Wednesday, February 04, 2009

Measuring and cooking rice

Scooping rice: not as fun as the sandbox, but a close second.

While they help, I'm testing the most energy efficient way to cook rice.

What's your method?

56 comments:

Anna said...

I just do the regular stovetop thing.

Prepper said...

Hands down, rice cooker!
I got mine at a garage sale. It was THE best $3 I have ever spent.

sherri said...

My rice cooker spit starch all over the kitchen so it lives at Goodwill now. I boil rice as I'd boil pasta and it's perfect every time.

Tubo Family said...

Rice cooker. Cost too much to talk about (Tiger brand made in Japan) but with daily use for over 3 years--my husband is Filipino--it barely looks used so I'm sure it will last for ages. I love that it is "mentally efficient" aka "fire & forget."

Amanda said...

I would love a rice cooker. But until then, I like the microwave. For regular long grain: 2 cups water, 1 cup rice, a little salt, 5 minutes on full power, 20 minutes at 50% power. For jasmine/basmati: 1 3/4 cup water, 1 cup rice, a little salt, 5 minutes on full power, 15 minutes at 50 % power.

Mary Ann said...

I do white rice on the stovetop and brown rice in the oven. I love baking it! No messy pot to clean and I often bake something else along with it such as a meatloaf.

Roxie700 said...

I am a stove top cooker of rice. Often make extra to use later in the week in a Fried Rice meal with chicken etc. My little ones love fried rice.
Your little ones look very cute. I love the look on their face. So busy. Roxie

Leila said...

I do mine the way Amanda does, but I don't want a rice cooker! I don't have enough counter space for one more appliance!

I do mine in the microwave in a corning ware covered dish.

For 4 cups of rice (jasmine or japanese sticky, doesn't matter): 2 cups rice, 4 cups water, salt, butter or oil. Around 12 minutes on high without the cover; stir; 5 more minutes on high. Put the cover on; 4 minutes on high.
Perfect every time.

Sandy Toes said...

Minute rice!
-sandy toe

Jackie said...

Our oldest son bought me a rice cooker for Christmas and my goodness the first time I used it I fell in love with it.

God bless.

Holly said...

I also cook rice in the microwave! When I cook on the stovetop, it sticks to the bottom of the pan.

LeeAnn said...

My rice cooker was ancient--like 30+ years--and it finally melted last year. Now I cook it on the stovetop almost as easily. I use my small LeCreuset pot and put a little olive oil in the bottom to help it not stick. I usually cook two cups dry and add three cups water (for short grain white sticky rice) and cover. Bring to a boil on medium setting. Boil one minute. Remove from heat, stir a couple times, and turn off burner. Leave covered and let it sit for 10-15 minutes. About twice that for brown rice.

Sandy said...

oh my, can't wait to squeeze them!

i just use my rice cooker - because it's the easiest! (true confessions)

Julie said...

I use the pressure cooker. I have a small stainless bowl that fits in the cooker; put in rice and water, cover with foil, put 2 cups of water in the cooker, and cook for 5 to 8 minutes. This method works well, BUT I still want a rice cooker someday.

walkmom said...

I use a microwave rice cooker; it was a gift, but not too expensive. I think it may have come from Tuesday Morning. I have made a comment recently that it is the one "unnecessary" gadget I would hate to be without most.

ancient one said...

Minute rice in the microwave using the directions on the box.

Thrifty Gal said...

On the stovetop...and can I say, those two wee ones are so cute! :)

Tammy said...

I make brown rice in a stainless electric skillet. I add a small amount of olive oil, and brown the rice for about 2 minutes, then add my water, a pinch of salt, and a bay leaf. I think it takes about 30 minutes, but I always make at least 4 cups, and freeze what I don't need for that day into 1 cup portions. If it sticks, I add a small amount of water and "deglaze" the pan, then turn off the heat and leave the lid on for a minute or two. All the rice releases with no mess.

Sarena said...

My sister in law bought me a rice cooker for my last baby gift. Best thing she could have done. I agree with "Tubo Family" it is mentally efficient and does brown as easily as white. Mine also has a steam basket.

Kristie said...

Rice cooker. In fact... my fave recipe:

2 "cups" (of the plastic cup that came with the cooker) of rice

Half of box of spaghetti noodles broken into small pieces

2 T. of butter

4 chicken bullion

and water

Fry the rice and spaghetti in a pan till they turn a little brown. Then put it in the rice cooker with the right amount of water and bullion.

Then wait for it to be done and eat it. Yummy yummy!

Ewokgirl said...

I use my small crockpot. I cook white rice on the stove, but brown rice never seems to cook well that way. The crockpot does a fabulous job!

Rebekka said...

Stovetop. But I bring the water to a boil with the rice in and then turn it down, instead of adding the rice after.

Nil Zed said...

BEST was when we lived in California & the microwave that was in the apt. had a rice setting. 2:1 rice to water ratio, tell the micro how many cups of rice it is (1 to 4) push start & go. It cycled high & low so the rice didn't boil over and you didn't have to stir. Was perfect!

