Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Question for Pilsbury Please
Page 1, 2, 3  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
otatop



Joined: 01 Jun 2005
Posts: 1425
Location: North London
PostPosted: Wed Dec 09, 15 4:00 pm    Post subject: Question for Pilsbury Please  Reply with quote    

It's about rice.
The Hackney Winter Night Shelter approaches. I've always avoided cooking anything that needs rice as an accompaniment, but curry is always well received and I can't rely on having a confident rice-cooking volunteer on the night.
I'd love you forever if you could tell me how to cook plain boiled rice for 30/40 people! Quantities would be really helpful - and perhaps fancier recipes .....

And for anyone who reads this and lives in London, there's a great comedy fundraising show at the Hackney Empire on 6 Feb, but it does tend to sell out fairly pretty quickly.

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Wed Dec 09, 15 4:23 pm    Post subject: Reply with quote    

When do you need the rice?

If timing works I'd be happy to cook it

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Wed Dec 09, 15 5:02 pm    Post subject: Reply with quote    

Gareth says:

Get a big big pan, the wider the better. Rice goes in- use the quantities on the packet per person. Level it across the pan bottom. Add cold water to cover to a depth of your first knuckle when you just touch the rice with your fingertip. Bring rapidly to a rolling boil, boil with lid off for three minutes. Add lid, switch off heat, leave for twenty minutes and taste a grain or two. If its done, stir, if not, leave for five more minutes. Do not stir it before its done. That is very important.

he says its foolproof, and so far I've also found it to be so

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Wed Dec 09, 15 5:04 pm    Post subject: Reply with quote    

Gareth's recipe is good

Nick



Joined: 02 Nov 2004
Posts: 34018
Location: Hereford
PostPosted: Wed Dec 09, 15 5:05 pm    Post subject: Reply with quote    

I would add to soak the rice first, and remember it freezes well, so doesn't need to worry you on the day.

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Wed Dec 09, 15 5:07 pm    Post subject: Reply with quote    

I've never soaked rice

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Wed Dec 09, 15 5:10 pm    Post subject: Reply with quote    

I asked G about soaking and he says he sometimes rinses cheap rice through to remove dust, but usually doesn't bother. No reason why not to though if you want, it should speed up cooking very slightly.

Nick



Joined: 02 Nov 2004
Posts: 34018
Location: Hereford
PostPosted: Wed Dec 09, 15 5:28 pm    Post subject: Reply with quote    

Yep, it halves cooking time and removes some starch making it less sticky, more fluffy.

But, there are many ways to skin a cat.

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Wed Dec 09, 15 5:30 pm    Post subject: Reply with quote    

I never use cat in my rice

Nick



Joined: 02 Nov 2004
Posts: 34018
Location: Hereford
PostPosted: Wed Dec 09, 15 5:31 pm    Post subject: Reply with quote    

Bloody foreigners. Coming over here, not eating our muck.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41968
Location: North Devon
PostPosted: Wed Dec 09, 15 5:32 pm    Post subject: Reply with quote    

A cat skin cartouche helps with the steaming phase.
This thread's stopped being helpfull, hasn't it?

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Wed Dec 09, 15 5:33 pm    Post subject: Reply with quote    

Useful, me?

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Wed Dec 09, 15 5:35 pm    Post subject: Reply with quote    

Lol thst about covers it but just in case at work I do mine I the oven, twice as much water to rice in an oven proof dish ans then tightly cover with foil and if you can put a lid on.
Into an oven for about an hour normally and then give it a stir.
If all or at least most of the liquid has been absorbed then leave covered until needed and then fluff with a serving spoon, if there is still quite a lot of liquid in there back in the oven.
You can add mustard seeds, cumin seeds and a spoon of turmeric before cooking for yellow rice.
You can also mix a splash of oil onto the rice before adding the water and mix well if you think the grains might stick.

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Wed Dec 09, 15 5:40 pm    Post subject: Reply with quote    

Oh and if you can add boiling water to the rice before it goes in the oven it will cook quicker
and I forgot to mention salt because I don't use it for the kids but people can add their own if you don't want to add it.
As for measurements.
I do 2 litres of rice to 4 litres of boiling water in a full size gasronorm pan and it cooks to fill the pan, I will check the size in a bit but I would say it's 20- 25 healthy adult portions..

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Wed Dec 09, 15 5:52 pm    Post subject: Reply with quote    

Oh and what night? I may well be able to be a confident rice cooking volenteer.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2, 3  Next
Page 1 of 3
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com