GTA
All Springer/NP/PCP Air Gun Discussion General => Hunting Gate => Wild Game Preparation and Recipes Gate => Topic started by: Bicycleman on August 14, 2022, 11:10:17 AM
-
In my culture, rice (more precisely, sticky rice) is part of most wildlife dishes.
As a result, I have been preparing/cooking the rice in my house for about 50 years. My Judy does cook rice too - but in one of those electric rice-cookers things. :o
Lately, when we were going to have rice, she had started putting the ingredients together before I got a chance. Well, the last time she did this, and I started cooking the rice, I thought it looked unusual. When it boiled over for the second time 20 minutes into the cooking process, I knew something was not right. That pot of rice gave 'STICKY' a whole new meaning.
The rest of the story: Several days later my Judy confessed said she realized that she had put twice the amount of water. At that time, I suggested that maybe we should go back to the way it was before she started messing in my cooking. <--- That went over well. The doctors say I should recover fully by the time Squirrel Season opens.
Okay, the part "went over well. The doctors say . . . . " is a joke. My Judy was actually telling me what she had done in an apologetic tone. All is forgiven and she assured me that she will leave the rice cooking the old fashioned way entirely to me.
-
But how are you going to cook with that pot lodged firmly up your butt?
;D
-
Scott, so far this morning, everything is copacetic.
-
Several hours have gone by since lunch. We had rice to go with the gravy. I measured out everything and cooked it carefully. It was much better than the last time I cooked rice. ::) ;D
-
Well Mike, after reading this, I was just wondering how it felt to sleep in the garage, alone, this time of year. I'm sure your Judy was not the happy camper that she always is, after that. I know you are chomping at the bit for squirrel season to open. Hope you have a great season this year!!!
-
Good morning, Eddie. It is good to hear from you.
All is good around the campfire here.
You bet I am sooooo ready for the squirrel season. [I didn't hunt the Spring Season due to the early warm temperatures and the ticks.] My two permissions here are solid. And I am also planning to hunt in Louisiana with my brother. He has two permissions there. One is definitely available. The other one is questionable since there have been some changes since last season. I will see how it plays out once I get down there and snoop around some. ;) :D
Stay well and good hunting my friend.
-
Mike, I'm sorry to hear about the ruined rice and the preceding surgical extraction of the rice cooker from your nether orifice. Now, there are the simple, inexpensive glass lid rice cooker, and then there are the +$100 rice cooker that has the locking cover. Being Asian, I own the pricy, sophisticated version. Just add the proper ratios, and set it and forget it. Perfect rice every time. Heck, make rice in the morning, and it'll still be fresh, hot and unburnt at dinner time.
Mine can cook/make other stuff as well, but I've never bothered even looking into it. All I want is perfect rice!
-
I have an ancient 2qt. Club aluminum sauce pan. I learned to make rice in it when I was a kid. I taught my daughter to cook rice in it and found a duplicate pot in a thrift store for her when she moved out. The memsahib does not cook rice. She leaves rice to me and the kid.
In fact I think I’ll go cook up a pot of chicken and rice right now!
-
Cap, I am happy that I could provide a little bit of inspiration for your next feast.
Dinh, you said "set it and forget it". I like the forget it part; and that is exactly what I do when the discussion turns to automatic rice cookers. I call it the joy of cooking to do things in the old ways.
-
Cap, I am happy that I could provide a little bit of inspiration for your next feast.
Dinh, you said "set it and forget it". I like the forget it part; and that is exactly what I do when the discussion turns to automatic rice cookers. I call it the joy of cooking to do things in the old ways.
Yeah, and using earthen ware and wood to cook food.
Food just tastes better cooked that way 🤗
-
we went to the boiling bag rice years ago, problem solved.
-
We just make rice in the microwave here. It comes out just "ok".
-
Jerry, if there isn't a law against cooking rice in a microwave, there should be.
Just joking.
How do you cook rice in a microwave and how does it come out?
-
Jerry, if there isn't a law against cooking rice in a microwave, there should be.
Just joking.
How do you cook rice in a microwave and how does it come out?
Buy the stuff in bags that nuke for 90 seconds and he really means its just ok like just better than meh.
-
Hummmm!
-
Made chicken and rice the old fashioned way. Two cups rice, two cups chicken broth, two cups water, one table spoon of olive oil and a dash of salt. I broiled and and boned two chicken thighs and mixed it with the rice. A little fresh ground pepper and it was perfect. I skipped a lot of the stuff I usually put in like sliced carrots, onion, and celery cause my mouth is still pretty sore and I ain’t quite got the hang of eating with dentures yet. :D
-
Made chicken and rice the old fashioned way. Two cups rice, two cups chicken broth, two cups water, one table spoon of olive oil and a dash of salt. I broiled and and boned two chicken thighs and mixed it with the rice. A little fresh ground pepper and it was perfect. I skipped a lot of the stuff I usually put in like sliced carrots, onion, and celery cause my mouth is still pretty sore and I ain’t quite got the hang of eating with dentures yet. :D
My brother opted for a longer time before dentures so his gums were fully healed and hard and set before he was fitted for dentures. I dont know if it was better but he said he got used to the fit quick.
