Cooking rice like pasta

[IvoryTowerDenizen]

@RealityChuck

I think when you measure the water, you control how much of it the rice absorbs. If it were cooked like pasta the rice could cook too long and be mushy, especially if you don’t watch it. Measured out, you don’t have to watch it, and timing is less of an issue.

But if you don’t pay attention it will scorch. Plus, you can certainly overcook pasta to mushy as well, if you don’t pay attention. Hmmmm, curious.
I use starchy pasta water in my sauce as well!

[pulykamell]

@RealityChuck

I think when you measure the water, you control how much of it the rice absorbs. If it were cooked like pasta the rice could cook too long and be mushy, especially if you don’t watch it. Measured out, you don’t have to watch it, and timing is less of an issue.

Yeah, in my experience, people have a more difficult time with the traditional method of cooking rice, for some reason. Don’t ask me why, I don’t know, but some folks apparently are cursed at making regular ol’ 20-minute 2-to-1 steamed rice and end up with scorched rice, undercooked and dry hard rice, or rice swimming in a pool of water. The pasta method is what I recommend to those people. Even if you overcook it, you have perfectly serviceable rice.

[melondeca]

I do cook rice like pasta. It’s easy and the rice has a better texture. I also only use brown rice. White rice might have a different end result.

[pulykamell]

@melondeca

I do cook rice like pasta. It’s easy and the rice has a better texture. I also only use brown rice. White rice might have a different end result.

Yeah, I concede that for my brown rice making, the pasta method works the best. I can do it the standard way, but I prefer pasta method for brown rice by far in terms of texture and timing (it cooks up a bit faster).

[Antigen]

@ThelmaLou

And why don’t we cook pasta like rice? Boil it until dry and tender in a relatively small amount of water?

I do that for my mac & cheese - cook the pasta in milk and let it all get sucked up into the noodles. It’s fantastic. I need to stir a lot so it doesn’t scorch or stick to the bottom of the pot, but it’s totally worth it.

[WotNot]

@melondeca

I do cook rice like pasta. It’s easy and the rice has a better texture. I also only use brown rice. White rice might have a different end result.

Not at all, no: the only difference would be in the cooking time. I usually use basmati rice, which cooks in about 11-12 minutes (I don’t time it exactly, I just cook it till it tastes done).

[IvoryTowerDenizen]

@pulykamell

Yeah, I concede that for my brown rice making, the pasta method works the best. I can do it the standard way, but I prefer pasta method for brown rice by far in terms of texture and timing (it cooks up a bit faster).

That’s good to know. I have no problem making regular white rice, including sushi rice or Basamanti, but my brown rice has never been stellar.

[melondeca]

@WotNot

Not at all, no: the only difference would be in the cooking time. I usually use basmati rice, which cooks in about 11-12 minutes (I don’t time it exactly, I just cook it till it tastes done).

That’s good to know. I’ll do that from now on.

[Tethered_Kite]

When I use the open pan method (actually I use a skillet) I brown the rice lightly in some butter or oil first. Makes it nice and tasty.

My daughter was one of those people who just couldn’t cook steamed rice until I gave her my fool-proof recipe.

Heavy saucepan and lid.
One part rice to two parts water.

Bring to rolling boil, cover and turn burner to lowest setting. For this I use the back or smaller burners.

Cook 14 minutes. I don’t know why fourteen. Fifteen will work.

Never peek. When time is up remove from burner and wait ten minutes. Then remove lid and fluff rice with fork to let it dry.

If eating companion enters kitchenand tries to peek swat him/her with cooking spoon.

[pulykamell]

@Tethered_Kite

When I use the open pan method (actually I use a skillet) I brown the rice lightly in some butter or oil first. Makes it nice and tasty.

My daughter was one of those people who just couldn’t cook steamed rice until I gave her my fool-proof recipe.

Heavy saucepan and lid.
One part rice to two parts water.

Bring to rolling boil, cover and turn burner to lowest setting. For this I use the back or smaller burners.

Cook 14 minutes. I don’t know why fourteen. Fifteen will work.

Never peek. When time is up remove from burner and wait ten minutes. Then remove lid and fluff rice with fork to let it dry.

If eating companion enters kitchenand tries to peek swat him/her with cooking spoon.

Weird thing is I’ve given that exact recipe (except I’ve always done 20 minutes on lowest heat after bringing to a boil, wait five minutes afterwards) and yet some people seem not to be able to get it. I’ve given up and just started giving the pasta rice recipe for truly foolproof rice.

[Tethered_Kite]

I dunno, pulykamell. It’s a weird thing. Apparently there’s another factor. The pan?

I know ---------------------someone peeked!

[pulykamell]

@Tethered_Kite

I dunno, pulykamell. It’s a weird thing. Apparently there’s another factor. The pan?

I know ---------------------someone peeked!

The pan, or maybe the size of the lowest flame. I know two of my burners the lowest setting is a little bit too low and I have to keep it at around 3 of 10 on the dial, otherwise it doesn’t cook through.

Peeking doesn’t make a difference in my experience. I almost never do, but the few times I have, it hasn’t affected the end product for me, as long as I only do it once or twice.