Andy M.
Certified Pretend Chef
I have a ton of rice in the pantry.
We eat a fair amount of rice so I usually buy a ten pound bag. It's literally half the price per pound of a two pound bag.
Back last March when we we faced with detention and food shortages, I needed rice so on one of our shopping trips I wanted to buy a 10 pound bag. There wasn't any regular long grain rice available. All there was was a 10 pound bag of parboiled rice. I bought it.
Then my daughter was in the same boat and ended up getting 10 pounds of brown rice. Her family wouldn't eat it so she gave it to me.
Not big deal. We'll have no trouble eating it all.
The point of this post is to complain about the cooking instructions on the parboiled rice bag.
The instructions call for a cup of rice and 2¼ cups of water! OK. I don't usually cook parboiled rice but the rice company must know what they are doing. So I went ahead and cooked it that way. Got a pot of watery mush for my troubles.
Since then, I have discovered if you cook it like regular long grain white rice, it comes out perfect. 1 cup of rice, 1½ cups of water, see salt and simmer for 20 minutes. Perfect every time. The good thing about parboiled rice is that it needs little or no rinsing.
The brown rice is in the same boat. The bag calls for too much water. I don't get it. These rice people should know better.
We eat a fair amount of rice so I usually buy a ten pound bag. It's literally half the price per pound of a two pound bag.
Back last March when we we faced with detention and food shortages, I needed rice so on one of our shopping trips I wanted to buy a 10 pound bag. There wasn't any regular long grain rice available. All there was was a 10 pound bag of parboiled rice. I bought it.
Then my daughter was in the same boat and ended up getting 10 pounds of brown rice. Her family wouldn't eat it so she gave it to me.
Not big deal. We'll have no trouble eating it all.
The point of this post is to complain about the cooking instructions on the parboiled rice bag.
The instructions call for a cup of rice and 2¼ cups of water! OK. I don't usually cook parboiled rice but the rice company must know what they are doing. So I went ahead and cooked it that way. Got a pot of watery mush for my troubles.
Since then, I have discovered if you cook it like regular long grain white rice, it comes out perfect. 1 cup of rice, 1½ cups of water, see salt and simmer for 20 minutes. Perfect every time. The good thing about parboiled rice is that it needs little or no rinsing.
The brown rice is in the same boat. The bag calls for too much water. I don't get it. These rice people should know better.