[Sca-cooks] kitchen tips
selene at earthlink.net
Wed Aug 20 10:22:31 PDT 2008
I was going to argue against Minute Rice too but Lord Dragon beat me to it.
"Is there something odd about the Minute Rice that I just don't
taste?" Yeah, it has not GOT a taste. And the texture of actual rice
has been completely lost in the refining, cooking, drying and
re-constituting of it all. The savings in time is just not worth while
for a "Feast", is it? We really do want to try to make these Feasts
more special than a meal at home, so we take a little extra time and
On the other hand... if someone has donated a case of the stuff, you can
figure out a way to use it, well disguised. I used up two cases of
Rice-A-Roni [The San Francisco Treat] that my lord and I won from game
shows as a base pilaf for a baronial luncheon.
> I have rarely used minute rice myself... but I don't taste anything in it
> that I would claim vile, just bland. Then again I have a very hard time
> tasting saffron. It did come in handy for camp cooking for 20+ people when
> I had no oven and only a coleman stove. I wanted to avoid scorching the
> rice on the stove even at the lowest flame I could get. I certainly don't
> like the tasted of burnt rice.
> At home I use Jasmine rice because I prefer its taste. Then again I can let
> is set on the stove over the lowest flame without an issue either when
> cooking for 1-4 people. I never tried or heard about cooking it in the oven
> before. I thought it to be a reasonable option.
> Is there something odd about the Minute Rice that I just don't taste?
> On Wed, 20 Aug 2008 09:48:44 -0700, wrote:
>> euriol did speak thusly:
>>> Not an answer to this question, but another alternative is using Minute
>> ---------------- End original message. ---------------------
>> No, no, no, no, no!
>> Please don't.
>> That stuff is vile.
>> And honestly, making rice is neither difficult nor particularly time
>> As for preparing it in the oven, it's pretty simple, put it in a pot
>> with an appropriate amount of water and salt (if using salt), cover
>> it and let it steam undisturbed for about 30 minutes, take it out,
>> set it aside and leave the lid on for another 15 minutes or so.
>> Since every type of rice is different on how much water it will
>> absorb, I can't give you quantities, you will have to determine that
>> for yourself starting with the recommendations on the package
>> instructions. Remember that you will also generally need less water
>> per unit of rice when cooking larger quantities of rice.
>> Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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