[Mezla PigDog]

Once you have made this you will never go back to curry with plain rice.

This recipe serves 8-10 and there is loads per person. When I cook it for my family of 3 I halve the ingredients and there are usually leftovers for a whole other family meal.

2 tbsp sunflower oil (or other flavourless cooking oil)
1 large onion finely chopped
2 cloves
3 cardamom pods
1 cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds (you can skip these if you can't find them but they are gorgeous)
500g basmati rice
1L chicken or vegetable stock (it's nicer with chicken, I use Gallo organic stock cubes and make them up to about 3/4 strength as it tastes a bit too much of stock otherwise. If you use cheap stock it will be less good)

Find a deep saucepan with a tight lid. Fry the onion in the oil with the spices. Keep the heat low and fry for about 10mins until the onion is a bit brown - you can't go wrong here, I have under and overcooked this bit and it still tastes fine but is better when they are a bit brown.

Add the dry uncooked rice and stir it about until it is all coated in oil - this is important to get individual grains when it is cooked.

Pour in the hot stock, stir, bring to the boil. Cover with the lid and cook on the lowest heat for 20mins - my gas hob is always too hot for this so I start to cook it about 1hour before I plan to eat, leave it boiling on the lowest setting for 5mins then turn the heat off and leave it on the hob so it stays warm from the heat of the other pans that I am cooking the rest of the meal in.

Here is the really important bit - no matter what, DO NOT stir it. Stirring knocks the starch out of the rice and makes it sticky and gloopy. If you are really curious after 20mins put a fork in it and fluff it up a tiny bit and have a taste. When you are ready to serve it fluff it with a fork and job done. It's nice with flaked almonds on the top if you want to be fancy but it doesn't need it.

When you serve if it is stuck to the bottom of the pan then you cooked it too hot so apply less heat next time. I reheat leftovers in the microwave - cover and blast it as reheated rice can give you food poisoning if you aren't careful. It's not as nice reheated but it's so nice that it is still good.

[Macros]

Genuine question

what is your favoured method for finely chopping onions?

I usually halve it then cut thing rings off and dice them. but when you get near the end its impossible to ring it, is there a better method?

[tehol1769]

Most important thing is have sharp / good knives.... and if you have one of the steel sharpening rods at home helps to do a few swipes per side if the blade every few times you use it... though to be clear that doesn’t sharpen the blade so much as maintain it. Every few months I properly sharpen my knives with a machine and it makes a huge difference.

But cutting onions - depends on what size / shape you want the cut.... for a standard fine dice cut it in half so you have a flat base, make vertical incisions about 80% of the way through (i.e. not cutting it all the way lengthwise), then similar horizontal incisions parallel to the board (this is optional and only makes it finer). The make vertical cuts all the way through perpendicular to the original vertical incisions. Trick is to not cut all the way through on the initial vertical/horizontal incisions so the onion holds together.

But otherwise if you’re just chopping rings and you get near the end, just turn it on its side and it’ll be easier. Generally you want to hold it with the tips of your fingers held back from the blade (blade should be up against your knuckles) and hold it so when you’re cutting, the section you’re cutting isnt higher than your fingers.

Not sure if that attempt at explaining it helps whatsoever hahaha - easy solution is go to youtube and im sure theres something good on knife skills

[tehol1769]

The best three food groups are bread, bread, and bread

[Traveller]

QuickTidal, on 18 July 2019 - 12:33 PM, said:

Traveller, on 17 July 2019 - 09:08 PM, said:

The only rice makers that seem to be any good are the Japanese ones with what's called 'fuzzy logic' which enables them to cook any type of rice well. They're pretty expensive though. I'd use it every day if I could get my hands on one.

Man, my grandmother (who was half Japanese), would spit nails if anyone suggested using a rice cooker. She could cook any consistency of any kind of rice in a saucepan with water. It was completely insane. Her rice was always incredible and perfect.

Haha, I can imagine! But for day to day lunches and bento, rice cookers are hugely popular in japan. And the ones coming out of Japan and Korea are able to do perfect rice of any type.

[Cause]

I have considered a rice cooker. I have seen some outrageously expensive rice cookers though. I have been wanting to get someones real life review before committing. The Japanese have certainly embraced rice cookers though. The machines are designed to cook enough rice for a family of four in the morning and then keep it warm for the whole day so they can take rice for breakfast, lunch and supper.

I tried a recipe for japanese rice once, came out so mushy. I used to hate rice but rice from an Asian restaurant is often good enough to eat plain.

@Mezla thanks Ill check it out.

Everyone thinks Ill die on my own on a diet of McDonald and junk food. I think I can manage some decent cooking but Id like to be better than hotdogs, steaks and scrambled eggs

[Malankazooie]

I think I learned to cook rice when I was 12 or something. And I'm not talking about the instant box shit that's tailored made for dumbshits, but the actual, legit rice that you scoop from a bin at the grocery store. And I learned to cook it in a simple pot (no fancy smancy over priced 'rice cooker', single utility bullshit for idiots).

