#How To Cook Basmati Rice in The Rice Cooker

[kitchenkosmos]

How To Cook Basmati Rice in The Rice Cooker?

How to Cook Basmati Rice in the Rice Cooker: A Step-by-Step Guide

Basmati rice is a fragrant, long-grain rice that is commonly used in various cuisines, especially in Indian and Middle Eastern dishes. It is known for its delicate flavor, fluffy texture, and distinct aroma. Cooking basmati rice in a rice cooker is a convenient and foolproof method that ensures perfectly cooked rice every time. In this article, we will guide you through the step-by-step process of cooking basmati rice in a rice cooker, allowing you to enjoy this versatile grain with minimal effort.

Introduction

Cooking basmati rice in a rice cooker simplifies the process and ensures consistent results. It eliminates the need for constant monitoring and allows you to focus on other aspects of your meal preparation. With the right techniques and a quality rice cooker, you can achieve perfectly cooked, fluffy basmati rice with ease.

Choosing the Right Basmati Rice

Selecting high-quality basmati rice is crucial for achieving delicious results. Look for aged basmati rice, as it tends to have better flavor and texture. Read the packaging to ensure that you are purchasing genuine basmati rice.

Rice-to-Water Ratio

To cook basmati rice in a rice cooker, it’s essential to maintain the correct rice-to-water ratio. A general guideline is to use 1.5 cups of water for every cup of rice. However, you may need to adjust the ratio based on your rice cooker’s instructions and personal preference.

Preparing the Rice

Before cooking the rice, it’s important to prepare it properly. Follow these steps to ensure the best results:

Washing the Rice

Thoroughly rinse the basmati rice under cold water until the water runs clear. This step removes excess starch and helps prevent the rice from becoming sticky.

Soaking the Rice

Soaking the rice for 30 minutes to 1 hour before cooking can enhance its texture and reduce cooking time. This step is optional but recommended for fluffier rice.

Adding Water

After washing and soaking the rice, drain any excess water. Measure the desired amount of rice and add it to the rice cooker’s inner pot. Add the corresponding amount of water based on the rice-to-water ratio you determined.

Cooking Process

Place the inner pot into the rice cooker and secure the lid. Turn on the rice cooker and select the appropriate setting for basmati rice. Allow the rice cooker to work its magic and let it complete the cooking process.

Letting the Rice Rest

Once the rice cooker indicates that the rice is done, resist the temptation to open the lid immediately. Let the rice rest for about 10 minutes. This allows the steam to distribute evenly and results in a fluffier texture.

Fluffing the Rice

After the resting period, open the rice cooker’s lid and use a fork or a rice paddle to gently fluff the rice. This separates the grains and prevents clumping. Take care not to press down too hard, as this may make the rice mushy.

Serving Suggestions

Basmati rice pairs well with a wide range of dishes. It can be served as a side dish to curries, stir-fries, or grilled meats. Additionally, you can incorporate the rice into salads or use it as a base for pilafs and biryanis. The fragrant aroma and fluffy texture of basmati rice add a delightful touch to any meal.

Storing Leftover Rice

If you have leftovers, allow the rice to cool completely before transferring it to an airtight container. Refrigerate the rice promptly to prevent bacterial growth. When reheating, sprinkle a little water over the rice and gently fluff it with a fork before microwaving or using a stovetop method.

Troubleshooting Tips

If the rice turns out too dry: Increase the water-to-rice ratio slightly in your next batch.

If the rice turns out too sticky: Rinse the rice more thoroughly before cooking and reduce the soaking time.

If the rice is undercooked: Add a small amount of hot water to the rice cooker and cook for an additional few minutes.

Conclusion

Cooking basmati rice in a rice cooker is a convenient and foolproof method that yields perfectly cooked, fluffy rice. By following the steps outlined in this article, you can enjoy the delicate flavor and aroma of basmati rice without any hassle. Experiment with various serving suggestions and embrace the versatility of this wonderful grain.

Frequently Asked Questions

1. How do I choose the best basmati rice?

When selecting basmati rice, look for aged rice with a pleasant aroma. Check for reputable brands and read customer reviews for guidance.

2. Can I use a different type of rice in a rice cooker?

Yes, rice cookers can be used for different types of rice, but the water-to-rice ratio and cooking times may vary.

3. Can I add vegetables or meat to the rice cooker?

Yes, you can add vegetables or meat to the rice cooker, but ensure that they are cut into small, uniform pieces and that they cook well within the rice cooker’s cooking time.

4. How long can I keep cooked basmati rice at room temperature?

To prevent the growth of bacteria, it’s recommended to consume cooked basmati rice within 2 hours. After that, refrigerate or freeze it.

5. How can I make the rice cooker cleaning process easier?

To make cleaning the rice cooker easier, soak the inner pot in warm, soapy water for a few minutes before cleaning. Use a soft sponge or cloth to remove any residue, and avoid using abrasive materials that could scratch the non-stick surface.

6. Can I add salt to the rice cooker when cooking basmati rice?

Yes, you can add salt to enhance the flavor of the rice. It is recommended to add salt to the water before starting the cooking process.

7. How do I prevent the rice from sticking to the bottom of the rice cooker?

To prevent the rice from sticking to the bottom, make sure to rinse the rice thoroughly before cooking. Additionally, avoid stirring the rice during the cooking process, as this can cause it to become sticky.

