Leftover rice

"James Silverton" <[email hidden]> wrote in message
news:hJKUi.512$Q%3.114@trnddc04...

Quoted message said:

Without beating that dead horse again, or perhaps apologising for it, once
you have found out roughly how much you need, it's easy in a rice
cooker:-). I used to have a marked plastic measuring cup but I can do it
by eye and one rice (as small as you like) to 1 1/2 water.

James Silverton
Potomac, Maryland

OR,
Depending how loooong your index finger is -- I've heard this too many times
to mention and have done it:

Put the rice in, and add water until the water comes up to your index
finger.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Janet Baraclough said:

The message <[email hidden]>
from "jmcquown" <[email hidden]> contains these words:

Trying to cook rice for one is

Quoted message said:

like trying to cook soup for one, unless you're buying cans of Campbell's.
There's always going to be more than one serving.

??? Why? Rice can be cooked in any quantity you want. Takes the
same time, and uses the same pan, if you cook one serving or two.

Janet

I find cooking a small quantity gives variable results.

Dee.Dee said:

"James Silverton" <[email hidden]> wrote in message
news:hJKUi.512$Q%3.114@trnddc04...

Quoted message said:

Without beating that dead horse again, or perhaps apologising for it, once
you have found out roughly how much you need, it's easy in a rice
cooker:-). I used to have a marked plastic measuring cup but I can do it
by eye and one rice (as small as you like) to 1 1/2 water.

James Silverton
Potomac, Maryland

OR,
Depending how loooong your index finger is -- I've heard this too many times
to mention and have done it:

Put the rice in, and add water until the water comes up to your index
finger.

I learned that in Japan and it is the method I always use.

jmcquown said:

Quoted message said:

I don't think stark specified how much rice. Trying to cook rice for one is
like trying to cook soup for one, unless you're buying cans of Campbell's.
There's always going to be more than one serving.

I've never had a problem cooking one serving, I usually cook one cup
but have often cooked a half cup of rice too... and if one wants a
very small quantity fast there's always the microwave. Cooking soup
for one is just as easy, that's why ramen was invented... and there
are so many different additions one can add it's actually like cooking
soup from scratch... in fact you can omit the noodles and substitue
that left over rice... slice in a clove of garlic, a stalk of celery,
a green onion, bok choy, snow peas, and any kind of left over meat,
toss in a beaten egg and a corn starch slurry, some white pepper,
sesame oil, soy sauce, a can of 'shrooms, a few cubes of tofu.... wait
a minute, we're up to soup for two! hehe

Sheldon

On Sat, 27 Oct 2007 15:02:18 -0400, George <[email hidden]>

Quoted message said:

I find cooking a small quantity gives variable results.

You must not be doing it right.

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:) said:

George <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I find cooking a small quantity gives variable results.

Quoted message said:

You must not be doing it right.

Possibly, but I find the same thing -- if I'm starting with less
than about 1/3 cup of rice, it is difficult to determine the
right amount of water to use. I attribute this to the saucepan
I'm using (6" Revereware) having a lid that isn't quite completely
tight (although nearly so), and the boil-off is too much of a
variable for that small of a quantity.

Steve

Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):

??>> George <[email hidden]> wrote:

??>>> I find cooking a small quantity gives variable results.

??>> You must not be doing it right.

SP> Possibly, but I find the same thing -- if I'm starting with
SP> less than about 1/3 cup of rice, it is difficult to
SP> determine the right amount of water to use. I attribute
SP> this to the saucepan I'm using (6" Revereware) having a lid
SP> that isn't quite completely tight (although nearly so), and
SP> the boil-off is too much of a variable for that small of a
SP> quantity.

Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
the low limit for me but you'd hardly want less than that for a
person and discarding any excess is no big deal.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sat, 27 Oct 2007 14:04:25 -0400, "Dee.Dee" <[email hidden]>

Quoted message said:

Put the rice in, and add water until the water comes up to your index
finger.

Almost... put your index finger on top of the rice and add until it
comes up to the line where your first joint is located. Works better
on medium to large amounts of rice than small if you use a regular
sized rice cooker. I've never used a little rice cooker, so it may
also work on small amounts of rice cooked in the little ones.

YMMV

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<sf> wrote in message news:[email hidden]...

