|By Thebaker (Thebaker) on Friday, January 31, 2003 - 06:14 am: Edit|
I have a question.
When you bake rice instead of boil it are the proportions the same (1cp rice 2cp liquid) or do you change it some what thanks.
PS. I never baked rice
|By Chefmanny (Chefmanny) on Friday, January 31, 2003 - 11:31 am: Edit|
I usually start rice on the stove, let it come to a boil then put it in the oven. I put 1.5 time the liquid also, (always)not 2Xs.
My 2 cents
|By Ladycake (Ladycake) on Friday, January 31, 2003 - 08:12 pm: Edit|
I too start it on top of the stove, but I use 1 3/4 parts water to 1 part rice.
|By Esjay (Esjay) on Monday, February 03, 2003 - 08:37 am: Edit|
Are you refering to "pilaf"? braised rice?
Saute brunoise onion in oil, add rice, saute lightly, add hot/simmering stock, (white chicken)
Cover with alfoil, close tightly, inthe oven @180c
for 17 min.
Ratio: 1 part long grain rice 1.5 stock, measure by volume, not weight.
Depending on where the rice is from, it can absorb different amounts of liquid.
Asian rices will absorb 1.5, Indian, pakistan (basmati) will absorb 1.25.
The rice will split at each end, when it has absorbed the maximum.
Each grain should stay separate.
Alternatley, you could "steam" the rice, wash the rice until the water is clear, place it in a pot, add cold water, the water should cover the rice, (place your index finger in, just touching the surface of the rice, the water should come up to the first knuckle)add a splash of oil, a good pinch of salt, cover tightly with foil, bring to the boil, turn off, leave covered for 15 min.Stir with a roasting fork to separate the grains.
Good Luck, let us know how it turns out.
|By Chefmanny (Chefmanny) on Monday, February 03, 2003 - 08:52 pm: Edit|
"Bon Appetit" kind of writing!
|By Cheftim (Cheftim) on Tuesday, February 04, 2003 - 01:02 am: Edit|
Is there a point to that statement Chefmanny? I'm don't even think it's a complete sentence.
|By Chefmanny (Chefmanny) on Tuesday, February 04, 2003 - 12:05 pm: Edit|
Naaa pointless, just meant it was very thorough with many references to confuse the amateurs and not answering the question clearly!