That’s one thing I like about instant rice. It’s already washed properly. I go for regular rice when I want it to stick together more.
When I’ve tried Minute Rice it has come out with some crunchy parts. Like it isn’t cooked properly. This happened with both the box and the cookin bags. My mom never made rice. I didn’t start cooking or eating it until I married my husband and my mil taught me how to make it. It’s really easy and I was sort of shocked when I first saw a “Rice Cooker,” a whole appliance dedicated to cooking rice. I couldn’t imagine wasting counter space and money for something that cooks one thing, and one I can cook on the stove easily.
I never rinse, I had heard it washes away nutrients perhaps I heard incorrectly. 1:2 rice to water (broth whatever) salt I don’t measure that, bring to a full boil, turn down to a simmer for 15 min., let it sit off the heat for another 5-10, fluff, and serve. I’ve never burned it, and never under cooked it. I set the oven timer 5 min. while bringing it to a boil if I’m occupied with something else. I tried my electric pressure cooker once. What a waste of time and rice. It wasn’t hard to clean, but the entire surface had rice glued to it. Stove top is easy, so I’ll stick with it.
Way back in the day rinsing was mandatory because there was always foreign objects and discolored grains and super starch in a bag of rice. Nowadays the rice is fine as long as you don’t buy a giant bag of off-brand, ultra cheap rice. Those tend to be not cleaned as well. Kind of like potatoes these days. I still scrub potatoes, though. Force of habit.
Different rices have different degrees of stickiness. It’s all good.
(Except it was awkward when we only had basmati, which really never sticks, and we’re serving it with Chinese foods that wanted chop sticks. Eating basmati rice with chop sticks is a nuisance.)
Growing up Chinese-American we had rice with every meal except breakfast. My father insisted. Even when we had pizza or spaghetti or something like that, there was still a bowl of rice in front of everyone. I thought that was totally normal until I ate at a white friend’s house. I’m like “where’s the rice?” and they’re looking at me like I’ve got lobsters crawling out of my ears.
Anyways, the rice we ate was intentionally clumpy so as to aid in the eating with chopsticks. I’ve never been to China and for the most part the only other Chinese people I really know are my relatives, but their rice is the same way so I assume that’s just how “we” make it.
Hah - we actually have a microwave rice cooker made by Tupperware!
And our instructions are similar to what you mention - 5 minutes at high and 15 minutes at a lower temp. I’ve done it in a regular casserole dish a time or two, but the microwave cooker has some design advantages (like a double lid system that lets it boil over, but not make a mess).
If it’s enriched rice, that is true. I don’t worry about it; if rice were a more major part of my diet it might affect my health, but we don’t even eat it once a week, so any lost nutrients are pretty insignificant.
I can’t speak to Minute Rice’s nutritional composition.
Rice | The Nutrition Source | Harvard T.H. Chan School of Public Health.
I like Minute Rice.
After 11 days on the stove, I bet it’s done cooking by now, too.
Minute Rice likes you.
Rice is great if you’re really hungry and want to eat two thousand of something. - Mitch Hedberg
Another vote for the Instant Pot. The dishwasher does a fine job on the pot as long as I run the dishwasher that night. Otherwise, I leave some water in it so the rice doesn’t turn into a hard blob.
…or so it says. Rice has a vice that it’s not precise when sounding nice.
But then i can’t fit everything else in the dishwasher…
I like Rice-a-Roni now and then, but I always thought it was WAY too salty. I even wrote to the company years ago and they said, well, that was what the customers wanted following taste-tests when it was developed. Now, I pour the dry mix with seasonings into a strainer and shake it over a bowl to get some of the salty seasoning out. I cook the rice and if it’s too bland, well, I can always sprinkle on a bit more of the salty stuff. Just not all of it.
In fact, last night i put everything except the instant pot in the dishwasher. Because everything else fit, and that left just one dish i needed to clean by hand.
I still like Minute Rice.
A rough calculation indicates that in the approximately 2 years, 18 days (minus a few minutes) since you’ve created this thread and repeated your feels, you could have had 1,077,120 minutes of rice.
You’d BETTER like Minute Rice.
I like gigantic rice.
You need Shirataki or miracle rice.
Eat your rice with beans. Black beans are best, but any bean will do. Plain beans. Not some fancy stuff with lots of added ingredients. We cook beans from the garden or dry beans.
You can put beans in the crock pot. When you get home put rice in the cooker. Decent carbs and glucose meal, if you leave the cornbread alone. For me.
I like Hate, and hate everything else.
I’ll stick with basmati, rinsed and cooked. I’ve never burned it nor had a problem with it.