Quoted message said:

On Sat, 27 Oct 2007 14:04:25 -0400, "Dee.Dee" <[email hidden]>

Quoted message said:

Put the rice in, and add water until the water comes up to your index
finger.

Almost... put your index finger on top of the rice and add until it
comes up to the line where your first joint is located. Works better
on medium to large amounts of rice than small if you use a regular
sized rice cooker. I've never used a little rice cooker, so it may
also work on small amounts of rice cooked in the little ones.

YMMV

Damn! I wrote it soo wrong. That's what I meant to say. Thanks for
correcting it.
Yes, I've used this technique on a very small and a medium-small and a
medium rice cooker.

I'm using a different brand and it's fairly large. What I like most about
it is that it never has any brown scum on the bottom -- finally!
Dee Dee

Janet Baraclough said:

The message <[email hidden]>
from "Default User" <[email hidden]> contains these words:

As I'm making it for one, it's hard to

Quoted message said:

make a small batch suitable for one meal.

Plain boiled rice?

For my appetite, I allow 3 oz of dry rice boiled in a pan with 6
fluid oz of salted water. If I'm hungrier I'd use more ounces of rice
and vice versa.. The time and utensils are the same.

That doesn't cook well because the amounts are so small. You end up
with a shallow layer.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

James Silverton said:

Default wrote on 27 Oct 2007 16:32:33 GMT:

??>> jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j>>> Freeze it. Cooked rice freezes beautifully and only takes
j>>> minutes to reheat to use in any manner you'd like.
??>>
??>> It hardly seems worth the trouble unless you've
??>> accidentally made a lot since rice is cheap

DU> I routinely make extra rice. As I'm making it for one, it's
DU> hard to make a small batch suitable for one meal. I find a
DU> full pot of at least one cup raw makes a much better end
DU> result.

DU> Rice keeps nicely in the refrigerator or freezer and
DU> microwaves up in no time, and is practically
DU> indistinguishable from freshly made.

Without beating that dead horse again, or perhaps apologising for it,
once you have found out roughly how much you need, it's easy in a
rice cooker:-). I used to have a marked plastic measuring cup but I
can do it by eye and one rice (as small as you like) to 1 1/2 water.

No way I'm wasting money on a dedicated rice cooker. The other way is
very simple, cook a good amount in a 2-qt saucepan, save 2/3 other days.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Steve Pope said:

:) said:

George <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I find cooking a small quantity gives variable results.

Quoted message said:

You must not be doing it right.

Possibly, but I find the same thing

I mentioned elsewhere that cooking larger quantities produces superior
results. I can't fathom why some people are so bent out of shape about
it. They should cook the quantities they prefer.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 27 Oct 2007 22:25:12 GMT, "Default User" <[email hidden]>

Quoted message said:

James Silverton wrote:

No way I'm wasting money on a dedicated rice cooker. The other way is
very simple, cook a good amount in a 2-qt saucepan, save 2/3 other days.

Dedicated rice cookers last for decades. You'll get your money's
worth out of it - especially if it's an appliance that's used enough
to stay out on your countertop.

--
See return address to reply by email
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sf said:

On 27 Oct 2007 22:25:12 GMT, "Default User" <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

No way I'm wasting money on a dedicated rice cooker. The other way
is very simple, cook a good amount in a 2-qt saucepan, save 2/3
other days.

Dedicated rice cookers last for decades.

Irrelevant.

Quoted message said:

You'll get your money's worth out of it

Seems unlikely. Its job can be abley filled by other means, such as a
saucepan on a burner.

Quoted message said:

- especially if it's an appliance that's used enough
to stay out on your countertop.

There is already insufficient counter space.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 27 Oct 2007 23:09:25 GMT, "Default User" <[email hidden]>

Quoted message said:

sf said:

On 27 Oct 2007 22:25:12 GMT, "Default User" <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

No way I'm wasting money on a dedicated rice cooker. The other way
is very simple, cook a good amount in a 2-qt saucepan, save 2/3
other days.

Dedicated rice cookers last for decades.

Irrelevant.

It certainly is relevant. I don't buy disposable items and rarely say
I think something is worth the money I spent on it (like knives, which
I think most food snobs spend far too much money on), but a rice
cooker passes the acid test of time and useage.