8. Can I use a rice cooker to make flavored or seasoned basmati rice?

Yes, you can add various seasonings, such as spices, herbs, or broth, to the rice cooker along with the rice and water. This allows you to infuse the rice with delicious flavors as it cooks.

8. What should I do if the rice cooker automatically switches to “keep warm” mode before the rice is fully cooked?

If the rice cooker switches to “keep warm” mode prematurely, it may indicate that the rice needs more time to cook. Simply switch the rice cooker back to the cooking mode and allow it to continue cooking until the rice is fully done.

10. Can I cook other grains, such as quinoa or couscous, in a rice cooker designed for basmati rice?

Yes, many rice cookers have settings that can accommodate other grains as well. However, it’s important to follow the specific cooking instructions for each grain and adjust the water-to-grain ratio accordingly.

You may like to know more about:

How to Make Delicious Spanish Rice in a Rice Cooker?

Dash Mini Rice Cooker Recipes

How to Make Rice in Aroma Rice Cooker?

We have ideas about different types of Kitchens related to our rights. You can check our social media for more posts in the future.

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[samathanamkitchen]

Bachelor's Biryani

I'm glad to say this because biryani is our Indian culture and traditional food follows from those periods. This is our proud moment because we spread our cuisine to the world over . which means everybody likes biryani to enjoy it with their family. so we will discuss how to make bachelor chicken biryani or biryani recipe.

Shall we start slogan of biryani:

“Biryani is not just food; it's an emotion.”

This biryani is especially made for bachelor. Even family people also do this at your home. MUST TRY ONE DON'T MISS IT.

QUANTITY :- 4 TO 5 PERSON

COOKING TIME :- 25 TO 30 MINS

PREPARATION:- 10MINS

INGREDIENTS & QUANTITY :-

Basmati Rice - 500 grams

Chicken - 500 grams

Oil - 150ml

Onion - ( 2 Medium size )

Tomato - ( 4 Medium size )

Lemon - 1/2 (Not shown in video)

Cinnamon - 2

Cardamom - 2

Bay leaf -2 To 3 (OR) As required

Clove - 2

Mint Leaves - As required

Ginger & Garlic paste -50 grams

Red Chilli powder - 2 tsp

Gram masala - 2tsp

Aachi Kolambu masala-3tsp

Curd - 100ml

Green Chilli - 4(medium size)

Water - 1000ml

COOKING PROCESS:-

STEP-1 :

TAKE ALL THE INGREDIENTS BEFORE START YOUR COOKING

STEP-2:

TAKE THE COOKER AND PLACE IT ON THE STOVE FOR 2 MINS AFTER IT GETS HEATED ADD THE REFINED OIL (150 TO 200ML) AS YOUR REQUIRED .

OIL GETS HEATED ADD THE MASALA LIKE(CINNAMON, CARDOMAN, ELACHI, BAYLEAF ,FENNEL ETC..)

STEP-3:

SAUTE IT WELL FOR A FEW MINUTES. ADD THE CHILLI (5 NO) IN MEDIUM SIZE AND SAUTE IT WELL HERE ADD SOME AMOUNT OF ONION (2 OR 3 ONIONS)AND SAUTE IT WELL UNTIL THE ONION COLOR TURNS NAVY PINK. AFTER THIS ADD THE GINGER & GARLIC PASTE(50 TO 60 ML).

STEP-4:

SAUTE IT WELL UNTIL THE RAW SMELL WENT OUT. IN THIS STAGE ADD A FEW AMOUNTS OF MINT LEAF AND 3 OR 4 TOMATOES (FRUITY STAGE) BECAUSE THEY GIVE A TASTE AND FLAVOR AS GOOD AS BIRYANI. SAUTE IT WELL WITH THE GRAVY FOR A FEW MINUTES UNTIL TOMATOES GET MIXED WITH THE GRAVY HERE IS THE STAGE IS GOOD TO ADD THE CURD(100 TO 200 ML ) SAUTE IT WELL WITH GRAVY.

STEP-5:

HERE ADD THE 500 GRAMS OF CHICKEN AND MIX IT WELL FOR 5 MINUTES AND THE MASALA SUCH AS

RED CHILLI POWDER :- 2 TO 3 TSP

GRAM MASALA POWDER :- 2 TSP

AACHI KOLAMBU MASALA :- 4 TSP

SALT :- AS REQUIRED

LEMON :- 3TSP

NOTE:- CHECK THE MASALA RATIO IS CORRECT FOR YOUR COOKING PROCESS

STEP-6:

SAUTE IT WELL WITH THE ADDED MASALA FINALLY ADD WATER (200ML) AND LEAVE FOR A FEW MINUTES NOW IT IS THE CORRECT TIME TO MEASURE THE RATIO OF MASALA CORRECTION. IF IT IS CORRECT MEANS FINALLY ADD THE (450 TO 500 GRAMS OF RICE) HERE ADD THE WATER REMAINING 800 ML OF WATER DOUBLE THE RATIO OF THE RICE QUANTITY

STEP-7:

FINALLY, CLOSE THE COOKER (LOCK THE GAS CUT )AND LEAVE 30 TO 40 MINUTES LOW FLAME. AFTER 45 MINUTES .

*******************IT WILL READY TO SERVE***********************

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WATCH OUR VIDEO

சமையல் செயல்முறை:

உங்கள் சமையலைத் தொடங்கும் முன் அனைத்துப் பொருட்களையும் எடுத்துக் கொள்ளுங்கள்.

