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Text 30751, 49 rader
Skriven 2009-11-05 22:22:55 av Nancy Backus (1:261/1381.0)
  Kommentar till text 30717 av Ruth Haffly (1:396/45.28)
Ärende: Re: Measuring
=====================
-=> Quoting Ruth Haffly to Nancy Backus on 28 Oct 09  16:22:34 <=-

 RH> I use rice with a lot of things so prefer to cook it separately.
 RH> Sometimes I'll cook it in poultry or beef stock for flavor tho.  BTW,
 RH> I've used nothing but brown rice for 34 years.

I think it's only been 30 years for me... but it may be as much as
34/5...  I grew up making white rice, boiling in way more than enough
(salted) water, and draining it when the requisite 20 minutes was up. 
When I got on my own, I started making rice in water, bouillon and
butter, absorbing all the liquid.  Somewhere in there, I switched to
brown rice exclusively... [slight break while I went and checked with
Richard] ... apparently it was BEFORE we got married, not after... so
make that over 36 years or so...  (G)

 RH> The rice cooker does a nice job of cooking it without sticking or
 RH> burning.  The first cooker I had didn't do that great a job in that
 RH> respect but it got me hooked on using a rice cooker vs stove top.  I
 RH> used the first one (a pass along from our younger daughter) about 3
 RH> years.  The first year we were in HI, the PX had a small appliances
 RH> sale near Christmas so I picked up the new cooker (which means it's
 RH> about 8 years old now).  Next one I get will have a retractable cord.

Some day maybe I'll get a rice cooker... I always meant to try out my
son's when he was staying with us when he moved back here... but never
did, and now he's taken it back with him again.  I understand that for
the cooker he had to use the slightly more liquid with his brown rice
that you mentioned...  :)  Other than having to pay attention near the
end of the cooking time, though, cooking on the stove isn't any bother.

 NB>> Usually any leftover rice (and chicken) is made into something else,
 NB>> like a casserole with cheese, or, adding as much liquid again as I
 NB>> started with or so, to make a form of congee.

 RH> We use it for various things.  Today for lunch Steve mixed about a cup
 RH> of mixed basmati and regular brown rice with half a can of maple
 RH> flavored beans.  I had the bit of rice in the fridge waiting to be
 RH> used up in something; he wanted something to go with the beans.

Makes sense.  :)   As I was telling someone else, actually I am usually
making more than enough on purpose, in order to make the casserole, or,
more often to have for making congee, which I particularly like to have.
I don't often have just rice hanging around waiting for a use... :)

ttyl       neb

... When did my wild oats turn to shredded wheat? :-(
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