Cooking a rice dish, pt. II?

Question

For those of you who helped me with this yesterday: http://answers.yahoo.com/question/index;_ylt=AtMpjA70ptbM.0Yzj6ZHXunsy6IX?qid=20070103105847AADnTAM
Thank you!

I tried some of the advice given there, and in two tries, it still didn't turn out right. However, I did prevent the mushiness. I think the primary difference was that I used less liquid, and I also cooked the rice for about a minute before adding the broth and stuff. Also, I put the heat on a bit higher, more of a low boil.

So on my first try, I noticed that after 15 minutes the liquid had been entirely absorbed. Unfortunately, the entire bottom of the pan (stainless steel) had a huge layer of burnt rice. This was at a low boil. The lentils were perfect, but the rice was still hard and undercooked. So I figured that maybe I absorbed too much water too quickly, and perhaps my heat was too high.

So the second time around, I did all the same things but I turned the heat down to where it was just bubbling slightly on the surface. After 20 minutes the liquid was not entirely absorbed, and it would not absorb after leaving it a few more minutes on a higher heat; but it was not mushy, and the rice was just right. But for whatever reason, this time the lentils were hard and undercooked!

The recipe calls for them being cooked together... but how can I get such a recipe just right? This is quite the challenge!

Yes, of course I covered it with a lid! :)

And for the last time, before the answers start pouring in, I will say that I did not and do not ever use parboiled or precooked or minute rice! For this recipe I have used a good quality long grain rice.

Answer 1

your welcome.


did you cover your pan with a lid?

That keeps the water from evaporating and lets it soak into the rice and lentles. If you can use a glass lid... that way you can see when you need to add a little more water.

Answer 2

Ah, this is no big deal, actually. Here's what you need to do. Prepare the dish as the recipe suggests. Make sure you use long grain white rice. Brown rice would have to be cooked ahead. DO NOT USE PARBOILED RICE! NO! NEVER!!

Always use two cups of liquid (broth, whatever) to one cup of dry rice. No more, no less. Get all of your ingredients together as instructed and add your liquid. Keep the heat to medium high and let it come to a rolling boil. Boil the rice for three minutes and then turn the heat down to the very lowest setting on your burner. Then put a lid on the rice and don't remove it for at least 15 minutes.

Since you have other ingredients, you will need to stir about halfway through. Re-lid the dish, leave the heat down, and check again in 10 more minutes. Fluff and let stand five minutes.

That will do it. I cook these dishes all the time!