குக்கரை எடுத்து 2 நிமிடங்களுக்கு அடுப்பில் வைக்கவும், அது சூடாக்கப்பட்ட பிறகு, உங்களுக்குத் தேவையான சுத்திகரிக்கப்பட்ட எண்ணெயைச் (150 முதல் 200 மில்லி வரை) ���ேர்க்கவும்.எண்ணெய் சூடாக்கப்பட்ட பிறகு மசாலாவைச் சேர்க்கவும் (இலவங்கப்பட்ட, எலச்சி, பேய்லீஃப், பெருஞ்சீரகம் போன்றவை..).

சில நிமிடங்களுக்கு நன்றாக வதக்கவும். மிளகாயை (5 எண்கள்) நடுத்தர அளவில் சேர்த்து நன்றாக வதக்கவும். இங்கு சிறிது வெங்காயம் (2 அல்லது 3 வெங்காயம்) சேர்த்து, வெங்காய நிறம் நேவி டின்க் மாறும் வரை நன்றாக வதக்கவும். இதற்குப் பிறகு இஞ்சி மற்றும் பூண்டு விழுது (50 முதல் 60 மில்லி) சேர்க்கவும்.

பச்சை வாசனை போகும் வரை நன்றாக வதக்கவும். இந்த கட்டத்தில், சில அளவு புதினா இலை மற்றும் 3 அல்லது 4 தக்காளி (பழ நிலை) சேர்க்கவும், ஏனெனில் அவை பிரியாணியைப் போலவே சுவையையும் சுவையையும் தருகின்றன. தக்காளி கிரேவியுடன் கலக்கும் வரை சில நிமிடங்களுக்கு கிரேவியுடன் நன்றாக வதக்கவும், இதோ தயிரை (100 முதல் 200 மிலி வரை) சேர்ப்பது நல்லது.

இங்கே 500 கிராம் கோழியைச் சேர்த்து 5 நிமிடம் மற்றும் மசாலா போன்றவற்றை நன்கு கலக்கவும்.

சிவப்பு மிளகாய் தூள்: - 2 முதல் 3 டீஸ்பூன்

கிராம் மசாலா தூள் :- 2 டீஸ்பூன்

ஆச்சி கொலம்பு மசாலா :- 4 டி.எஸ்.பி

உப்பு :- தேவையான அளவு

எலுமிச்சை :- 3டி.எஸ்.பி

மசாலாவுடன் சேர்த்து நன்றாக வதக்கி இறுதியாக தண்ணீர் (200ML) சேர்த்து சில நிமிடங்கள் விடவும், இப்போது மசாலா திருத்த விகிதத்தை அளவிட இதுவே சரியான நேரம். இது சரியாக இருந்தால், இறுதியாக (450 முதல் 500 கிராம் அரிசி) சேர்க்கவும், மீதமுள்ள தண்ணீரை 800 மில்லி தண்ணீரை சேர்க்கவும்.

குறிப்பு:- உங்கள் சமையல் ச��யல்முறைக்கு மசாலா விகிதம் சரியானதா என சரிபார்க்கவும்

இறுதியாக, குக்கரை மூடி (LOCK GAS CUT) மற்றும் 30 முதல் 40 நிமிடங்கள் குறைந்த தீயில் விடவும். 45 நிமிடங்களுக்குப் பிறகு.

***********இது சேவை செய்ய தயாராக இருக்கும்***********

DESCRIPTION:-

Simple Chicken Biryani with Biryani masala| கோழி பிரியாணி | Cooker Dum Biryani | Spice Eats Chicken Biryani | Chicken Biryani Recipe | Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors. சிக்கன் பிரியாணி குக்கரில் குழையாமல் 😋 எப்படி செய்வது | CHICKEN BIRIYANI RECIPE IN PRESSURE COOKER

#chicken #chickenbiryani #bachelorchickenbiryani #briyani #dumbiryani #recipe

Thank you for visiting my blog

The blog was written by JEGANATHAN A (SAMATHANAM KITCHEN)

[shitposthalf]

Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.

I'll show you the version I make first, then put explanations and variations under the cut.

Serves 1-2, depending on portion size

Ingredients:

-1/2 Cup Jasmine Rice -About 1 cup vegetable stock (I used homemade) -Approx 1 tablespoon soy sauce -Approx 2 teaspoons mirin seasoning -1 diced carrot (about a 1/2 cup) -Diced celery (about a 1/2 cup) -Frozen Peas (about a 1/2 cup) -Frozen Corn (about a 1/2 cup) -Diced bacon (add to hearts desire) -Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are) -Minced garlic (use to hearts desire, I used jarred)

Method:

Put 1/2 cup rice in rice cooker, rinse or not idc

Add in rest of ingredients. I like to add the liquids first then the dry ingredients

Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.

Enjoy. Explanation and variations under the cut.

Explanations/FAQ/Variations I guess?

Q. Why use so much stock? A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.

Q. What can I use instead of these vegetables? A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.

This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.

As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?

Q. Its too salty? Why!? A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)

Q. What other meats/proteins can I use? A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.

If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!

Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.

