Attention Please! Some of you may think, I sleep a lot, wander the yard and sleep some more. Today I am going to prove I am a valuable member of our family. Simply Said, I taught Mama to cook rice. I got sick, Doc said feed me boiled rice and ground round. She had a bag, of rice the neighbor gave her, 5 pounds of it. Had it since November.
Can you believe she is 80 years old and never learned to cook rice? she has always cooked minute rice because her rice was like mashed potatoes, not fluffy like her mama cooked when she was a child. You know, like able to count the grains, not all in a sticky ball.
Mama opened the phone, I heard her say, Hey Google, how do I cook white rice? The little voice said,
told her how and she madly wrote it down, and voila.... perfect rice...
All I had to do was get really sick and go to ER... breaking the bank, whatever that means and
Bingo! she can now cook rice. And she does. I still get rice and burger for a treat. I love it.
What she wrote.
Measure 1 cup rice, 1 and 3/4 cup water.
Bring water to boil, add rice, stir once, lower to simmer, when reaches simmer, put lid on and set timer to18 minutes. DO NOT lift it until the timer goes off. Turn off heat, lift lid, replace immediately, let sit for 5 minutes. Fluff and serve. (This will be a little different if long grain or brown rice is used.)
11 comments:
I have never had a problem cooking good rice, and I make it all the time. I use a nonstick pot, double the liquid of the rice. Cover and simmer on low for 15 to 20 minutes
P.S. I use long grain and also Jasmine.
At least something good came out of your being sick! I'm glad you are feeling better. ❤️
we always do rice packages too... maybe we should say hey google to learn it too?
Hari OM
Well done that mum, I say - and kudos to you, Beau boy, thought I wish you hadn't had to get sick at all... hugs and wags, YAM-aunty xxx
A Chinese friend taught me to cook rice and it works for any pot any quantity of rice. Put rice in pot. Cover with cold water and add extra water to the depth of the end joint on your little finger. Put on a close fitting lid (to keep steam in). Bring it to the boil and turn it off. Wait. (Probably wait about 20 mins). I actually simmer it for about 3-5 minutes before tufning it off because I cook on gas or induction hob so there is no retained hest underneath like you get from electric element. It works for any quantity of rice, even a mere half cup. Just remember - extra water equal to the depth of the lsst bit of your little finger.
It's clearly an art not a science but it does seem to work with basmati, and long grain white rice. Brown rice needs longer cooking.
Glad you're feeling better, Beau, even if you have impoverished your mama.
Hello
Beau, I am so glad you are feeling better. Your meal of rice and beef sound yummy. Rice is pretty easy to make. Take care, have a great day and a happy weekend.
I'm lazy, I've always used minute rice.
Your mama takes such good care of you sweet Beau, and she proves it when you break the bank. So glad you are feeling better.
We usually use Basmati rice - - almost exclusively in fact. We prefer it to all others and there is a pleasant aromatic quality as it cooks. We usually cook a large batch and freeze it in convenient servings for two. Rice freezes very well.
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