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.)
19 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.
Your mom is a sweetheart and she takes great care of you. We prefer grain rice and not the minute rice...I find it is a little harder to cook, but it is always so good. Happy you are feeling so much better Beau.
WE love rice here. REcently I discovered Near East boxed rice...not truly instant since it takes about 20 minutes. We love the Spanish rice, and several other flavors.
Ya for Beau Teaching mom new tricks
Hugs Cecilia
Such a good boy you are Beau...we are glad you are feeling better AND taught your Mama how to make perfect rice!
xoxo,
Rosy & Sunny
Can you believe I got a steamer for a wedding gift 50 years ago and I use that.
Was Beau sick again and to the vet?
Fessin' up over here. I'm 74 and have never tried making rice "from scratch." I think our Instant Pot has a rice-cooker feature ... I only use to to saute' and pressure cook. 'Have to try that -- but all the same, I'm copying your momma's recipe. Thanks!
Good job Beau! And I'm glad you're feeling better.
Muscadines MS you and I might be the only two folks in Blogville who have had the pleasure of eating them. I learned to eat them from my Daddy too
Hugs cecilia
You are a lucky dog to have such a good Mama, who actually wants to learn how to cook rice at the age of 80 so she can take good care of you! I used to do it the old fashioned way in a pot on the stove, but my hubby bought me an electric rice cooker a few years ago, and it spoiled me forever so I always use that to cook rice now. It still isn't perfect, however, if you ask me. It can still be a bit sticky, but I kind of like it what way so I can pick it up on my fork better...or even use chopsticks if I really wanted to, which I do if we are having Chinese food, which is a rare occasion anymore. It used to be a cheap meal, but now, like everything else, even that is too expensive to get at the take out place. Be glad your Mama loves you enough to make your food at home from scratch. You will live much longer that way and be much healthier. Thank you for this tutorial on how to make rice! I think we all learned something here today.
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