Q. Do I have to use vegetable stock? A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.

Q. Do I have to use soy sauce + mirin? A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.

Q. Do I have to use jasmine rice? A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.

Q. Why share this recipe? A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)

[scully1998]

serious post about cooking rice

i have been dealing with this problem for years and think it's time i break my silence... i know how to cook rice, okay? when i am at my parents' house, i can make a perfect pot of rice with almost zero effort. we never had a rice cooker. i can do basmati or jasmine. i learned how at a young age and it's just... not an issue. perfect, fluffy rice every time. i used to do it three times a week.

the first time i lived elsewhere i became suddenly incapable of cooking rice!! it came out a gloopy, crunchy mess every time. even the more edible batches were far from ideal. for years i resigned myself to subpar rice. then i moved back home and once again it was literally fine and easy. i recently moved out... today i tried cooking a pot of rice... and it SUCKS!! i am just tossing the whole thing.

i have theorized that it has something to do with the quality of the rice (on my own, i tend to buy the cheapest generic "long grain rice") but i have, at times, taken containers of dry rice from my parents' home (they buy it in massive costco bags) and iirc had the exact same issues with it.

my new theory is the cookware. my parents have a set of stainless steel saucepans from the 80s that we use for everything and they're comparatively thin/light and like idk. normal?? whereas my own pots/pans are much cheaper, comparatively quite thick, and usually some kind of nonstick. i wonder if they don't conduct heat properly??

does anyone else have this issue? commiserate with me. do you think it's the cookware?

[jakey-beefed-it]

3 Kingdoms Chicken Recipe

This one's a little more involved than burrito glop, but I'm up to making it most nights and I'm a depressive lump who can barely drag himself out of bed half the time so it's gotta be relatively low-spoons, right? Right.

First things first: the name is a joke. It's got nothing to do with the 3 kingdoms period in Chinese history. Instead it's because the dish includes chicken (animalia), lots of veggies (plantae) and mushrooms (fungi).

You will need:

rice and a means of making rice

a big pot

a pan (if you've got non-canned chicken)

boneless chicken breasts, thighs, or canned chicken

butter or sesame oil

cream of mushroom soup concentrate

chicken broth

bok choi, broccoli, carrots, mushrooms of your choice.

seasonings of your choice.

My seasonings:

powdered garlic (lots)

onion flakes (also lots)

soy sauce (not as heavy as the garlic but not light)

kitchen bouquet/maggi (a modest amount)

fish sauce (a modest amount; like a single 'bloop' per can of soup. you can sub with oyster sauce if you've got that instead; both are good, if a bit different end results)

lemon juice (added in to cut the flavor if it gets too heavy/dark, to taste)

pepper (as desired)

sesame seeds (as desired)

chilli powder (as desired; I go light, you do you)

Prep:

Chop up your vegetables (and mushrooms if they're not pre-cut)

Defrost your chicken, tenderize it such that it's relatively flat and will cook more evenly.

Cooking:

Dump the can(s) of cream of mushroom concentrate into the big pot. Add about half a can's worth of chicken broth per can you're using. Set the burner to a low-ish heat, like 3 to 4.

Add your seasonings to the soup, stir thoroughly. Add your vegetables and turn the heat up to 4 or 5. Cover so it heats up faster, but leave the lid off once it's bubbling well so some of the liquid can boil off.

Make your rice. I recommend about a cup of rice per person you're serving, but maybe you really like rice and want to make loads of it. Don't let me stop you. Minute rice is fine, but you can literally use minute rice proportions (one cup water per cup of rice) to make basmati rice in the goddamn microwave if you don't have a rice cooker. Feel free to add a bit of ginger if that tickles you. I don't always, but sometimes I'm in the mood for it.

Heat up the pan, add a thin layer of sesame oil OR throw a pat or two of butter in and make sure it melts and covers the whole pan. Or do both, fuck, do what you want; rules are made up. Lay out your chicken breasts or thighs and sautee them, flippin' 'em and cutting them open as necessary to ensure they're thoroughly cooked.

Note: There is no such thing as 'medium rare' chicken. That is how you get food poisoning. Don't do it. Cook your chicken all the way through. No more pink should be showing. Love yourself, love your family, cook your food thoroughly.

Serve rice, serve chicken, pour soup/veggies over both. Eat it with a knife and fork unless you're the sort to pick up pieces of chicken and just tear them apart with your teeth.

Alternately, if you're not feelin' it, you can just throw some canned chicken in the pan for a bit, or even directly in with the soup and veggies and serve that over rice. If you're cooking for yourself, just throw it all in one big bowl, eat your fill, and put any leftovers in the fridge for later.

You can also cut up the chicken into chunks if you're gonna eat it with chopsticks, or if you just like it better that way. Ideally you sautee the breasts or thighs whole, then cut them up after they're cooked (they're juicier that way) but you can cut 'em up and then fry 'em if you like, make yourself happy.

This one has a lot more prep time involved (mostly in remembering to defrost the chicken, then tenderizing it, and in chopping up veggies) but you can cut corners by using pre-chopped frozen veggies and/or canned chicken. It's not as good, but it's still pretty great compared to the alternative depression meal of like, a whole sleeve of saltines or a few pre-cooked hot dogs.

There are no hard and fast rules to seasoning. I like to add it as I go, sampling the broth and judging what it needs more of. Too tangy? You overdid the lemon juice; add more carrots and a bit more kitchen bouquet/maggi. Too salty? You overdid the soy sauce; add more carrots and a bit of chilli powder to hide it from the people you're serving it to. You'll know, at least, for the next time.

