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Take-out fried rice or sticky rice (jasmine?) - Page 2 — Brooklynian

Take-out fried rice or sticky rice (jasmine?)

2

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  • booklaw
    booklaw
    If those of us who know not how to make paella instead buy the lobsters, clams, etc. may we come??
  • whatchuwant
    whatchuwant
    You've been talking about that tres leches for too long! I want some! :bounce:

    My African friend had a few of us over for dinner last weekend and I walked past the stove and see the white rice, uncovered, boiling, and her occasionally walk up to it and stir it! Came out good, too!

    I feel like a chemist every time I make rice- seriously, you should see the utter stress I go under and concentration needed when I make it. I've been making jasmine rice lately though, and that seems to cook a bit easier then your Carolina type, IMO.
  • alafairnadia
    alafairnadia
    booklaw wrote: If those of us who know not how to make paella instead buy the lobsters, clams, etc. may we come??
    yes. you can contribute to the valenciana. don't forget some cava. :wink:
  • alafairnadia
    alafairnadia
    Brooklyn Baby Daddy wrote: I love rice. Here is how I make brown rice.

    One cup rice=two cups liquid. I use one cup chicken stock and one cup water.

    Put the liquids in a pot. Bring to a boil. Put in the rice. Lower the flame to just above a simmer. Cover. Come back in 40 minutes. Bingo, perfect every time.
    I also like to first add the rice to sizzling olive oil. fry it up a bit. then add liquid. it makes a lot of noise and creates a lot of crazy air stuff (as in, uh oh smoke alarm) but dear god does it lock in the flavor of your rice and, well, make it taste better because now there's olive oil AND salt in it. a pat of butter at about the 30 minute mark is sometimes the only interference I give. that's when I'm feeling especially like dying of heart failure.
  • katbka
    katbka
    I use my cheap $20 3-cup rice cooker almost daily. I make rice, rice with vegetables, buckwheat, any other types of grains - so simple! Put grains, poor water, and turn on, it turns off automatically.
  • carnivore
    carnivore
    This.
    katbka wrote: I use my cheap $20 3-cup rice cooker almost daily. I make rice, rice with vegetables, buckwheat, any other types of grains - so simple! Put grains, poor water, and turn on, it turns off automatically.
  • alafairnadia
    alafairnadia
    Carnivore wrote: This.

    [quote=katbka]I use my cheap $20 3-cup rice cooker almost daily. I make rice, rice with vegetables, buckwheat, any other types of grains - so simple! Put grains, poor water, and turn on, it turns off automatically.
    like others I don't really want a rice cooker b/c of space issues (shit, I don't have a microwave anymore, either - my kitchen is toy-sized) though I do want the awesome one with the congee and reheat settings. it is possible for someone to make rice stovetop quite easily on a daily basis. and I also love baking it -- a cornish hen on a bed of 1 cup of rice and 3 cups of chicken stock plus salt and pepper = fucking delicious.
  • katbka
    katbka
    all this talk makes me hungry :) Now I really want some paella!
  • arches
    arches
    alafairnadia wrote: like others I don't really want a rice cooker b/c of space issues (shit, I don't have a microwave anymore, either - my kitchen is toy-sized) though I do want the awesome one with the congee and reheat settings. it is possible for someone to make rice stovetop quite easily on a daily basis.
    The best thing abt the fancier rice cookers is that you can keep rice warm for a couple days at time. Once you have a bowl of warm rice, you're halfway to a meal (especially when you happen to live with a culinarily-inclined Korean girlfriend).

    At least once a week, our urge to eat out is supressed by an affirmative answer to "is there rice?" I'm sure our rice cooker has paid for itself many times over in that regard.