But now, in the UK, couldn't find microwave with that option, so it's back to using the double boiler on the stove, like my mom.

Giovanna said...

as much as I can in the oven, along with what we are having for the same meal - I tend to forget and burn it on the stovetop
Giovanna

Giovanna said...

as much as I can in the oven, along with what we are having for the same meal - I tend to forget and burn it on the stovetop
Giovanna

Sandy said...

see ya tonight, i'm on my way!

Tyggereye said...

rice steamer I've had it forever since 00' I think. It does veggies, meats,fruits all sorts of things in one so it was a great investment. I think I spent 35 back in the day for it.

Michele said...

I don't know the cheapest way, but the best way for me is hands down, the rice cooker. I could never get my rice just right on the stove - too hard, too soft, water boiled out, etc. I got a rice cooker for my wedding shower and hands down it is one of my most-used gifts. I love it!

dirksgirl said...

I boil mine on med/high until the water and rice are at the same level. Cover. Turn off heat and leave on burner.
AW in TX

NorahS said...

I have a rice cooker and it is the BEST! Just fill it, set it, and ignore it! Perfect rice every time. It also steams veggies. I love that I don't have to keep an eye on it and that nothing ever over-cooks. I also love that I can use it in the summer and it doesn't heat up the kitchen. My sister gave it to me several years ago.

I have a pen said...
This comment has been removed by the author.
An Adventurer in the World said...

Stovetop, but I need a rice cooker because we eat a lot of sticky rice, and I boil it over every.single.time.

Hey Meredith, I've finally committed to a blog (purloining my son's) so I can comment here. Are you motivating, or what?

deb meyers

familyofn said...

We use short grain (sticky) brown rice, even for burritos! Put the uncooked rice in a saucepan, fill with water until it comes up to your first knuckle when you touch the surface of the rice with your first finger. Soak two hours, then cook uncovered till the water is level with the rice, then turn down the heat and simmer for 15 minutes, then cut off the heat and steam for 15 more minutes. Works every time!

Kathy said...

I do white and brown rice on the stovetop, but want to experiment with bringing the rice n water to a boil then turning off the heat and letting the rice cook. Not sure how well that will work in a stainless steel pan (as opposed to a nice heavy le creuset) but when pennies need pinching its worth the noble try :)

When I cook brown rice I always make extra for the next dinner. And. I try to save all leftover rice in a freezer baggie for soups.

learning the ropes said...

Pressure cooker, undoubtedly. Nothing cooks rice as fast.

The Spaids said...

My recipe for white rice turns out perfect EVERY time.
1) fill your pan with as much rice as you want.
2) fill with water slowly until the water above the rice will submerge the middle section of your index finger when you bend it and rest it on the rice (your finger is bent in a U shape). It's about 3/4 inch or so.
3) On high, boil your rice until it starts to have pock-marks on the surface of the rice.
4) put the lid on, turn off the stove, and let it sit for 20 minutes.
5) fluff with a fork!

V. said...

ugh rice...!

I'm living on beans and rice this week for a 5 day challenge our church is doing, I don't want to THINK about rice for a very long time..!!

I've been using a rice cooker - I love the put it in and forget about easiness of the whole thing...!

V.
you can read about our challenge here:

http://www.repurposed.wordpress.com

songbirdy said...

Rice Cooker here. In fact I found a smaller cooker at the thrift store for $2.50. It is perfect for us, takes up little space in my small kitchen. It is used 3 - 4 times a week.

We buy Basmati Rice from India as I grew up there and can't stand North American rice.

I used to do stove top but it was hit or miss.

Kath said...

I measure the rice and water per instructions for stovetop. I hard boil for 5 or so minutes, place a tight fitting lid on the saucepan, turn off the fire, and let it rest for 20 minutes. I then fluff with a fork and it is ready to go.
Blessings,
Kath

Kristina said...

Rice cooker. I got mine for $17 and I love it. In it I cook rice, quinoa, and steel cut oats. I set the timer and we get up to oatmeal, hot and ready to eat.

Meredith@MerchantShips said...

Thank you! I am going to try the leaving the lid on the pot process and then report on all my findings next week!!!

Miss G said...

I love that Sandy's coming to your house for dinner! Kelly

Milehimama said...

I use the stovetop method. 2x as much liquid as rice, cover, bring to a boil. For white rice, turn stove off and let sit for 20 minutes until all water is absorbed. For brown rice, turn to low for 30 minutes. Don't take the lid off.

But even more energy efficient is to cook 3-4 meals worth all at once. It takes just as long to cook 3# of brown rice as it does to cook 1#, and it freezes beautifully! Also great for quick throw together casseroles or adding to soups, etc. You don't have to worry about crunchy rice!

Jenny's Vegcafe said...

