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Rice - How to?


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Old 01-05-2009, 14:27
ardwark
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I want to cook a savoury rice in the oven but have no idea of quantities to use. I need 4 decent size portions. All big eaters.

What long grain rice to stock ratio should I use? How long to cook and at what temperature?

I don't want a sloppy rice, still a firm consistency but rice has absorbed all the stock if that makes sense. Help please
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Old 01-05-2009, 14:53
indianwells
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I've used this recipe a few times now and it's always come out well. I don't brown the rice though, just coat it in the oil quickly before pouring in the stock.

http://www.elise.com/recipes/archive...rice_pilaf.php
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Old 01-05-2009, 14:54
grassmarket
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For basmati rice I would measure it out in tea-cups - 1 and a bit cups of water for 1 cup of rice, allow 1 cup of rice for 2 people, so for a generous portion 3 cups of rice, and around 4 cups of water or diluted stock. Wash and rinse out the rice in cold water beforehand, keep washing and rinsing until all the milky starch is gone and the water turns clear. Make sure there is a firm seal around the pot so that none of the steam escapes.

I don't know about oven timings though - on the hob you get the water well boiling before you put in the rice, then about 10-12 minutes simmering, take off the hob, and let stand for 15-20 minutes before taking the lid off and stirring. Probably the same in the oven provided the pot is well heated through beforehand.
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Old 01-05-2009, 15:32
ardwark
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Thank you both

Have a good weekend
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Old 02-05-2009, 09:21
QwertyGirl1771
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My hubbys tip is when you have coated the Basmati rice in heated butter (not ghee), add hot water and with your index finger, the water should reach up to the middle joint of your finger (about 1 inch). Boil until water has evaporated (about 5 minutes) with lid off. Then turn the heat down low and with pan lid, cover with a clean tea-towel and place on pan and leave for 20 minutes. You will have lovely, grainy rice every time.
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