Uncle Ben's cooks like pasta rice

 I bought a box yesterday half-price.  I haven't tried it yet.
Apparently you boil water, add the rice, then drain it.

I'm wondering if this could be done with any rice, or if there is
something special about this type.  It is called Uncle Ben's long grain
Perfection.

You can also cook it the usual way.

 

Yes, its always been one way to do rice.


There can be.

 Karen Newton wrote:

I have never understood all these fancy rice preparation methods.
They are supposed to be about convenience, but they always seem
to be MORE complicated than just doing it the boring, standard way:

(1) Put 2 cups of water in a pan and boil it.
(2) Add 1 cup of rice slowly enough that it keeps boiling.
(3) Set the heat to low (so it'll just simmer).
(4) Put the lid on and don't touch it for 20 minutes.  Don't
     even THINK about lifting the lid.

Boom, you're done.  The water will have evaporated so no need to
drain it, the rice comes out perfect, no special baggies or steamers
or other contraptions, no special varieties of rice designed to
cook quickly, etc., etc.  Just water, rice, and a pan with a lid.
If you're cooking something else to go with it, the 20 minute window
where you don't do anything to the rice at all makes it easy to work
on that stuff.

I guess the one negative with this approach is that it does take
around 25 minutes from start to finish.  But still, if you're boiling
rice, one presumes you're doing other stuff to go with it that will
take time to cook as well.

   - Logan

 usenet@austin.rr.com says...

The point of converted rice was to offer the nutritional benefits of
brown rice, while offering the shorter cooking time of milled (white)
rice.  By steeping the unmilled (brown) rice under pressure
(parboiling), most of the nutrients and vitamins are transferred from
the bran to the kernel.  Then the bran is milled off, for faster
cooking.  

Mars, the owner of Uncle Ben's, enriches most of its white rice products
with iron and thiamine.  The new U/B "quick" rices are identical in
manufacture to Minute Rice, which, by contrast, is fully cooked, then
dehydrated.  All that is required is to reintroduce the water.  Minute
Rice is enriched by adding iron, vitamin B1, and folic acid.

--Gene

 
PaPaPeng wrote:

I've got one of them-there fancy ones!!!


My programmable fuzzy logic rice cooker:

1) Can be set up the night before, and programmed to cook before we
wake up, for freshly cooked breakfast rice, or pre-programmed in the AM
to start cooking before we get home for dinner;

2) Will keep rice warm for days. We can go 3 or 4 days before it starts
to get yucky. It's just as fresh the first 24 hours; after that, it's
not quite as fresh, but far better than storing it in the fridge and
having it go hard as a rock.

jen