My Zojirushi rice cooker cost a small fortune but it makes perfect white and brown rice. I never fail to make chewy or scorched rice on the stove top. I always make extra to keep in the fridge so I only have to clean it once.
My former Salton $20 rice cooker made great white rice and worked for three years before it died. The brown rice was too chewy even when I adjusted the water level.

Mama Squirrel said...

Stovetop: 1 1/2 cups water to 1 cup rice, white or brown. Bring to a boil, cover tightly and turn the heat down to minimum; slide the pot halfway off the burner if necessary to let it seal. Cook 20 minutes for white rice, longer (50 minutes to an hour) for brown; no peeking allowed. The only times it hasn't worked for me have been times I bought rice of somewhat doubtful quality--you can almost tell when you look at it that it isn't going to cook evenly, and sure enough, when I've opened the pot there's still uncooked rice swimming in liquid. In those cases you can usually put the lid back on, turn the heat up for a few minutes and then let it steam again until it's finally done.

Workin' MAMA! said...

MICROWAVE! WORKS WONDERFULLY!
12 minutes --- tops! Perfect Jasmine rice everytime - in a pyrex bowl of course!

Amanda said...

I used to cook my rice in the microwave, but my Filipino husband was always sorely disappointed. I picked up a rice cooker for $9 on Black Friday, and honestly, it's the best small appliance purchase I've ever made. Really, it's rice in, water in, and walk away.

Because it's so easy, I often have cooked Jasmine Rice on hand (super cheap at Asian food stores, and really yummy!). We eat it plain or with butter and salt at dinner. It's served with butter, cinnamon and sugar for breakfast. I use the same leftover cooked rice to make fried rice.

Just this week, I used the cooker to make some pre-seasoned packages of saffron rice. The same company makes Spanish rice and more. I just followed package directions regarding the water level and turned it on to cook. So, so easy!

My rice cooker was on sale, but was only $19 regularly priced. I bought it at CVS, so ECBs could even be used. It's all self-contained and is mess-free. The pot and spoon go straight into the dishwasher.

cm said...

If you are not in a hurry, you can cook anything using half the energy. Basically, you start things on the stove or in the oven at the regular temp, then halfway through, you turn off the heat. Rice especially cooks well this way. Roasting veggies in the oven works well this way. Probably not meats, but I am not sure--I never did this with meats (except fish, I did this with fish in parchment). I'd use a thermometer with meat. Anyway, say you cook your rice for 20 minutes, you may need to for boil it for 10 minutes then leave it for another 20-30 minutes on the stovetop with no heat. It works great and you will actually ntoice a difference in your bill. We started doing this during the California energy crisis in 2001. The only thing is if you are in a rush . . .

dolphin lady said...

I tried cooking rice like pasta in a big pot, just throw in however much rice you want into boiling water. When it is consistency you like, pour into a strainer. It wasn't watery at all! I am going to try it with brown rice this week. I will let you know how it works. I have to cook another huge quantity for church, so this seems easier.

Tracy said...

For white rice I use my rice cooker.

We usually eat long grain brown rice. I do 2 cups of rice in 4 cups of water with about 1 tablespoon white vinegar and cook for approximately 45 minutes. Bring it up to the boil and then turn it right down to a low simmer. It is beautiful, tender and fluffy. Not at all like you'd expect brown rice to be. If I remember, I like to let the rice sit in the water & vinegar for the day or at least a few hours to get rid of some nasty enzymes.

WhiteStone said...

We use brown rice which takes longer to cook than white rice. I dislike a plastic rice steamer so use a large pot with steamer tray. Water goes into the bottom pot. Rice/water goes into a pyrex bowl set into the steamer insert. You can read about it here.
http://revel217.blogspot.com/2008/09/today-were-cooking-brown-rice-with-home.html
Or go to my blog and click on 'recipes' to find the rice blog.

Ann'Re @ Home said...

I've always cooked mine on the stove.

tchrmom said...

Multi-use rice cooker. Just got one after almost 18 years of marriage, envying my mil's rice cooker which makes perfect rice every time without watching it. I love to put broccoli in the steam tray which sits above the rice b/c it's my kids' fav. veggie. Putting meat in the oven and using the rice cooker with steamed veggies is so simple (we sometimes add salad)...I could get used to this for every day.

D said...

I had a black and decker rice cooker that was a wedding present. Used it almost everyday until it broke (6 years). Now we have an Aroma rice cooker from Costco (30 bucks). Love it and will use it almost everyday until it breaks. With young kids it helps to eliminate one step I have to think about and one pot of boiling water from the stove.

3boysmama said...

Rice cooker! Love it. I have one with a timer so I can set it to start when I am not home. I used to just use the stove top but I'd forget about it and scorch it. Now I don't have to think about it. I'd get a rice cooker with a sealable top (not the kind with a glass lid that sets on top)

Rachel R. said...

Mary Ann, can you share the specifics for "baking" the brown rice? I'd love to try the oven method, but am not sure how.

For those of you who boil it like pasta, then drain, you might want to rethink that - you're draining off all of the water-soluble vitamins. :(