This tasty Mexican rice dish is cooked with tomatoes and chicken stock.
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Thanks for the responses. I think the rinsing was a bad idea AND that the liquid ratio was probably off. I'll make sure to tweak these next time and report back. In the meantime, I was wondering whether it is a bad idea to add the mire poix first, since the moisture from the vegetables might keep the rice from coating nicely. Also, Mark Bittman suggests sautéing the rice first. Any thoughts?
Don't get too hung up on things as I am sure it was just the ratio of liquid you used and the rinsing of the rice that produced the mushy rice. You may also want to review the lessons on rice, in particular the lesson on How to Make Pilaf. Cheers!
OK here's what I did. I used 1 cup of jasmine rice. For my puree I used 2 oven roasted tomatoes. (Roasted with olive oil, garlic, dried basil, oregano, ground pepper, and salt drizzled on tomatoes before roasted for 4 hours.), garlic, cumin, chicken stock, and kosher salt to taste. Cooked rice for 20 minutes. It came out amazing.
Great recipe ... in terms of flavor. Unfortunately, every time I try it the rice comes out mushy. I'm definitely not getting nicely separated rice. I'm pretty sure I pilaf well, and that the ratio of water to rice is right. Any rule of thumb here?
Robert, going back to your original post "Mushiness" you mentioned that you used 3 cups of water to 1/2 cup of rice. Essentially a 6:1 ratio. That is way too much liquid. You are essentially making rice soup with that ratio.
You seem determined to make this work, so I'd like to suggest you try the following... This method has never failed me, and is very forgiving. There is only one semi-critical time element. I have used this technique successfully with Jasmine, Basmati, and Sushi rice. I use it all the time for Rice Pilaf, and used it just today for Pilau Rice. I like Basmati for rice Pilaf, but of course that is a personal choice. NOTE: I do not use a rice cooker... just a stainless steel 3 quart saucepan. This method is for stove top cooking in a heavy bottom, thick walled, stainless steel pot. I suspect other quality pots will work too, but they must retain heat well and have a heavy bottom to help prevent scorching. The pot also needs to have a lid that fits well to prevent the steam from escaping. This is not for converted rice, or brown rice.
Leigh's Never-Fail stove-top rice cooking technique for long-grain rice.
1. rinse 2 cups (500 ml) rice until water runs clear.
3. pour rice into cold saucepan and add 600ml (roughly 2 1/4 cups) of cold water (or stock, or other liquid)
4. Bring to a boil over med-high heat
5. Once boiling is achieved (visible bubbling), cover tightly, reduce heat to lowest setting and set timer for 18 minutes.
6. At 18 minutes, remove from heat and set timer for another 18 minutes. No peeking!! Do NOT lift the lid and allow steam to escape.
7. At the end of the second 18 minute mark, lift lid and fluff with a fork.
for Rice Pilaf, the timing is exactly the same, but you do not rinse the rice, and you add the uncooked rice to sizzling mirepoix. Once the rice is opaque or browned as desired, then add 600 ml of water or stock or other liquid and continue as above. :)
Mansoor, I think there is either a typo in your question (6 cups water to 1 cup liquid) or in the instructions on your package. I suspect you meant to say "6 cups water to 1 part RICE."
All I can suggest is that you experiment. Different types of rice cook differently, and depending on the cooking method, will require different amounts of liquid. Personally, I like my rice soft, but not mushy, so I use minimal liquid, and slow methods of cooking to allow for good absorption.
Hi Leigh and Mansoor- The 6:1 ratio of liquid to rice sounds very, very high... most are in the 2:1 to 1:1 ratio (depending on soaking and rice type) except for risotto which can use more because of the evaporative nature (i.e. uncovered pot) of the cooking method and the "wet" final result. I hope this helps!