[Sca-cooks] Cooking Rice

[david friedman]

My system for large amounts of rice goes as follows:

1. Bring the water to a boil.

2. Add the rice, bring the water back to a boil, stirring
occasionally to keep it from sticking at the bottom. This isn't much
of a problem because the rise isn't soft and sticky yet.

3. Cover the pot, remove it from the stove, and let it finish cooking
by its own heat.

This method both prevents sticking and frees up a burner. It does
require that you are making large quantities--five or six gallons,
say.

>jenne at fiedlerfamily.net wrote:
>
>[snip]
>
>>  So, what other 'make-ahead casserole' type dishes
>>  can people think of from medieval recipes? I know
>>  there are pilafs in the Andalusian cookbook, but
>>  I've heard that some people have issues with
>>  re-warmed rice...
>
>I have had great success when cooking large amounts of rice by treating it
>somewhat like pasta.  To do this, use half again as much water as you would
>normally cook the rice in, add your rice, and add a little extra salt, bring
>to a boil.  As the rice cooks, you have this cushion of water that will keep
>your rice from burning or sticking to the bottom of the pot.  Stir your rice
>once in a while.  Check your rice for donness by tasting it.  When it is
>cooked to your liking, drain it in a collander.  I used my standard pasta
>collander, and lost only a few grains of rice down the drain.  If this is a
>major concern, Line you collander with a layer of cheese cloth befor
>draining your rice. When you cook rice this way, it will lose some of the
>flavor and starchiness, so adjust your seasonings accordingly.
>
>Felicia
>
>
>
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--
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/