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How do you like your rice ?
How do you like your rice ?? clumping ( Asian style ) or non clumping or soupy ( Caribbean soupy rice )
What do you prefer ???
What do you prefer ???
"There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
Wild - non clumpy
My go to method is 2 cups water to 1 cup uncooked rice. Bring the water to a boil, add the rice. Stir with a NON-WOODEN spoon. Turn heat down to low ( about 25% of max) and lid. Set timer for 18 minutes.
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I likes my rice, right on my plate beside my beef, pork, chicken and wild game!!!!!!!!!!!!!:silly::roll2: All jokes aside I like rice anyway it can be fixed!!!!!!! Here lately I have been eating Jasmine style rice, its got a good flavor and seems to last a little longer for leftovers than the other rice's
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I love dirty red rice too.
That makes no sense.
"How do you like your women?"
"Like I like my coffee.........ground up and in the freezer!"
Yep...under the gravy...
So true !
Ooooooh, multicultural, eh?
I agree with the rice cooker. We've used one for years. I like my rice to go with my meal. If I'm having Asian and using chopsticks I got to have sticky rice.
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Now that you brought it up, extra large grub worms when cooked properly, taste somewhat like rice, I remember those from survival training, a huge fallen rotten log is a home for all types of edible critters...... I remember poking some of the lager ones with a survival knife and the clinking noise their jaws made when those grub worms bit at the knife....
I guess that would be Asian style.
That reminds Me of Klingon ( Dominican morcilla ) blood sausage & rice, I would not eat that even if I was at gun point..... :guns: or blood pudding / blood wine either.
I dislike plain white rice....
Aint that the truth. 20 minute, no stir risotto is one of my specialties with the magic pressure vessel.
Rice? Best way to serve rice is rolled into a ball with some sort of cured pork product, breaded with bread crumbs and deep fried. It's called Arancini: http://en.wikipedia.org/wiki/Arancini
Why a non wooden spoon?
Just curious. That's all I use in my designated rice cooking pot. It is a bamboo spoon. Don't want to scratch the pot all up since it is a nonstick one.
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