    I'd be down for a paella party...seems like a lot of interest - maybe we could jury-rig something and do paella in the park some weekend?? That could be fun.
  • sweet tea
    sweet tea
    one of the little pleasures of no longer living with my parents is no longer having leftover rice and pasta be major food groups. not that we never have leftover rice, but mostly we make an amount we're pretty likely to eat in one sitting and make more the next day.

    the well-meaning relatives who gave us the rice cooker thought it would be nicer for us to make a huge batch once a week, but that's just not how i roll.
  • arches
    arches
    sweet tea wrote: one of the little pleasures of no longer living with my parents is no longer having leftover rice and pasta be major food groups. not that we never have leftover rice, but mostly we make an amount we're pretty likely to eat in one sitting and make more the next day.

    the well-meaning relatives who gave us the rice cooker thought it would be nicer for us to make a huge batch once a week, but that's just not how i roll.
    Think it depends on the kind of rice, and what you do with it. We mostly cook short grain white rice (or sometime a mix of short grain white/brown) - pretty similar to sushi rice. It tastes almost exactly the same on day one as it does on day three. I think long grain rice is more prone to getting dried out and yucky - especially if you put in the refrigerator before reusing it.
  • MOD
    MOD
    sweet tea wrote: one of the little pleasures of no longer living with my parents is no longer having leftover rice and pasta be major food groups. not that we never have leftover rice, but mostly we make an amount we're pretty likely to eat in one sitting and make more the next day.

    the well-meaning relatives who gave us the rice cooker thought it would be nicer for us to make a huge batch once a week, but that's just not how i roll.

    [-( I'll pretend I never heard that.
    I learned to cook for a family of 5-7. Now that it's just a 2 party affair I still cook for at least 4!! No wonder :roll: ay! If only my mom didn't raise me to eat EVERYTHING off my plate and not waste food. It's a serious issue for me :shock: :(
  • carnivore
    carnivore
    I like making extra rice because I like having leftovers to make fried rice with.
  • MOD
    MOD
    you dirty whore







    :P
  • arlette
    arlette
    Jasmine rice is easy. Rinse 1 cup rice in cold water several times till water looks clear to get rid of the starch.Place 1 cup rice in pot with 1 1/2 to 2 cups of cold water, 1 teaspoon of salt, 1 tablespoon of olive oil on medium fire till it boils up. When it starts to boil,cover and lower fire so it simmers.Dont stir after it starts to boil up. Rice will steam and cook down. If not soft enough then add a little water to steam some more.

    uncle bens converted long grain rice or carolina long grain rice. bring 2 cups of water , salt to taste, 2 tablespoons oilive oil,1 chopped onion or onion powder, 1 teaspoon thyme to boil. rinse 1 cup of rice in cold water to get rid of starch so rice wont stick or get mushy.drain rice and add to boiling water.lower to medium heat for 10 minutes then lower to simmer.
  • new2hood
    new2hood
    OK, but who knows where I can find fried rice w/chinese sausage in it?? It's the best!
  • carnivore
    carnivore
    new2hood wrote: OK, but who knows where I can find fried rice w/chinese sausage in it?? It's the best!
    My house. :wink:

    You can get the Chinese sausage in Chinatown and keep it in your fridge. It keeps practically forever. Then whenever you have leftover rice...
  • siren
    siren

    Subject: Recommend El Gran Castillo de Jagua!

    El Viejo Yayo has good rice.

    Or if you go up to Flatbush/Carleton/7th Ave (opposite American Apparel), El Gran Castillo de Jagua is AMAZING!! I can't recommend it enough. Dominican home food. Clientele of all races. You can get amazing arroz con pollo as a main dish. Or a choice of yellow or regular rice with any dish. Or alone.

    Its like an old fashioned soda counter, complete w cakes under glass. And their rotisserie chicken is to die for. And the best homemade lemonade ever. Now I'm hungry!
    http://brooklyn.citysearch.com/profile/11349922/brooklyn_ny/el_gran_castillo_de_jagua.html

    Siren
    ---------------------
    CHECK OUT MY APT SALE: great Ikea/Pier 1 furniture:
    http://newyork.gumtree.com/newyork/92/24884292.html
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  • enciem
    enciem
    Who wants to explain to Siren about the meat wind? :-)
  • MOD
    MOD
    She'll figure it out, give her time.....
  • meganlibrarian
    meganlibrarian
    Meat Vent! Mmmmmm! :)

    Killer mufungo. And roast pork. And plantains. And... and... and...