Rice is such a staple across the world and an integral part of nutrition, how can you not know how to cook it? Make sure you have the correct water to rice ratio, put it on heat for the optimal amount time and you're good to go. No fucking looking either, not even a peek. Let it be, trust your mom's recipe and pretty much a monkey can make it. Oh, and don't forget to scrub the rice in a colander prior to cooking. That will remove build up of dust and crap that naturally occurs from transport to grocery store bin. Scrubbing that shit off will remove the shit that can skew cooking time and quality. Voila, there - how to cook rice by Uncle 'kazooie. You're welcome.

[Cause]

Malankazooie, on 21 July 2019 - 01:42 PM, said:

I think I learned to cook rice when I was 12 or something. And I'm not talking about the instant box shit that's tailored made for dumbshits, but the actual, legit rice that you scoop from a bin at the grocery store. And I learned to cook it in a simple pot (no fancy smancy over priced 'rice cooker', single utility bullshit for idiots).

Rice is such a staple across the world and an integral part of nutrition, how can you not know how to cook it? Make sure you have the correct water to rice ratio, put it on heat for the optimal amount time and you're good to go. No fucking looking either, not even a peek. Let it be, trust your mom's recipe and pretty much a monkey can make it. Oh, and don't forget to scrub the rice in a colander prior to cooking. That will remove build up of dust and crap that naturally occurs from transport to grocery store bin. Scrubbing that shit off will remove the shit that can skew cooking time and quality. Voila, there - how to cook rice by Uncle 'kazooie. You're welcome.

Well I can cook rice I did it. Its nowhere near like the rice I get from a good Japanese restaurant though. Could be the seasoning, the way they cook it, or they are just better than me and I am terrible at it. Here I can only eat ice if its part of something more delicous, like a curry. In japan a plain bowl of rice was a meal. Ome thing i miss is going to the convenience store and getting a tray of rice, 1 min in microwave, add some Furikake (japanse rice seasoning) and that was dinner.

[Malankazooie]

Cause, on 21 July 2019 - 03:26 PM, said:

Malankazooie, on 21 July 2019 - 01:42 PM, said:

I think I learned to cook rice when I was 12 or something. And I'm not talking about the instant box shit that's tailored made for dumbshits, but the actual, legit rice that you scoop from a bin at the grocery store. And I learned to cook it in a simple pot (no fancy smancy over priced 'rice cooker', single utility bullshit for idiots).

Rice is such a staple across the world and an integral part of nutrition, how can you not know how to cook it? Make sure you have the correct water to rice ratio, put it on heat for the optimal amount time and you're good to go. No fucking looking either, not even a peek. Let it be, trust your mom's recipe and pretty much a monkey can make it. Oh, and don't forget to scrub the rice in a colander prior to cooking. That will remove build up of dust and crap that naturally occurs from transport to grocery store bin. Scrubbing that shit off will remove the shit that can skew cooking time and quality. Voila, there - how to cook rice by Uncle 'kazooie. You're welcome.

Well I can cook rice I did it. Its nowhere near like the rice I get from a good Japanese restaurant though. Could be the seasoning, the way they cook it, or they are just better than me and I am terrible at it. Here I can only eat ice if its part of something more delicous, like a curry. In japan a plain bowl of rice was a meal. Ome thing i miss is going to the convenience store and getting a tray of rice, 1 min in microwave, add some Furikake (japanse rice seasoning) and that was dinner.

Here's something my family used to eat when us children were little (if you can believe it) - cooked white rice, brown sugar and a little bit of milk. Didn't have it very often, but when we did it was quite a nummy treat for breakfast.

[Traveller]

Mezla PigDog, on 19 July 2019 - 02:41 PM, said:

Once you have made this you will never go back to curry with plain rice.

This recipe serves 8-10 and there is loads per person. When I cook it for my family of 3 I halve the ingredients and there are usually leftovers for a whole other family meal.

2 tbsp sunflower oil (or other flavourless cooking oil)
1 large onion finely chopped
2 cloves
3 cardamom pods
1 cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds (you can skip these if you can't find them but they are gorgeous)
500g basmati rice
1L chicken or vegetable stock (it's nicer with chicken, I use Gallo organic stock cubes and make them up to about 3/4 strength as it tastes a bit too much of stock otherwise. If you use cheap stock it will be less good)

Find a deep saucepan with a tight lid. Fry the onion in the oil with the spices. Keep the heat low and fry for about 10mins until the onion is a bit brown - you can't go wrong here, I have under and overcooked this bit and it still tastes fine but is better when they are a bit brown.

