this is pretty damn good. It's really just BBQ fruit.
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If you mean a direct substitution for a specific meat, yeah. There are a couple ingredient swaps where a vegetable has been better than a meat counterpart (poutine burrito made with a mushroom based gravy was way better than the beef gravy version).