--
See return address to reply by email
remove the smiley face first

sf said:

It certainly is relevant. I don't buy disposable items and rarely say
I think something is worth the money I spent on it (like knives, which
I think most food snobs spend far too much money on), but a rice
cooker passes the acid test of time and useage.

But it's unnecessary. I've been using the same pan to cook rice
for 30+ years (and my mother used it for at least a decade before
I). And I'd bet it cost $5-6 in the 60's.

I don't see how buying a dedicated rice cooker for $40-$300 is an
advantage over that $5, multi-purpose pan.

-sw

(Steve Pope) said:

:) said:

George said:

I find cooking a small quantity gives variable results.

You must not be doing it right.

Possibly, but I find the same thing -- if I'm starting with less
than about 1/3 cup of rice, it is difficult to determine the
right amount of water to use.

A measuring cup seems to work well for normal folks.

I attribute this to the saucepan

Quoted message said:

I'm using (6" Revereware) having a lid that isn't quite completely
tight (although nearly so),

A tight fitting lid doesn't mean air tight.

Quoted message said:

and the boil-off is too much of a
variable for that small of a quantity.

Steve

Rice shouldn't boil... should be brought just to the boil and
immediately placed at the lowest possible simmer... move the pot
partially off the heat if need be. And the diameter of a pot is
absolutely meaningless without knowing its capacity... with the water
and raw rice there should be about half the volume of head room of its
contents. To cook a 1/3 cup of rice use a scant 2/3 cup of liquid...
the pot should be 1/2 quart capacity. For so small a quantity of rice
you really should consider a microwave.

One time on Usenet said:

Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):

??>> George <[email hidden]> wrote:

??>>> I find cooking a small quantity gives variable results.

??>> You must not be doing it right.

SP> Possibly, but I find the same thing -- if I'm starting with
SP> less than about 1/3 cup of rice, it is difficult to
SP> determine the right amount of water to use. I attribute
SP> this to the saucepan I'm using (6" Revereware) having a lid
SP> that isn't quite completely tight (although nearly so), and
SP> the boil-off is too much of a variable for that small of a
SP> quantity.

Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
the low limit for me but you'd hardly want less than that for a
person and discarding any excess is no big deal.

Neither is saving it for another meal. Fried rice, or cold with milk
and vanilla...

--
Jani in WA

(Little Malice) said:

One time on Usenet said:

Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):

Quoted message said:

??>> George <[email hidden]> wrote:

Quoted message said:

??>>> I find cooking a small quantity gives variable results.

Quoted message said:

??>> You must not be doing it right.

Quoted message said:

SP> Possibly, but I find the same thing -- if I'm starting with
SP> less than about 1/3 cup of rice, it is difficult to
SP> determine the right amount of water to use. I attribute
SP> this to the saucepan I'm using (6" Revereware) having a lid
SP> that isn't quite completely tight (although nearly so), and
SP> the boil-off is too much of a variable for that small of a
SP> quantity.

Quoted message said:

Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
the low limit for me but you'd hardly want less than that for a
person and discarding any excess is no big deal.

Neither is saving it for another meal. Fried rice, or cold with milk
and vanilla...

You mean just rice and vanilla flavored milk soup, not pudding? I
don't think it's worth the effort to make fried rice, or pudding, or
even your soup for so small an amount or rice (50 cents worth of
vanilla for one penny's worth of rice), certainly not worth the clean
up... I mean like I'm not going to clean pots, bowls and utensils for
3 spoonsful (one penny's worth) of rice... it ain't even a lech n' a
schmeck (a lick and a smell).

<sf> wrote in message news:[email hidden]...

Quoted message said:

On 27 Oct 2007 23:09:25 GMT, "Default User" <[email hidden]>

Quoted message said:

sf said:

On 27 Oct 2007 22:25:12 GMT, "Default User" <[email hidden]>
wrote:

Quoted message said:

> No way I'm wasting money on a dedicated rice cooker. The other way
> is very simple, cook a good amount in a 2-qt saucepan, save 2/3
> other days.
>
Dedicated rice cookers last for decades.

Irrelevant.

It certainly is relevant. I don't buy disposable items and rarely say
I think something is worth the money I spent on it (like knives, which
I think most food snobs spend far too much money on),

but a rice

Quoted message said:

cooker passes the acid test of time and useage.

Here! Here!
Dee Dee