The what's for dinner thread

[Angua]

Originally Posted by greencreeper

Do you have the Polyfiller problem too? Start with grains of rice and it comes out in slices - all sticky and mushy? Can never get it right - try as I might.

I have given up trying to get "exactly" the right amount of water so it's all absorbed but not polyfiller. So my tip for plain boiled rice is wash the rice well then use more water than instructions say and simmer for the correct length of time. Then drain and pour boiling water over drained rice through a sive, shake out excess water and serve.

[paulyoung666]

Originally Posted by Angua

I have given up trying to get "exactly" the right amount of water so it's all absorbed but not polyfiller. So my tip for plain boiled rice is wash the rice well then use more water than instructions say and simmer for the correct length of time. Then drain and pour boiling water over drained rice through a sive, shake out excess water and serve.

same here

[Raistlin]

Next time, try the recipe for steamed rice that I posted above.

Just serve straight away if you want to eat it plain.

[greencreeper]

Ta for the rice cooking tips. CF has it's own chef

Anyone tried red rice? You can boil it for 2 hrs and it's still like iron filings.

[danielf]

Originally Posted by Raistlin

Next time, try the recipe for steamed rice that I posted above.

Just serve straight away if you want to eat it plain.

A fail-safe method for cooking rice:

Cook the rice as you normally would (use about two/three measures of water for one measure of rice). When the water has evaporated/been absorbed, take the pan from the stove, and wrap the pan in a large towel (with the lid on). Leave to stand for about 20 minutes, and hey presto: Fluffy rice that doesn't stick.

[Raistlin]

Originally Posted by greencreeper

Ta for the rice cooking tips. CF has it's own chef

Perhaps I could have my own weekly slot?

"Raistlin's Recipes - Cooking with confidence"

Originally Posted by danielf

A fail-safe method for cooking rice:

Cook the rice as you normally would (use about two/three measures of water for one measure of rice). When the water has evaporated/been absorbed, take the pan from the stove, and wrap the pan in a large towel (with the lid on). Leave to stand for about 20 minutes, and hey presto: Fluffy rice that doesn't stick.

Another way is to rinse the rice thouroughly under a cold tap before boiling it to get the excess starch off it.

Works for me...

[danielf]

Originally Posted by Tuftus

Another way is to rinse the rice thouroughly under a cold tap before boiling it to get the excess starch off it.

Works for me...

Not if you use pandan rice (thai fragrant rice), which shouldn't be washed

[punky]

I am going to do myself a nice lemon & pepper chicken tonight. Might even give Raist's rice a try. Failing that, roast potatoes and yorkshire pudding.

Originally Posted by danielf

Not if you use pandan rice (thai fragrant rice), which shouldn't be washed

There is always an exception to the rule...

I guess you learn something new every day

[bopdude]

Just cooking a couple of nice big rump steaks with all the trimmings

[greencreeper]

Who'd have thought it - the place is knee-deep in new men

[Chimaera]

Ok - here's a New Woman for you!
Mushroom Stroganoff followed by Summer Fruit Crumble!

[greencreeper]

Originally Posted by Chimaera

Ok - here's a New Woman for you!

You haven't quite grasped it, have you Chimy? A New Woman would never be seen in the kitchen - that's the New Man's domain now. You're meant to be outside mowing the lawn or tinkering with the car.




...I'm doing a tub of fresh carbonara sauce over pasta.

[Raistlin]

In complete contrast to my culinary escapades of the weekend I'm having a microwave (read crappy, tasteless, and plasticy) meal for one tonight.

I've had a crappy day at work and I can't be bothered to cook