Thread: Rice .........

I've never been that fond of rice but it's hard to avoid living here. We have a big plastic bin of the bloody stuff in the kitchen to keep a rice cooker stoked 24/7.

The wife puts away industrial amounts of the stuff paired with many evil concoctions while I try to just have a small amount to give substance to the latest soupy gloop.

Even so, a huge amount seems to get wasted... well, goes to the dogs or chickens so not actually wasted. I'm glad we have animals because I absolutely hate to put food in a bin.

But my point to the wife... is it really necessary to have a constant supply of carbohydrate 24/7? When we lived in the West there was never a constantly boiling pan of spuds in the kitchen so I could stuff my face with shit at any time of the day or night. We ate meals.

Growing up, myself and my sister would sometimes cook rice, put a big blob of salted butter into it to melt, and just eat it like that.

In Australia I was in a place with a lot of Chinese guys, who would bring their own cooked food to the workplace for lunch, a few different lunch boxes with lots of different vegetables and stuff, one day I took my plain rice with nothing but butter in it, and quite happily started munching away. Suddenly there was a big commotion as they went into panic mode and started giving me various little bowls of vegetables and fried tofu and crap I didn't want to eat. I guess eating what looks like plain rice in China is something only peasants do and is a sign of starvation or something.

I didn't really like the whole escapade as after that I couldn't bring my boiled rice soaked in melted salted butter anymore.

We all have different tastes.

Originally Posted by BLD

A. She is Lao.B.rice as far as she is concerned must be consumed straight after cooking. 1 day old rice is suitable for fried rice dishes only. And then there's Sticky rice, a whole different ballgame. Don't get me wrong
Should I find myself a Batchelor again your rice method would certainly be applicable. Actually I can't get all that excited about rice. Prefer spuds. but ya gotta adapt a wee bit in a multi cultural marriage. Btw.buying 20kg sacks of rice is the norm at chez bld.

I used to make "Arroz con leche" for me and my children when I was living in Belgium in big portions and store them in the freezer in meals size.
They could be stored in the freezer a few weeks without losing their texture and taste.
"Arroz con leche" is a Spanish dessert where the rice is cooked in milk with sugar.
When ready, I filled Tupperware boxes with the cooked rice/milk and added Cinnamon or orange peels for the flavor.

Originally Posted by Looper

I usually cook a pot of rice on the stove, then drain it, then spread it in a flat shape inside plastic bag and freeze it.

Then you can break off a chunk whenever you need a portion of rice. It takes about 3 minutes to nuke at 800w, or 2 minutes of you take it out early and let it thaw.

You can dole it out into portions bags and freeze them to make it even simpler, but you then do not have the option of adjusting your portion size to match your hunger/needs at the time of dining.

I don't know why, but when I cook "normal rice" and store it in the freezer in individual portions, they only last a few days.
After that, it's not edible anymore.
Didn't had that problem with Bosto rice.

Originally Posted by Looper

I did not get that off teh Tinternet. It was my own private brain-bomb about 2 years ago when I noticed that rice does not keep very well when I leave a big bag of it in the fridge for more than a very short number of days, unlike other foods, which keep much better.

Long time ago, I went with my missus and child to a newly opened roadside restaurant in Korat.
The owner was a German, but his Thai wife was doing the cooking.
Aparently, they had "Spaghetti" on the menu and my child wanted to eat the Spaghetti.
The Spaghetti was ready in a few minutes and I kept wondering how he could boil the Spaghetti so fast.
Seemed that he "Pre-cooked" the Spaghetti and stored it in portios in the freezer.
if a customer ordered the Spaghetti, he took aa portion out of the freezer and immersed it in boiling water.

Originally Posted by World traveller

After that, it's not edible anymore.

What is wrong with it? I am no connoisseur, so maybe my uncultured palate does not detect these delicate deficiencies.

Originally Posted by World traveller

if a customer ordered the Spaghetti, he took aa portion out of the freezer and immersed it in boiling water.

Seems like the kind of thing I would think up. Good on him!

Originally Posted by Looper

Seems like the kind of thing I would think up. Good on him!

The Italian place downstairs does basically the same thing. They have 5-6 sauces and just nuke the ordered sauce and heat up the noodles and voila, their meal is ready.

Originally Posted by World traveller

I used to make "Arroz con leche" for me and my children when I was living in Belgium in big portions and store them in the freezer in meals size.
They could be stored in the freezer a few weeks without losing their texture and taste.
"Arroz con leche" is a Spanish dessert where the rice is cooked in milk with sugar.
When ready, I filled Tupperware boxes with the cooked rice/milk and added Cinnamon or orange peels for the flavor.

Thai rice makes a good rice pudding too. Just add milk and some sugar to cooked rice and it's ready in seconds.

^Sacrilege

Rice pudding comes out of a tin