[ SECRET POST #3371 ]

[case]

⌈ Secret Post #3371 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 059 secrets from Secret Submission Post #482.
Secrets Not Posted: [ 0 - broken links ], [ 1 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Questions

[(Anonymous)]

My brown rice has been coming out really gummy. I'm using the right ratio of rice to water (1 cup:2.5 cups), so I know it has something to do with temperature on my awful stove. Should I be going hotter or cooler?

Re: Questions

[(Anonymous)]

I'd say cooler, and maybe less cooking time. Gumminess is usually due to overlong cooking time, in my experience.

Re: Questions

[(Anonymous)]

1) Try using basmati rice.

2) Try the microwave method:

1 cup rice, rinsed well
11/2 - 2 cups water
Put in a microwave safe container with a lid (I use a casserole dish). Cover, leaving a gap for steam to escape. Give it 4 mins on high, then 10 mins on low, stir with a fork, then another 5-10 mins on low. Stir again and taste for doneness.
(You may need more/less water; trial and error will serve you well)

Re: Questions

[(Anonymous)]

"Help me com this rice"
"Cook a different rice."

HELPFUL.

Re: Questions

[(Anonymous)]

ayrt

I...thought it was helpful? My rice always ended up mushy before I switched to basmati, which was a helpful solution for me? I don't see where I went wrong in my response. And anyway, the microwave method can be used with other rice, so chill.

Re: Questions

[(Anonymous)]

I just think it's funny is all. Presumably, OP is eating brown rice for a reason.

Re: Questions

[(Anonymous)]

ayrt

Which you can cook in the microwave using the method I mentioned...

Re: Questions

[(Anonymous)]

Also, brown basmati rice exists.

Re: Questions

[(Anonymous)]

There is such a thing as brown basmati rice, you know.

Re: Questions

[solticisekf]

Hmm, I think the usual method is easier because you don't have to stir anything. I'm very forgetful about such things. =D But this one sounds interesting. Btw, did you try to microwave cook a potato?

Re: Questions

[a_potato]

You're actually probably cooking it for too long. Check it periodically to work out your optimal time (and by "check it," I mean get some grains of rice on a fork and eat it to see what its consistency is).

Re: Questions

[(Anonymous)]

Are you using long or short grain? I grew up with short grain, it's gummier/starchier, and I'm used to it. Long grain separates/fluffs up better. To reduce starchiness in any rice, you can rinse it before cooking to remove excess starch, or you can toast the raw rice in some butter or oil before adding liquid.