[helperhome]

Dinner: Orang Tofu w/Basmati Rice and Hosta Greens

Tea: Lemon Ginger Turmeric Tea w/ Black Pepper & Yarrow

Recipes!!(:

Dinner:

Ingredients:

1 block of drained super firm tofu

Panda Express Orange Sauce: ~2 tbsp

Corn Starch: 1/3c

Basmati Rice: 3c dried

Water: 3.5c

Hosta: (quantity varies by portion, for the portion pictured 1/4c chopped in 1/2c rice )

How To:

Start by preparing your rice and seasoning it in your preferred way ( I like to use rice vinegar, salt, and pepper, while some also add oil in as well), rinsing the rice and draining it before adding the 1:1.5 ratio of rice to water and seasonings. If you have a rice cooker it will take a lot of the work out of making rice, but you can also use a covered pot on the stove. Typically once you bring it to a boil and reduce it to a simmer, the rice should be done in about 20 minutes. Stove cooking requires you to know how to balance the heat you use in an efficient way so that you reduce the amount of scorching. You'll also want to have a tight-fitting lid for the pot since the steam is the most crucial part of the rice cooking process. Once the rice has been reduced to a simmer you're going to want to avoid removing the lid until it's done cooking. After the 20-25 minutes have passed, you'll see that all of the water has cooked away and it is time to remove the pot from the heat. Allow the rice to rest in the pot for a few minutes before removing the lid and fluffing it to have a fluffier result.

Once your rice is cooking, then you can start cooking your tofu. You'll want it to be pressed and drained before you cut it into your desired-sized pieces. Once it's cut, you'll toss it in some corn starch, rice starch, or perhaps arrowroot powder (if you have that) for extra benefits. A light coating that covers all sides is plenty for this process, but if you want a crunchier outer shell on the tofu, you can simply increase the amount of starch/powder coating the tofu. To do this, just cover it in the powder and allow it to rest for a couple minutes. Once the water has moistened the existing layer of powder, you can toss them back into the dry powder to coat again, repeating as many times as desired.

From there, you can take your coated tofu over to a pan of heated oil, just high enough to cook your tofu halfway - this is referred to as shallow frying. The pieces shouldn't be fully submerged in the oil in this process, but any pieces that are will cook in half the time so keep that in mind. Tofu can get quite hard if it's overcooked - sometimes almost inedibly hard - so keep that in mind as well. If kept on medium heat, the tofu should take only a few minutes to cook before turning a beautiful golden color. If you want a harder crunch, allowing the sides to cook a bit longer will turn them a darker color - signifying to you that you have an uber-crunchy piece of tofu on your hands (or, rather, in your chopsticks...) Just simply flip a piece or two over to check the color before flipping all of them and repeat on the other side. Sometimes you may need to rotate the sides that are down on the pan in order to get an even crunch on the entire piece (this will vary with the cut sizes). After every side is cooked, remove from the oil, placing on a clean towel to absorb any excess oil. From there you can toss it in any sauce of your choice! Tofu takes any flavor quite well so feel free to experiment with your sauces.

After your rice and tofu are finished cooking, chop up some hosta greens (portions will vary by preference) or add in any other fresh greens and enjoy!! I often enjoy making a large salad and then adding a cup of hot rice and some tofu on top to increase the amount of fiber in my diet, so try that out as well!!! Play around with the ratios to find what works best for you. (: Always make sure you enjoy your creation and thank God for the blessings in your life, asking for His blessing before enjoying your meal.

To make the tea, simply boil some water and add in some turmeric, ginger, black pepper, lemon juice, and yarrow. You can play with the ratios here to suit your taste as well as your needs. If you're in a significant amount of pain, adding extra yarrow would likely help. I usually just swallow the pieces of yarrow as if they were pills or chew it up before swallowing. Straining it seems like an unnecessary waste to me, as you can always benefit from a little extra fiber. Also by ingesting the spices and herbs with the tea it seems to me that you'd get more benefits that way, but to each their own!(:

I hope yall share this with your loved ones and have a wonderful bonding experience in enjoying sustenance together. Remember to be loving to all of those who love you, and try to extend an olive branch to those who don't - because you never know what is going on inside a person.

[crent-trimm]

Unless it's an industry secret, can you please tell me about cooking rice in the oven?

Lol not an industry secret but it does involve some equipment I definitely don’t have at my house. It could probably be adapted for home cooking without much issue, just turn the oven up hotter and keep a closer eye on it.

My oven at work is a convection oven set to 350°F, to do it in a standard oven I would probably turn it up to at least 425°F

I use an aluminum hotel pan but any baking vessel that conducts heat should work.

I also use Par-boiled short grain rice (this does not work very well with basmati and the like) which you can definitely find in the grocery story.

Step one: spray the shit out of the pan. I don’t care that you’re adding a bunch of liquid. If you don’t want to be scraping rice for a decade, spray that shit.

Step two: add rice halfway up the side of the pan and add seasonings. I make a really bomb saffron-less yellow rice (I work in a cafeteria we don’t have the budget for saffron lmao) with turmeric, a little paprika, garlic powder, onion powder, chili powder, salt, and pepper. You can also use chicken stock instead of water if you want, just make sure not to oversalt. Throw a chunk of butter or splash of oil in there too.