    Their breakfast sandwiches are frikkin' amazing, too.
  • em26
    em26
    Umm....Mamacita.....YOU CAN'T COOK RICE??!! :wtf:


    That's IT! I wipe my hands of you.




    Pack your shit and get the fuck outta my box. You go back to Papi!!
  • MOD
    MOD
    But... but..... :? ...I can make a mean pot of beans :(
  • em26
    em26
    ...................OUT!!!!

    Don't make this harder than it has to be.You know I'm gonna miss how you did what you did when you do what you do. You know that. :-({|=



    image
  • siren
    siren
    What the heck is meat wind? And why does it seem its something you assume everyone on this forum knows about except me?

    "She'll figure it out, give her time" ?

    Sounds like the kind of thing tourists to developing nations say, code for "our stomachs can't handle those people's food."

    Hm... I've been eating arroz con pollo and all that stuff for decades. Nothing to figure out for me. ;)

    Maybe someone just needs more good quality Dominican food in them. Yum yum!!

    ---------------------
    CHECK OUT MY APT SALE: great Ikea/Pier 1 furniture:
    http://newyork.gumtree.com/newyork/92/24884292.html
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  • carnivore
    carnivore
    Alright siren, I'll put you out of your misery.
    It's from this epic thread from a few years ago:
    http://brooklynian.com/forums/viewtopic.php?t=513

    And the continuation:
    http://www.brooklynian.com/forums/viewtopic.php?t=724&postdays=0&postorder=asc&start=0
  • lilbangladesh
    lilbangladesh
    How to make perfect brown rice. I dunno how to make white rice by this method. I would imagine the cooking time to be less, but I never tried.

    Use SHORT-GRAIN brown rice. Rinse 4 cups of brown rice and put it in a pressure cooker. (Pressure cooker is your friend.) Put in 5 1/3 cups water. Add four small pinches of sea salt. Close the pressure cooker and turn the heat to high until the pressure comes up. Once pressure comes up, lower the temperature to medium-low and cook for 50 minutes. When done, remove from heat, but leave the lid on until the pressure comes down, about five minutes. Remove lid and let stand for five minutes. Voila! Perfect rice!

    This recipe can be varied with the addition of legumes or other grains. There is a variation with the addition of chickpeas (presoaked) and hard wheat that is particularly tasty.

    And I know this is a huge buttload of rice, but there is lots you can do with leftover rice, such as put it in soups, or my particular favorite, I make porridge out of it for breakfast. You can also, if the rice is fairly freshly made, make balls of it and roll it in toasted sesame seeds for a quick wholesome snack.
  • carnivore
    carnivore
    lilbangladesh wrote: Use SHORT-GRAIN brown rice. Rinse 4 cups of brown rice and put it in a pressure cooker. (Pressure cooker is your friend.) Put in 5 1/3 cups water. Add four small pinches of sea salt. Close the pressure cooker and turn the heat to high until the pressure comes up. Once pressure comes up, lower the temperature to medium-low and cook for 50 minutes. When done, remove from heat, but leave the lid on until the pressure comes down, about five minutes. Remove lid and let stand for five minutes. Voila! Perfect rice!

    This recipe can be varied with the addition of legumes or other grains. There is a variation with the addition of chickpeas (presoaked) and hard wheat that is particularly tasty.
    I think the above recipe might be superior if crumbled bacon were added instead of chickpeas or hard wheat.
  • arches
    arches
    Carnivore wrote: I think the above recipe might be superior if crumbled bacon were added instead of chickpeas or hard wheat.
    Mmmm, soggy bacon.
  • carnivore
    carnivore
    arches wrote: [quote=Carnivore]I think the above recipe might be superior if crumbled bacon were added instead of chickpeas or hard wheat.
    Mmmm, soggy bacon.
    No, more like mmmmm....... rice that tastes like bacon. Also, if you fried it up crispy before adding it, it would still have a "bite" to it after cooking, although it would definitely be tender.
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