-
Jerry, if there isn't a law against cooking rice in a microwave, there should be.
Just joking.
How do you cook rice in a microwave and how does it come out?
I forget the ratio, but we just put water and the rice in a bowl, cover it with a paper plate, and nuke for several minutes. There's directions on the box or bag. Jasmine rice takes a really long time though, even in the microwave.
-
Thanks, Jerry. I might give that a try.
-
I must admit... I am a rookie.
For 40 years I had only known "minute rice"
Now in the last decade I follow the directions on the Zatarans box. :o
-
Ok Cajun.. I found these ingredients here at home tonight
A bag of Brown Rice
Rotella tomato/green chilies, pulled pork and Louisiana Hot sauce...,
Do I pre cook the rice and then add it to a skillet with the meat and tomato/hot sauce... Or cook it all together to let to rice absorb the juice?
-
Dump it all in add stock or broth instead of water.
-
Sounds good already!
-
Scott, you go for the good stuff.
https://www.mccormick.com/zatarains/products (https://www.mccormick.com/zatarains/products)
-
Exactly what I thought on my Zatarans..
Either the Jumboli or Gumbo box with Smoked sausage and shrimp is awesome.
Until I started reading this thread...
Then I thought I was cheating. ;)
-
You are never cheating when you eat what you want, fix it yourself, and it comes out the way you want it.
That is how my banana came out of the peel this morning. ::)
-
This is the brand of rice that we eat.
I have a coworker, a Filipina-Hawaiian, who has access to the Air Force base where it is $10 cheaper compared to other stores’ prices, so we buy at the same time.
It’s somewhat sticky, tasty, and very similar to the uber expensive Japanese rice being sold in the Philippines.
It needs meager water, this rice.
-
I like my rice sticky if I am am eating it with other foods on top of it. If its fried rice then it cant be sticky thats sate law.
-
You should try this brand, Mr. Matt, it's 1st class.
South Koreans and the Japanese pick these up.
-
We had a rice farm in Louisiana. But it is difficult to get Louisiana rice at Kroger stores in Tennessee. When we are able to get to Louisiana, we buy a supply or Crawfish, smoked Cajun Sausage, and KONRIKO Rice.
https://www.conradrice.com/home/ (https://www.conradrice.com/home/)
-
In my culture, rice (more precisely, sticky rice) is part of most wildlife dishes.
As a result, I have been preparing/cooking the rice in my house for about 50 years. My Judy does cook rice too - but in one of those electric rice-cookers things. :o
Lately, when we were going to have rice, she had started putting the ingredients together before I got a chance. Well, the last time she did this, and I started cooking the rice, I thought it looked unusual. When it boiled over for the second time 20 minutes into the cooking process, I knew something was not right. That pot of rice gave 'STICKY' a whole new meaning.
The rest of the story: Several days later my Judy confessed said she realized that she had put twice the amount of water. At that time, I suggested that maybe we should go back to the way it was before she started messing in my cooking. <--- That went over well. The doctors say I should recover fully by the time Squirrel Season opens.
Okay, the part "went over well. The doctors say . . . . " is a joke. My Judy was actually telling me what she had done in an apologetic tone. All is forgiven and she assured me that she will leave the rice cooking the old fashioned way entirely to me.
;D
I'd like to hear your recipe for rice. That's one thing I don't cook myself. I let my wife take care of it.
-
1 part Medium grain rice
2 parts water [room temperature]
Salt the rice and water mixture to taste.
When you put the rice and water in a saucepan/rice pot, it should fill no more than half the pot.
Place pot on high heat until the contents come to a rolling boil. Turn heat down to the lowest level and allow the contents to settle down [should take about two to three minutes].
Cover pot and cook on the lowest heat for 30 minutes.
This recipe should yield sticky rice. Long grain and Extra Long grain will probably yield a flakier end product.
Enjoy!
Side note: I spent a couple weeks at Fort Sill for Army Reserves training. I visited Mt. Scott and saw the Bison herd.
-
1 part Medium grain rice
2 parts water [room temperature]
Salt the rice and water mixture to taste.
When you put the rice and water in a saucepan/rice pot, it should fill no more than half the pot.
Place pot on high heat until the contents come to a rolling boil. Turn heat down to the lowest level and allow the contents to settle down [should take about two to three minutes].
Cover pot and cook on the lowest heat for 30 minutes.
This recipe should yield sticky rice. Long grain and Extra Long grain will probably yield a flakier end product.
Enjoy!
Side note: I spent a couple weeks at Fort Sill for Army Reserves training. I visited Mt. Scott and saw the Bison herd.
That sounds really good. My wife says that's how she does it but she uses long grain which is less sticky.
When I moved here it took me over a year to get around to going to mount Scott because I grew up on hills bigger than that but when I did go the view impressed me.
-
Yesterday, while shopping at KROGER, we bought more rice. I jokingly said that we would buy a 50# sack of KONRIKO the next time we were in Louisiana. She quickly amended the statement to "a 10# bag" (which is about what we have room to store here.)
In Louisiana, we stored excess grain products in our large chest-type freezer. We don't have one of those here.