Step three: fill rest of the way with water (the rice to water ratio is about 1-2) and stir it JUST A LITTLE! You’re just making sure the seasonings get mixed in, you are not trying to bring out the starch from the rice. Cover with a layer of plastic wrap and then a layer of foil. The plastic will keep in the moisture, the foil will stop the plastic from melting. Stick that bad boy in the oven.

Step four: literally forget about it until you suddenly remember it and go “oh hey is my rice cooked?” (It’s about an hour but like I said the equipment is not the same so I have no idea how long I’m a standard oven. Probably longer than that.)

Don’t unwrap it too soon! When you can tilt the pan (CAREFULLY) without feeling water moving around, you’re done. Pull it out, uncover it, fluff it with a fork.

It works every time (for me. I am a professional with lots of practice, I fucked it up a lot in the early days) and this one guy in my company calls me and asks me to explain it to him all the time because apparently I’m the best rice cooker in the company whatever that means 😂

Good luck! If you hate this method you definitely do not need to use it, it’s just what I do.

[despite-everything]

okay this was going to be long to send in a DM so hi @poemsandpothos here's what i make!

Start by mixing a low-sodium soy sauce with brown sugar and a splash of oyster sauce. You can use a teriyaki sauce instead, but this is what I like! 

Slice spam (I prefer low-sodium… I like salt but regular spam with regular soy sauce is too salty for my tastes) to be about a half-inch thick, then place on a low-heat skillet with no oil or butter (if your stove has heat from 1-10, I would use 2.5-3). Flip when the bottom edges are golden, and drizzle a little bit of the soy sauce mix on top, not enough to spill into the pan. Let cook until all the pieces are golden brown and a little crispy around the edge, then remove the spam from the skillet and let rest.

While you’re cooking the spam, you should be making rice! My rice cooker broke, so I make rice on the stovetop. For this dish, I like to cook basmati rice in a ratio of 3 parts water to 1 part (drumroll please….) low-sodium chicken broth. 2 parts liquid to 1 part rice for the ratio. I fluff the rice after putting it in the boiling water, then reduce heat to about a 6/10 on my stovetop and cover. I let cook for about 18 minutes (sometimes more because of where I live) before uncovering. I like the rice to not really stick together, but if you’re making musubi let it cook a little longer to stick together. For this dish, I also rinse the rice twice, but for musubi I only rinse once to take advantage of the stickiness of the starch. 

I like to dice carrots and some white onion and sear them on the stovetop, as well. I just use the same skillet I made the spam in. As well, I cook a can of peas with a little bit of butter, some water, and a touch of garlic and onion powders. 

Cook a few eggs - depends on how much egg you want - on low (2/10) heat and stir often to make a soft scramble. I add a tiny bit of onion and garlic powder to the eggs, as well as a little shake of pepper.

Chop a bit of green onion to keep it fresh! I sometimes add some bits of shredded seaweed, but that can be too salty if you don’t use low-sodium options elsewhere in the recipe, so it’s up to personal preference.

Then I mix all these ingredients up, and add a tiny tiny tiny bit of the soy sauce mix on top - not enough to saturate everything, but just enough to turn the white rice a pale beige. It’s not fried rice since you don’t really fry the rice, but it’s super good and is easy to make a lot of at once :)

[screampotato]

I was taught by my parents, who were taught by my Chinese uncle (who's old enough that they weren't all using rice cookers there). I've added my own bits of experience since.

Add white rice to pan (I use one handful per person). For standard long grain, wash it well. For basmati it doesn't seem to matter if you don't wash it.

Add cold water until it is one knuckle above the surface of the rice. Like, stick your finger in until it touches the surface of the rice, and if the water reaches the first knuckle, it's the right amount. Add salt. put the lid on.

Bring the rice to the boil, turn it down, LEAVE IT ALONE (never stir rice unless you're making a risotto!), wait until the water is absorbed. Lift the lid and listen. If you can still hear wet bubbling, it needs longer. If it's just starting to sizzle, time's up. This will take around 10 minutes for Basmati, standard long grain takes longer.

Turn off the heat and leave it with the lid on for ideally at least 10 minutes. This will allow the rest of the water to finish evaporating and steam the rice. Then fluff it with a fork, and serve.

It takes a bit of practice to reliably get the amount of water right - e.g. for small amounts of rice you need a little bit less than a knuckle of water over the surface.

Ultimately the answer to "how to stop it burning" is turning off the heat when it is still very slightly wet on the bottom, and letting it steam the rest of the way with the heat off. If you wait until it is fully sizzling before turning the heat off, it will burn. Honestly, though, that's not the end of the world, just don't scrape up the burnt layer and the rest will be fine.

Brown rice, short grain and sticky rice have totally different cooking methods, this only works for white long grain.

I'm just interested in this. Pls reblog for a bigger voting block.

[mycookrooms]

How to Use a Proctor Silex Rice Cooker

The Proctor Silex Rice Cooker is simple and easy to use. Follow these steps to get the perfect rice every time:

Prepare the Rice

Add Rice and Water

Set Up the Cooker

Start Cooking

Allow Rice to Cook

Serve the Rice

Clean the Rice Cooker

Additional Tips:

Do not overfill: Avoid exceeding the maximum capacity of the inner pot to avoid overflowing. Using the right rice: Varieties of rice (white, brown, jasmine, basmati) may require slight adjustments in water levels. Use Additives: For variety, cook rice with spices, vegetables, or broth instead of water.

