The Spice Tailor ‘meal kits’ are awesome
Discussion
LeadFarmer said:
Digger said:
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I ignore the last 3 steps.Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I cook as you do with plenty of water until cooked to my liking (just tender).
Then drain & run through with cold water & leave in the sieve.
When ready to eat run through with boiled water from the kettle.
Perfect rice for me. Basically cooked in the same way as pasta. I hate sticky rice which this method avoids.
LeadFarmer said:
The problem with the absorption method is using a pan of the correct size. I pan too large means the water evaporates too quick, too small and the rice can remain too wet.
Which is why you don't measure the volume of the water, you measure the depth to the top of the rice. With your finger.Seriously, how can 4.5 billion Asians be wrong?
FWIW I use Tesco easy cook long grain and don't even bother washing it. Comes out fine.
LeadFarmer said:
The problem with the absorption method is using a pan of the correct size. I pan too large means the water evaporates too quick, too small and the rice can remain too wet.
I always use the same pan, and generally always do 4 portions, so that’s not an issue for me anywayBacon Is Proof said:
Which is why you don't measure the volume of the water, you measure the depth to the top of the rice. With your finger.
Seriously, how can 4.5 billion Asians be wrong?
FWIW I use Tesco easy cook long grain and don't even bother washing it. Comes out fine.
I’m puzzled - how much water do you use? We’ve got a rice cooker had decent (ish) results but could be better Seriously, how can 4.5 billion Asians be wrong?
FWIW I use Tesco easy cook long grain and don't even bother washing it. Comes out fine.
Bacon Is Proof said:
Which is why you don't measure the volume of the water, you measure the depth to the top of the rice. With your finger.
Seriously, how can 4.5 billion Asians be wrong?
FWIW I use Tesco easy cook long grain and don't even bother washing it. Comes out fine.
But the poster said they use 1 part rice to 1.5 parts water, which requires the correct size pan. Imagine putting 1/2 cup of rice and 1.5 cups of water into a large frying pan, the water would be very shallow and would evaporate in minutes.Seriously, how can 4.5 billion Asians be wrong?
FWIW I use Tesco easy cook long grain and don't even bother washing it. Comes out fine.
LeadFarmer said:
But the poster said they use 1 part rice to 1.5 parts water, which requires the correct size pan. Imagine putting 1/2 cup of rice and 1.5 cups of water into a large frying pan, the water would be very shallow and would evaporate in minutes.
Just to make sure we’re not coming at this from different ways...I’d always use a saucepan with a lid on. Never a frying pan and unless you’re using a huge stock pot, most saucepans aren’t that much bigger than each other for general cooking?
not sure if different rice varieties need different amounts of water.
For me, basmatic rice, wash and drain. Add two parts boiling water to one part rice. Bring to boil, when water starting to get absorbed, reduce heat to half, cover and simmer for 10 mins. Serve. I sometimes add cumin seeds or butter or butter and saffron when water is boiling. I use about a teaspoon of butter per small cup uncooked rice. Yum.
For me, basmatic rice, wash and drain. Add two parts boiling water to one part rice. Bring to boil, when water starting to get absorbed, reduce heat to half, cover and simmer for 10 mins. Serve. I sometimes add cumin seeds or butter or butter and saffron when water is boiling. I use about a teaspoon of butter per small cup uncooked rice. Yum.
OzzyR1 said:
Agree these are good but would also recommend that curry fans give this book a try:
https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
Thanks for the recommendation. I bought this book last week, then ordered a load of the spices listed in the opening chapters and got cracking on the base gravy and onion paste. 4 hours later I also had the chicken madras on the go, using the still hot gravy and onion paste. https://www.amazon.co.uk/Indian-Restaurant-Curry-H...
No affiliation but would recommend it to anyone who likes cooking curry at home. If you don't take my word for it, then the other reviews might sway you.
Edited by OzzyR1 on Sunday 7th February 02:43
The result was superb. Comfortably the best tasting curry I’ve ever made and I’d say as near as dammit to a decent restaurant curry. Having done the hard miles I’m looking forward to the weekend and whipping up another cracking curry from the frozen portions of gravy. It’ll be 30 mins start to finish this time too.
For me, the book was a revelation. Thoroughly worth the effort.
Spice Taylor kits are ok but ....^^^^^^
This isn’t very technical, but it’s easy and always works for me. I use Tilda basmati.
Get a pan of water on the boil. When it is bubbling, chuck your rice in and stir. When it comes back to the boil start a 12 minute timer. While the rice is cooking, boil a kettle of water. When 12 mins is up, remove from heat and empty the contents through a sieve. Pour the kettle of water over the rice. Put the sieve of rice in the saucepan and cover with the saucepan lid. Leave it for 3 or 4 mins. Remove lid, fork rice through and serve. Always perfect.
Get a pan of water on the boil. When it is bubbling, chuck your rice in and stir. When it comes back to the boil start a 12 minute timer. While the rice is cooking, boil a kettle of water. When 12 mins is up, remove from heat and empty the contents through a sieve. Pour the kettle of water over the rice. Put the sieve of rice in the saucepan and cover with the saucepan lid. Leave it for 3 or 4 mins. Remove lid, fork rice through and serve. Always perfect.
Silverage said:
This isn’t very technical, but it’s easy and always works for me. I use Tilda basmati.
Get a pan of water on the boil. When it is bubbling, chuck your rice in and stir. When it comes back to the boil start a 12 minute timer. While the rice is cooking, boil a kettle of water. When 12 mins is up, remove from heat and empty the contents through a sieve. Pour the kettle of water over the rice. Put the sieve of rice in the saucepan and cover with the saucepan lid. Leave it for 3 or 4 mins. Remove lid, fork rice through and serve. Always perfect.
That's my method too though I boil the cooking water in a kettle then pour it in the saucepan, chuck in rice and stir etc. Get a pan of water on the boil. When it is bubbling, chuck your rice in and stir. When it comes back to the boil start a 12 minute timer. While the rice is cooking, boil a kettle of water. When 12 mins is up, remove from heat and empty the contents through a sieve. Pour the kettle of water over the rice. Put the sieve of rice in the saucepan and cover with the saucepan lid. Leave it for 3 or 4 mins. Remove lid, fork rice through and serve. Always perfect.
I did chicken tonight, added a whole green pepper & half a red onion along with a smallish knob of butter.
Added the pepper & onion once the meat was nearly browned then added the base sauce. Added the butter 2mins from the end.
Would have served 2, especially with naan & basmati rice but I managed somehow!
Why do the spices come in 2 bags, both the same or did I get an extra one?!
Added the pepper & onion once the meat was nearly browned then added the base sauce. Added the butter 2mins from the end.
Would have served 2, especially with naan & basmati rice but I managed somehow!
Why do the spices come in 2 bags, both the same or did I get an extra one?!
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