Every time I make rice, my stove is a MESS. No matter which pot with a tight fitting lid I use, I have white gummy residue all over my stove. I have 6 burners and it spreads to about 4 of them making it a HUGE clean up. ARGHH!!
lol!!! I feel exactly the same way. And no matter how careful I am, little dry pieces of rice end of scattered all over the floor. Frozen pizza is the same, with that darn frozen cheese going everywhere, not to mention the crumbs when you slice it.
When I make rice, I make about 3X the amount I need. That way, I can just microwave it for future meals during the week, and only have to deal with the mess once that week. Then again, I'm lazy...I always overcook so I can get at least two meals out of every cooking effort :-).
Have you baked it? It is so much more foolproof than the stove top method because you can keep the heat perfectly constant - and no mess!
Baked Brown Rice: 1 1/2 cups brown rice 2 1/2 cups water 1 tablespoon unsalted butter (optional) 1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Never tried to bake it, though it's an interesting thought. The problem is that I often forget to even put the rice on, not realizing it takes as long as it does. I would try the microwave method, but I've already killed one microwave this year, so I am using it's replacement
I really like my rice steamer and this is one of the reasons! All I have to clean is the lid with a damp cloth, the steam release port under running water, and the pot in the dishwasher. You should try it!! It works great for grain blends and oatmeal too.
I have the same problem of forgetting to make it until it's 10 minutes before dinnertime. I've started making a big pot and freezing the extra in a freezer ziploc laid out flat. Then when I want rice on short notice, I just break off a hunk and heat it up in the microwave. Not quite as good as fresh-made, but definitely better than eating crackers (which would be the dinner grain otherwise, sad but true).
I feel your pain! I just had to clean mine again after making rice. I have a steamer/rice cooker that I got as a gift but never use...maybe I should try that instead. And, like you, I tend to forget how long it takes to cook as well. We didn't eat til 6:00 the other night b/c of the darn rice! (we're usually a pretty consistent 5:30).
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You could do what I do, and let it make a mess in your microwave....
T.
lol!!! I feel exactly the same way. And no matter how careful I am, little dry pieces of rice end of scattered all over the floor. Frozen pizza is the same, with that darn frozen cheese going everywhere, not to mention the crumbs when you slice it.
When I make rice, I make about 3X the amount I need. That way, I can just microwave it for future meals during the week, and only have to deal with the mess once that week. Then again, I'm lazy...I always overcook so I can get at least two meals out of every cooking effort :-).
Have you baked it? It is so much more foolproof than the stove top method because you can keep the heat perfectly constant - and no mess!
Baked Brown Rice:
1 1/2 cups brown rice
2 1/2 cups water
1 tablespoon unsalted butter (optional)
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan.
Once the water boils, pour it over the rice, stir to combine, and cover the dish
tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
belizesig1
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Never tried to bake it, though it's an interesting thought. The problem is that I often forget to even put the rice on, not realizing it takes as long as it does. I would try the microwave method, but I've already killed one microwave this year, so I am using it's replacement
I really like my rice steamer and this is one of the reasons! All I have to clean is the lid with a damp cloth, the steam release port under running water, and the pot in the dishwasher. You should try it!! It works great for grain blends and oatmeal too.
k
I have the same problem of forgetting to make it until it's 10 minutes before dinnertime. I've started making a big pot and freezing the extra in a freezer ziploc laid out flat. Then when I want rice on short notice, I just break off a hunk and heat it up in the microwave. Not quite as good as fresh-made, but definitely better than eating crackers (which would be the dinner grain otherwise, sad but true).
Deb
I feel your pain! I just had to clean mine again after making rice. I have a steamer/rice cooker that I got as a gift but never use...maybe I should try that instead. And, like you, I tend to forget how long it takes to cook as well. We didn't eat til 6:00 the other night b/c of the darn rice! (we're usually a pretty consistent 5:30).
Dana
Edited 7/13/2007 9:30 am ET by dana828
It must be a cultural thing, the thousands of years of rice cooking in my genes has enabled me to cook it without ever having the pot boil over.
And as for getting grains all over the floor, I use a measuring cup. Or I pour straight from the box to the pot.
:oP
My rice doesn't boil over....but I have a very old pot and a very old lid that don't fit well...maybe that is the trick! : )
maybe you just have too much in there for the size of the pot??
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