Cooking basmati rice is a lot like cooking Jasmine rice even more difficult, my last bf was Laotian. I had to learn to cook gow neow which is sticky rice...but not the kind you might be thinking of... it's not sticky at all if you cook it right. You use glutinous rice which you have to soak in water for a hour before cooking, drain and steam in a bamboo basket suspended over the boiling water... the rice never touches the water. It's fun because you eat it with your hands. Hands down though I prefer Dominican red rice and beans. My boyfriends sister makes it really good. mmm
- Thread starter kevadair
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Plastic Bags Melting in order to Cook Rice? Please help me.
Cooking basmati rice is a lot like cooking Jasmine rice even more difficult, my last bf was Laotian. I had to learn to cook gow neow which is sticky rice...but not the kind you might be thinking of... it's not sticky at all if you cook it right. You use glutinous rice which you have to soak in water for a hour before cooking, drain and steam in a bamboo basket suspended over the boiling water... the rice never touches the water. It's fun because you eat it with your hands. Hands down though I prefer Dominican red rice and beans. My boyfriends sister makes it really good. mmm
I cook rice the Arab way
1.heat some drops of olive oil
2.add the rice and stir
for every cup of rice I add 1 1/2 of water
3.bring to a boil and cover and cook with minimum heat
4.turn off after 15 minutes and cover with a clean cloth to absorb the moisture.
My husband prefers the Indian method. Oh, well his rice is also excellent.
1.heat some drops of olive oil
2.add the rice and stir
for every cup of rice I add 1 1/2 of water
3.bring to a boil and cover and cook with minimum heat
4.turn off after 15 minutes and cover with a clean cloth to absorb the moisture.
My husband prefers the Indian method. Oh, well his rice is also excellent.
Does anyone else have problems getting "low heat" on a propane stove? Maybe y'all just have better stoves or better pots than I do!
I use Lagostina pots and the bottom has a thick insulated layer which keeps stuff from burning.... and the glass metal rimmed lids with a little steam vent work great. the heat setting can drive me crazy using a gas stove sometimes even on the lowest setting it blazes up like a blow torch and then other times it's so dam low it takes forever to boil water...:ermm:
I also cut up some Westphalian ham and nestle the pieces in before I cover them with tomato soup. I don't use tomato juice. I guess it could be difficult getting a head of soured cabbage. We get our brined cabbage from the Mennonites here. Any down there?
Now good one, how to prepare Sarmas:
buy Cabbage in German store, sauerkraut (Repollo Agrio).
Wash leaves.
Prepare rice until is almost done. Prepare minced meat (beef, pork, ham, onion), mix with rice.
Fill Cabbage leaves with rice and minced meat. Roll the leaves, and add in the deep pot.
Follow one of these instructions:
Serbian Stuffed Cabbage Recipe - Recipe for Serbian Sarma or Stuffed Cabbage
Sarma (Stuffed Cabbage) Recipe - Allrecipes.com
Here's their Dominican cousin:
Ni?o envuelto (Rice cake wrapped in cabbage leaf) - Dominican Cooking
CURSE YOU MILOSKORAC! I was having a perfectly fine day, but you had to bring up cabbage rolls, to remind me how much I miss them. Beware ... I will find a way to wreak revenge!
I think we have strayed quite far from the original health concern into swapping favorite recipes -- which is fun and good, but more properly belongs in the Living or General forums. No one has anything further to add on the possible health impact of the practice of using plastic bags to cover cooking rice? If not, maybe it's time to close the thread or move it to another forum if people want to continue discussing how best to cook rice, con con, and cabage rolls...
The Environment Forum moderator
The Environment Forum moderator
You can make a "flame tamer" by squashing a large tin can and putting it under your pot. It will smoke the first time you use it, but it will help prevent burnt pots. You can also turn the valve down on the propane tank. Maybe you have a problem with the regulator? Do you have a regulator?
My husband uses the bag when he cooks Dominican-style rice, without ever having burned a bag. (Yes, that's right a Dominican man cooking rice!) When we don't have one available- we use cloth bags at the store- we use wax or parchment paper just fine.
i avoid this problem altogether by not eating rice, i truly hate it.
on rare occasions when family visits i use rice cooker. i never wash rice, just put it inside, roughly cover with water and add a pinch of salt. then i press start and voila. they do not seem to like it much (their maids uses a normal pot) but i don't give a damn. i refuse to put any effort into preparing a dish i detest.
on rare occasions when family visits i use rice cooker. i never wash rice, just put it inside, roughly cover with water and add a pinch of salt. then i press start and voila. they do not seem to like it much (their maids uses a normal pot) but i don't give a damn. i refuse to put any effort into preparing a dish i detest.