Jade's Recipe Exchange.

Mason said:
Jasmine rice is the best!
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I love jasmine rice, but basmati is even better. I had a dear friend who passed away 3 years ago. He was from India and gave me his mom's method for cooking it. It sounds complicated but really isn't. The results are fantastic.

Basmati Rice Directions

Ingredients
2 cups basmati rice (500 ml)
3 cups boiling water (750 ml)
Salt to taste
Equipment
Measuring cups and spoons
Strainer
Bowl for soaking the rice
Sauce pot with lid (ideally a 2 quart pot for 2 cups of uncooked rice)
Instructions
1. Rinse the rice: Using a strainer, rinse the rice under cold, running water.
2. Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour. You can skip this step, but it helps make softer rice.
3. Transfer rice to a heavy based sauce pot with lid: If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.
4. Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.
5. Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.
6. Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.
7. Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.
8. Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.
Recipe Notes
• My mother recommends adding a few drops of plain vinegar to the pot with the rice to help keep the grains separate.
• The quantity of salt is to taste. I use about 1/8 teaspoon per cup of rice.
 
ThatOwlWoman said:
I love jasmine rice, but basmati is even better. I had a dear friend who passed away 3 years ago. He was from India and gave me his mom's method for cooking it. It sounds complicated but really isn't. The results are fantastic.

Basmati Rice Directions

Ingredients
2 cups basmati rice (500 ml)
3 cups boiling water (750 ml)
Salt to taste
Equipment
Measuring cups and spoons
Strainer
Bowl for soaking the rice
Sauce pot with lid (ideally a 2 quart pot for 2 cups of uncooked rice)
Instructions
1. Rinse the rice: Using a strainer, rinse the rice under cold, running water.
2. Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour. You can skip this step, but it helps make softer rice.
3. Transfer rice to a heavy based sauce pot with lid: If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.
4. Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.
5. Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.
6. Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.
7. Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.
8. Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.
Recipe Notes
• My mother recommends adding a few drops of plain vinegar to the pot with the rice to help keep the grains separate.
• The quantity of salt is to taste. I use about 1/8 teaspoon per cup of rice.
Click to expand...

My friend from Holland says try Basmati
 
ThatOwlWoman said:
I love jasmine rice, but basmati is even better. I had a dear friend who passed away 3 years ago. He was from India and gave me his mom's method for cooking it. It sounds complicated but really isn't. The results are fantastic.

Basmati Rice Directions

Ingredients
2 cups basmati rice (500 ml)
3 cups boiling water (750 ml)
Salt to taste
Equipment
Measuring cups and spoons
Strainer
Bowl for soaking the rice
Sauce pot with lid (ideally a 2 quart pot for 2 cups of uncooked rice)
Instructions
1. Rinse the rice: Using a strainer, rinse the rice under cold, running water.
2. Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour. You can skip this step, but it helps make softer rice.
3. Transfer rice to a heavy based sauce pot with lid: If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.
4. Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.
5. Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.
6. Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.
7. Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.
8. Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.
Recipe Notes
• My mother recommends adding a few drops of plain vinegar to the pot with the rice to help keep the grains separate.
• The quantity of salt is to taste. I use about 1/8 teaspoon per cup of rice.
Click to expand...

I plan on eventually making my own Onigiri. They're those rice like donuts, with the black nori wraps. They can have numerous fillings, but a shredded pork, or jam sounds good to me. They actually use a glutenous rice, just like the stuff in sushi. It's not quite what the name suggests though, as it doesn't have gluten. My brothers gluten intolerant wife, eats the rice. It's just a sticky rice essentially.

14-onigiri-rice-balls.jpg


https://www.amazon.com/Kokuho-Rice-...rd_wg=TzxLr&psc=1&refRID=VB91ZS8AQCV07VCG03Z1
 
Last edited:
Mason said:
I found I had to use more than the recipe says to get a good rise!
Or add Viagra:-)
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Well with denser loaves like rye, you might need a little more if you want a good dough rise. Too much can cause it to over rise, and collapse though.
 
If anyone likes good corn on the cob, follow this. Slather the cleaned corn with regular olive oil, and season with plenty of salt, and tons of pink peppercorn. Grill over medium heat, turning every couple minutes until corn gets tender. It should blacken slightly, but not too much if you turn it enough. Serve with butter. My neighbors copied what I did, and cook it often in summer.
 
Jade Dragon said:
If anyone likes good corn on the cob, follow this. Slather the cleaned corn with regular olive oil, and season with plenty of salt, and tons of pink peppercorn. Grill over medium heat, turning every couple minutes until corn gets tender. It should blacken slightly, but not too much if you turn it enough. Serve with butter. My neighbors copied what I did, and cook it often in summer.
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Sounds even better than.
Open can pour in bowl,microwave 2minutes.
 
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