I am cooking for people all day-how do you keep minute rice warm and not lumpy?

Answer 1

Minute rice, eh? Hmm, cook it at the last minute?

No power known to mere mortals will keep any rice from clumping as it sits after cooking. Still, ....

Try to handle it as little as possible during and after cooking, meaning as little stirring as possible. Fluff it when it's first done, then cover it tightly (with plastic wrap and a lid if possible) and hold in a steam table or on a warmer.

Make sure you get your proportions of water and rice correct, and don't overcook it. I find that all rices deviate slightly from the package cooking instructions, and one must experiment to find how to make rice like you want it.

For Minute Rice, I add about 25 percent more water than called for. I add S&P, butter (all optional). I bring it tto a boil on high, then drop the burner to the lowest possible setting (yes, I know the package instructions say remove from heat, but I used more water). I tightly cover it, and weight the lid if the lid is not a particulary heavy lid. I leave it on ultra-low for ten minutes. Then I kill the heat, open it and stir it just enough to fluff it and loosen rice stuck to the side of the pot.

I then transfer it to a steam table pan which I wrap with a layer of plastic wrap with a layer of foil over that --tightly crimping the edges to make a tight seal. I can then hold my pan in a steam table on low-med, or hold it until service time and reheat it in a steamer.

That's what I do in a restaurant kitchen.

At home, it goes into a serving dish. If I want to hold it a while before serving, I use a microwave safe dish, and I cover that with a double layer of plastic wrap and the lid. Oh, but before I reheat it, I drop in about 1/4 cup water per quart of cooked rice, then reseal the plastic wrap etc. The steam from the added water helps heat the rice faster and more evenly and also helps prevent drying around the sides and top.

Source: I'm a professional chef, and you name the rice and I'll tell you I've cooked it. My favorite is basmati, with a California medium grain brown running a close second. The California has a wonderful nutty flavor. Basmati, well it simply is the best brown rice in all ways -- flavor, texture, nutrients. And white basmati? I could eat it every day. Tastes so damn good, and has that wonderful property of being easily molded, which lends to presentation.

By the way, interesting to hit this question right now. At this very moment I'm reheating Minute Rice and a pot of pinto beans with sauteed peppers, onions and tomatoes and lord knows what else for dinner. Might have a Tex-Mex salad with avocado and whatever. Think I'll go eat!!!

Answer 2

He is also hungry, so I might take a look at feeding him whilst he cries. You desire a kitten exact system as a substitute than a extensive spectrum system. Use a hot rather damp wash fabric to wipe his hind finish after he eats so he will urinate and defaecate. Very younger cats cannot do that on their possess, it is why mama cats lick them. I might get an electrical heating pad and preserve it on low. Make certain there is a blanket or 2 among him and the heating pad. I've additionally had well good fortune giving them a small filled animal as "enterprise" so they've some thing delicate they are able to curl up subsequent to. I have a selection of ancient beanie infants I preserve round only for this. He might also simply desire to be held and cuddled. Kittens are not used to being on my own, so they are able to get scared whilst they are on my own. Your vet can supply you another suggestions if you want any longer support, or you'll e mail me via my profile. I labored with an animal rescue elevating bottle infants and I used to be a vet tech for close to ten years, so if in case you have different questions, you'll e mail me and I'll support if I can.

Answer 3

tt has great points but it's concerning that you want to keep the rice warm throughout the day as you serve. Rice will continue to absorb the moisture until it is mush!!

If you know the # of guests you will have I suggest pre-cooking it until ALMOST cooked - just pre al dente - then you can rinse it with a bit of cold water and reheat it as needed in a microwave, steamer, saute pan or seive lined pot of boiling water.

Answer 4

Well to keep it warm I turn the oven on to about 100-200 degrees and keep the rice in one of those roasters and I add butter or maragine or oil to it (before u add the rice) to keep it from sticking to each other.

Answer 5

after the rice is cook mix butter into it.... but mix well ....keep in oven to keep warm ....good luck and have fun!!!

Answer 6

Adding a little bit of water.

Answer 7

Keep it in the bein marie or do aldente with the microwave.

Answer 8

a little water poured ontop but COLD! but make sure you can strain it after if not it is a pain to do so i wish you the best

Answer 9

u have too cook too....well i agree witht the other on top..do dat