[lexapenndari]

Lunch/dinner:

July 23, 2024

A balanced bowl 🍲

Cooked the last of the adzuki beans 🫘, and finally, SUCCESS!! This time, they were fully cooked, thanks to a pressure cooker, and I got to taste them without getting a stomach ache 😣

Added too much water, to the vegetables and beans, but it made for a nice light broth.

How do the beans taste? 🫘 👅

Meh 🫤 ~ Lentils taste better to my buds.

AUGMENTING: basmati rice and zucchini 🍚

EXTRACTIVE: organic adzuki beans and kale from my backyard, raised garden container 🫘 🥬

#Food #Nourish #Nourishing #Sattva #Sattvic #Vegetarian #Healing #Ayurveda #Ayurvedic #Agni #Digestion #Life #GlutenFree

[anjalisesameoil]

How To Make Perfect Chicken Biryani- step by step

Aromatic, flavorful, and undeniably delicious, Chicken Biryani is a culinary masterpiece enjoyed across the globe. But have you tried it with the unique nuttiness of Anjali Sesame Oil? This twist adds a delightful depth of flavor that elevates the dish to a whole new level.

Ingredients:

1.5 kg Chicken, cut into pieces

1.5 kg Basmati rice, soaked for 30 minutes

600 gms Anjali Sesame Oil(nallennai)

300 gms Ginger Garlic Paste

50 gms Chilli Powder

15 Green Chillies (medium sized)

500 gms Ripe Tomatoes, chopped

1 small bunch Mint, chopped

2 small bunches Coriander, chopped

8 Cloves

1 medium Cinnamon stick

5 Cardamom pods

250 gms Onion, thinly sliced

2 Lemons, juiced

1 liter Curd

Salt to taste

Instructions:

Marinate the Magic: In a large bowl, combine chicken pieces with curd, lemon juice, and salt. Marinate for at least 30 minutes, allowing the flavors to meld.

Temper the Symphony: Heat Anjali Sesame Oil in a heavy-bottomed pot or pressure cooker. Add cloves, cinnamon, and cardamom, letting them splutter for a few seconds.

Sauté the Stars: Add half the sliced onions and cook until translucent. Then, introduce the ginger-garlic paste and cook until fragrant.

Spice Up the Story: Stir in the chilli powder and green chillies, releasing their fiery aroma.

Welcome the Hero: Add the marinated chicken pieces and cook on medium heat for 15 minutes, stirring occasionally.

Introduce the Supporting Cast: Add the remaining onions, tomatoes, mint, and coriander leaves. Cook until the tomatoes soften and release their juices.

Layer the Masterpiece: In a separate pot, cook the soaked basmati rice until half done. Drain and spread half the rice over the cooked chicken mixture.

Seal the Deal: Top with the remaining rice, drizzle with Anjali Sesame Oil, and season with salt to taste.

The Grand Finale: Close the pot tightly and cook on low heat for 20–25 minutes, or until the rice is fully cooked and fluffy.

Tips and Tricks:

For an extra layer of flavor, fry a few fried onions (golden brown) and sprinkle them on top of the biryani before serving.

Adjust the amount of chili powder according to your spice preference.

#Chicken Biryani, Anjali Sesame Oil, Sesame oil recipe, Biryani recipe, Indian recipe, Easy Biryani recipe

Enjoy this flavorful Chicken Biryani with Anjali Sesame Oil and impress your family and friends!

[pm-group-limited]

1.2L Rice Cooker with Steamer Non- Stick cooking, High-Temperature Protection,

One Touch Operation Perfect for One or Two People to Cook Rice, Meat, Noodles or Soup, White

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon.

It also analyzed reviews to verify trustworthiness. 4 cup capacity of uncooked rice (1-2 people), 1.2 Litres.

Cooking tips: The golden ratio of rice and water is 1:1.2. The rice cooked on this ratio is the most delicious.

Anjielo Smart rice cooker produces perfect rice every time, the multi-functional cooker can be used with all types of rice,

white, wholegrain, jasmine rice, basmati, arborio, long grain rice, sushi plus many more.

Buy Now: https://tinyurl.com/yc6xhz6d

#RiceCooker

#NonStickcooking

#HighTemperature

#OneTouch

#CookMeat

#CookNoodles

#Soup

#Anjielo

#Amazon

[jayeshkhade10]

Crafting the Perfect Bowl: A Guide to Selecting the Best Rice Cooker

Hello, dear readers! Today, we're embarking on a delightful culinary journey to explore how to choose the best rice cooker that meets all your grain-cooking needs. From the aromatic basmati to the ancient quinoa and the convenience of modern electric rice cookers, this guide promises to walk you through selecting the ideal cooker for Persian rice, quinoa, and beyond. So, buckle up as we dive into this flavorful adventure, keeping it informative, conversational, and sprinkled with a dash of creativity.

Deciphering Your Grainy Desires

The quest for the perfect rice cooker begins with a reflection on what you cherish most in your grains. It's not merely about cooking; it's about crafting experiences, from the fluffy peaks of Persian rice to the hearty wholesomeness of quinoa. The ideal cooker transforms these visions into reality, catering to your lifestyle and grain preferences with finesse.

