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<blockquote data-quote="Dannyalcatraz" data-source="post: 6597779" data-attributes="member: 19675"><p>In all honesty, though I was cooking in large portions to feed multiple people and/or to have leftovers, that wasn't the issue. I RARELY cook rice that isn't bagged. (A sin, i know.) So instead of being even semi-precise, I eyeballed it.</p><p></p><p>What compounded it was that I was using the method in which you're using juuuuust enough water so that when the water is gone- fully absorbed by the cooked rice- it is done...and BECAUSE there was too much water, I just kept cooking it. So it was overcooked as well.</p><p></p><p>Usually, when I cook regular, unbagged rice, I'm baking it. Which is to say that it is in a baking dish below some kind of meat. The juices from the meat combine with other liquids in the pan- usually some kind of lemon juice, wine, broth, oil/fats, etc.- mixed and pre-seasoned with nuts and/or veggies, herbs & spices to make for a nice, 1-pot dish. </p><p></p><p>Hilariously, the last time I did THAT, I overcrowded my pan, and some of the rice was above the liquid line. That meant it had almost no liquid to absorb, and thus, some of the pan contained hard little baked rice discs... Worse still- I didn't notice until after I had removed it from the pot and placed it into a Tupperware container, which let the good & bad rice get mixed together. (Had I noticed, I'd have been able to salvage things by merely shaving off the top layer of rice where the problem existed.</p><p></p><p>Aaaaaand Mom seemed to get most of the poorly done rice. Not amused.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6597779, member: 19675"] In all honesty, though I was cooking in large portions to feed multiple people and/or to have leftovers, that wasn't the issue. I RARELY cook rice that isn't bagged. (A sin, i know.) So instead of being even semi-precise, I eyeballed it. What compounded it was that I was using the method in which you're using juuuuust enough water so that when the water is gone- fully absorbed by the cooked rice- it is done...and BECAUSE there was too much water, I just kept cooking it. So it was overcooked as well. Usually, when I cook regular, unbagged rice, I'm baking it. Which is to say that it is in a baking dish below some kind of meat. The juices from the meat combine with other liquids in the pan- usually some kind of lemon juice, wine, broth, oil/fats, etc.- mixed and pre-seasoned with nuts and/or veggies, herbs & spices to make for a nice, 1-pot dish. Hilariously, the last time I did THAT, I overcrowded my pan, and some of the rice was above the liquid line. That meant it had almost no liquid to absorb, and thus, some of the pan contained hard little baked rice discs... Worse still- I didn't notice until after I had removed it from the pot and placed it into a Tupperware container, which let the good & bad rice get mixed together. (Had I noticed, I'd have been able to salvage things by merely shaving off the top layer of rice where the problem existed. Aaaaaand Mom seemed to get most of the poorly done rice. Not amused. [/QUOTE]
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