Add the dry uncooked rice and stir it about until it is all coated in oil - this is important to get individual grains when it is cooked.

Pour in the hot stock, stir, bring to the boil. Cover with the lid and cook on the lowest heat for 20mins - my gas hob is always too hot for this so I start to cook it about 1hour before I plan to eat, leave it boiling on the lowest setting for 5mins then turn the heat off and leave it on the hob so it stays warm from the heat of the other pans that I am cooking the rest of the meal in.

Here is the really important bit - no matter what, DO NOT stir it. Stirring knocks the starch out of the rice and makes it sticky and gloopy. If you are really curious after 20mins put a fork in it and fluff it up a tiny bit and have a taste. When you are ready to serve it fluff it with a fork and job done. It's nice with flaked almonds on the top if you want to be fancy but it doesn't need it.

When you serve if it is stuck to the bottom of the pan then you cooked it too hot so apply less heat next time. I reheat leftovers in the microwave - cover and blast it as reheated rice can give you food poisoning if you aren't careful. It's not as nice reheated but it's so nice that it is still good.

I'm going to try this tomorrow. Although I may leave out the cinnamon, I always find that weird in anything that's not a dessert.

[Mezla PigDog]

It's worth it. I hate cinnamon in savoury too but this doesn't taste of it. Mr PigDog puts it in chilli which is an open sore in our relationship. Put half a stick in at least.

[Traveller]

So it works fine halving the ingredients?
I'll try the cinnamon today, but if mrs T gets even a whiff of it she won't want to know!

This post has been edited by Traveller: 22 July 2019 - 08:46 AM

[Mezla PigDog]

Yes it's fine. So long as you get the rice to stock ratio right you can be pretty slap dash with the rest. I have made it loads when I'm missing random spices and it's all good.

[Malankazooie]

Speaking of a rice like option. Any you guys get into the quinoa craze? (is it still hot?) My brother introduced it to me to quinoa, he's a health nut. I mean, I didn't hate it and even now I'll rotate it in for a side dish option to an over all meal every once in a great while, but it never took hold on me like it did my brother (or others).

[Traveller]

It went pretty well thanks Mez! I'm still eating it cold in the kitchen now, so must be good.

I halved the stock and rice; I think I may have had the heat too high from the boiling stage at the start though as when the water was apparently gone, the bit I tried from the top wasn't quite there so I added a splash of boiling water and replaced the lid for a little while which seemed to work.

I could smell the cinnamon while cooking, but at the end when I removed the cloves, pods and stick (I wanted the kids to try it and any hint of anything like that and it won't happen!) I couldn't really detect it, but it does leave a subtle heat along with the cloves.

And the biggest test - mrs T just came in and tried some; I didn't mention the cinnamon and she didn't notice it, but she did like it!

I just need to try cooking the rice well I think; rice and oil, then leave for longer over a lower heat, as I did end up with some stuck at the end.

This post has been edited by Traveller: 22 July 2019 - 07:41 PM

[Mezla PigDog]

Excellent. I'm jealous, I want to be eating it. The next thing I want to try is a similar recipe but you layer it up with leftover cooked meat and put it in the oven to cook. A whole meal in 1 pot. The only thing stopping me is that we never manage to have leftover meat because we're greedy pigs.

[Traveller]

The dry rice in the oil definitely worked better than all the rinsing and washing I usually do with rice.

[tehol1769]

Malankazooie, on 22 July 2019 - 07:19 PM, said:

Speaking of a rice like option. Any you guys get into the quinoa craze? (is it still hot?) My brother introduced it to me to quinoa, he's a health nut. I mean, I didn't hate it and even now I'll rotate it in for a side dish option to an over all meal every once in a great while, but it never took hold on me like it did my brother (or others).

Eh its definitely more healthy than white rice and i think even brown rice, and i make it every so often, but my issue is theres not as much flavor... it’s just kind of bland. You have to do a lot more to it than white rice which when done right can be just good without any sauce/anything else.

[Traveller]

You can just mix some in with whatever other rice you're having. It goes well with brown rice.

[Traveller]

Just cooked some basmati rice, plain, just using the right amount of water over the right heat.

Used the oil first as that worked last time. Took it carefully, took it off the heat when the water was nearly gone, and let it sit with the lid on. Barely had any left at the bottom this time.

My daughter is currently scoffing it down with peas and salmon mixed through it. I'm pretty much doing the same, with a few added anchovies.

We've been buying quick rice packs or using the old 'chuck the rice in a large quantity of boiling water until its done' method up until now. This is obviously so much better but I've not tried it until now.

Although I wonder, is all that rinsing and draining even necessary if you can do this? I just read somewhere that the only reason to rinse it is to remove all the other dust n stuff that can be present in rice; but when its bought in a packet it's pretty unnecessary.

This post has been edited by Traveller: 25 July 2019 - 12:20 PM