The Jewel of Persian Kitchens: Best Persian Rice Cookers

Persian rice is an art form, renowned for its signature fluffiness and the coveted golden tahdig. The best Persian rice cookers are those that respect this tradition, equipped with features that not only cook the rice to perfection but also master the art of the perfect crust. Seek out models boasting a dedicated tahdig function and non-stick pots that promise the effortless unveiling of your culinary masterpiece.

Imagine This: Your dining table gleams under the soft lights, adorned with a platter of Persian rice, its tahdig shimmering like a golden crown. Your guests are mesmerized, their admiration a testament to the prowess of your chosen rice cooker.

The Superfood Specialist: Best Quinoa Rice Cookers

In the realm of healthful grains, quinoa reigns supreme, demanding a gentle touch to unlock its nutty essence and fluffy texture. The champions in this category are quinoa rice cookers with quinoa-specific settings, ensuring every grain is a burst of perfectly cooked nutrition, making your journey to health both delicious and effortless.

Picture This: Amidst the hustle of your daily routine, a dependable quinoa rice cooker works silently, transforming simple seeds into a fluffy, nutritious base for your meals. It's convenience, health, and taste, all at the push of a button.

The Versatile Virtuoso: Best Electric Rice Cookers

For those who revel in diversity, the best electric rice cookers are akin to culinary Swiss Army knives. These marvels adapt to your whims, whether it's Persian rice today or quinoa tomorrow, offering settings for an array of grains. They embody the pinnacle of convenience and versatility, making them indispensable allies in your gastronomic explorations.

Envision This: A lazy Sunday afternoon, the air filled with anticipation as your electric rice cooker hums quietly, its contents soon to complement the array of dishes awaiting their grainy counterpart. It's the ease and assurance of perfectly cooked rice, every time.

Navigating the Maze of Choices

In your quest for the perfect rice cooker, consider these navigational aids:

Capacity: Match the cooker's size with your household's needs to avoid the woes of too little or too much rice.

Specificity: Aim for cookers with settings tailored to your favorite grains, ensuring each bowl is a testament to perfection.

User-Friendliness: Choose a cooker that promises a hassle-free experience, from intuitive controls to effortless cleaning.

Extra Features: Delight in models that offer more than just cooking—think steamers, timers, and warming functions for that extra touch of magic in your kitchen.

FAQs for the Curious Cook

Can I venture beyond Persian rice with a Persian rice cooker?

Absolutely! While engineered for Persian rice, these cookers are versatile enough to embrace other grains. Just remember, the path to perfection might require adjusting water ratios and cooking times.

Is it possible to find a rice cooker that excels with both rice and quinoa?

Indeed, several top-tier electric rice cookers are designed to masterfully handle both rice and quinoa, equipped with settings for each to guarantee impeccable results every time.

In Conclusion

Embarking on the quest for the best rice cooker is an adventure in its own right, blending practicality with culinary dreams. Whether your heart is set on a Persian rice cooker, a quinoa specialist, or a versatile electric model, the perfect choice is out there, waiting to transform your grain cooking experience. Here's to the joy of cooking and the magic of perfectly prepared grains at the touch of a button. Happy cooking, and may your meals always be memorable!

[foodbloggermax]

How To Cook Veg Biryani – Easy Recipe And Ingredients

Veg Biryani is a popular and aromatic Indian rice dish that combines fragrant basmati rice with a rich and flavorful medley of vegetables and spices. It's traditionally cooked with layers of vegetables, rice, and spices, and then slow-cooked to perfection, allowing the flavors to meld together. The dish is known for its exquisite taste, with the spices and herbs infusing the rice and vegetables, creating a delicious and satisfying meal for vegetarians and non-vegetarians alike.

best veg biryani, best vegetable biryani, biryani veg biryani, biryani vegetable biryani, cook veg biryani, cooker vegetable biryani, veg biryani, veg biryani dish, veg biryani veg biryani, vegetable biryani, vegetables for veg biryani, vegetables to put in biryani

[dogjorts]

How to cook rice in a rice cooker

As a rule of thumb, if you're cooking white rice, the amount of cups of water added ought to be equivalent to the amount of cups of rice added (for example 2 cups of rice to 2 cups of water). This is an aide and can be explored different avenues regarding to suit individual preferences. The manufacturer's directions are based on the measuring cup gave, so make sure you utilize the provided cup to measure rice and liquid.

A few other valuable tips while utilizing a rice cooker:

Place uncooked rice (white or brown) in a sifter and flush well under running water until the water runs clear. This will eliminate most of the starch and keep the rice from becoming gluggy. Utilize cold water from the tap, not cold water from the ice chest as this will increase the cooking time.

How to cook brown rice in a rice cooker

Adhere to the manufacturer's guidelines utilizing the provided measuring cup or potentially the brown rice evaluating inside the bowl. The proportion of water to brown rice is by and large 1 cup of rice to 1.5 cups of water (for example 2 cups of rice to 3 cups of water). Select the brown rice program. Brown rice can take twofold the hour of white rice depending on the quantity.

How to cook coconut rice in a rice cooker

While making coconut rice in a rice cooker, use jasmine or basmati rice to add a legitimate flavor. To make coconut rice utilizing 2 cups of uncooked rice:

measure the rice utilizing the provided measuring cup

wash the rice well to eliminate the starch

add the rice to the bowl with a 400mL container of coconut milk

measure out 1.5 cups of water utilizing the provided cup and select the white rice program

when the program is finished, fluff the rice up utilizing a fork.