- When I cook my rice it always turns out … too hard, too soft, mushy, gummy. Why?
- What type of rice should I use when making rice pudding? Sushi? Rice Pilaf?
- What is the best way to cook rice?
- After cooking my rice, it has a bad taste and/or smell?
- Can I cook Riceland® Rice in a conventional oven?
- Can I use a rice steamer to cook rice?
- Can I cook Riceland® Rice in a crock pot?
- Can I cook Riceland® Rice in a microwave oven?
- Can I cook Riceland® Rice in a pressure cooker?
- Can I cook Riceland® Rice in a rice cooker?
- Can I cook Riceland® Rice in any liquid other than water?
- How do I cook Riceland® Rice at high altitude?
- How do I thaw Riceland® Rice that I have stored in the freezer?
- How do I reheat cooked Riceland® Rice after it has been refrigerated?
- What can I do with leftover Riceland® Rice?
Just be sure you have the correct rice for the right purpose or recipe you are preparing. Never disturb the rice during cook time. Some other reasons could be: correct measurement of rice and water, inadequate simmer or cook time, correct pot size, appropriate burner size.
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For rice pudding and sushi, use medium or short grain rice. Use long grain rice for Rice Pilaf.
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A general procedure for cooking long grain rice is the 1-2-3 rule … 1 part uncooked long grain or medium grain rice, plus 2 parts liquid, equals 3 parts cooked rice. Bring 2 cups of *liquid to a boil in a 2-quart heavy saucepan. Stir in 1 cup of rice. Cover, reduce heat, and simmer for 20 minutes or until all the water is absorbed. Remove from heat and let steam with the lid on for 2 minutes longer. *You can use meat or vegetable stock instead of plain water. Makes 3 cups cooked rice.
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It is possible for rice to absorb other smells or odors, while in storage. An additional possibility could be the quality of water in which the rice was prepared.
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Refer to cooking question number three, and follow the 1-2-3 rule for quantities of rice and liquid, but for the oven … in a shallow pan, use boiling liquid, add rice, stir, cover and bake at 350°F. Cook long grain rice for 25 to 30 minutes; parboiled rice 30 to 40 minutes; and brown rice 50 to 60 minutes.
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If you use a rice steamer, follow the manufacturer's directions.
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This is not recommended.
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Yes, … in a 2-quart microwave-safe dish combine 2 cups of water and 1 cup of rice. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 15 minutes or until all the water is absorbed. If your microwave does not have variable power settings, follow the manufacturer's directions. Also, it is not recommended to cook more than 1 cup of uncooked rice in the microwave.
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This is not recommended.
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Yes, refer to manufacturers directions for the specific rice cooker you have purchased.
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Yes, but if you are using fruit juices, we recommend using ½ juice and ½ water. Meat or vegetable stocks can be used instead of water. Or, just add a bouillon cube to the water.
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As the best method, we recommend an electric rice cooker for a more controlled cooking environment. Or, cook rice in excess water, cook and simmer the rice uncovered.
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Let the frozen rice come to room temperature, and then reheat by following directions mentioned in cooking question number 14.
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Add 2 tablespoons of water per 1 cup of rice, heat in a saucepan over medium heat, stirring constantly. For the microwave oven, add 2 tablespoons of water per 1 cup of rice, cover and heat for about 1 minute.
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Cover and refrigerate for up to six days.
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