From Frugal Foundations to Fortified Family Future

themadvix

Don’t you do rice in your pressure cooker GP? So easy and no watching involved! Not sure what sort of pc you have but imagine this could be transferable? https://greenhealthycooking.com/instant-pot-rice/

Greying_Pilgrim

themadvix said:

Don’t you do rice in your pressure cooker GP? So easy and no watching involved! Not sure what sort of pc you have but imagine this could be transferable? https://greenhealthycooking.com/instant-pot-rice/

No hun, I'm not sure I have done rice in the PrC 🤔  I think I meant in general, I don't really want to spend time in the kitchen on Christmas day - popping a carton of frozen rice into the microwave is what I want to be doing (rather than getting a microwaveable pouch), not actually cooking anything 'from scratch'.  

I will have a look at that method tho tmv - I don't mind trying it out to get a 'batch' of rice done to freeze and then pull out on Christmas Day.  Thanks 👍

Bookworm - thanks, that's helpful.  I'll also be looking for onions, but I suspect, if they are on any of the supermercados lists, they will be the long shallots that MrL stock, fair enough for 8p or whatever, but I seem to whip through bags of those quicker than conventional onions, not sure why? 

Greying X

Greying_Pilgrim

Thanks tmv - I've just had a read through that technique, and it seems straightforward enough.  I suppose my only query is whether an IP heats up quicker than a stove-top PrC - I get the 3 minutes 'cooking' time, but, depending on the weather, it can take say 10 minutes to get up to high pressure.  I usually do NPR anyway, so that's ok.  Worth a try! I usually do the absorption method, so I don't think I'm going to save much time, but if I can crack the technique, I could cook more at once, as the PrC is quite big (although as you know, you never fill a PrC full, but it would still cook quite a load of rice at once.  

Greying X

Grumpelstiltskin

GP Lidl have shallots.
18/12-24/12 - Lidl Weekly | Lidl UK - lidl.co.uk

Greying_Pilgrim

Thanks Grumpelstiltskin - that's helpful 😁

Greying X

themadvix

Reckon it takes about the same amount of time to get to pressure in an IP. Appreciate that a stove top variety might need more attention than you want to give it on Christmas Day though - but it’s totally hands off with an IP (as it switches to keep warm when it’s had its time) and I wasn’t sure what sort you use. It’s one of the things I use my IP for most - no keeping an eye involved and so simple to get it right. Have tried the times for some of the other sorts of rice listed there and they work too (brown and black mainly).

(I’d be guaranteed to mess up frozen or pouch rice in a microwave! 😂)

Greying_Pilgrim

Good Morning MFW'rs

Weatherwise, it is dreich, dreich and dreicher than a dreich thing with us ☹️

Greying Pilgrim raises right-hand and politely awaits permission to address teacher Miss 'Lovely' tmv 🙋‍♀️

"Please Miss I experimented this morning in our kitchen with the rice in the pressure cooker technique that you very kindly linked on this thread yesterday this morning I weighed out the basmati rice as we only have a half-cup measure and I discovered that a cup of rice is approximately 200g and then I did the same for the water which got all complicated as the liquid measures were printed on the cup handle but they didn't match with what i poured in the jug so i just went with 8 fl oz per 100g of rice sorry for mixing my measuring units but i am old and have to try to be bilingual in metric and imperial and sometimes it gets confusing however then i put 300g of washed rice in my pressure cooker with some salt and added 24 floz of hot water and heated it until it reached high pressure and timed it for 3 minutes and I was able to turn off the stove top for the full three minutes without it losing pressure so that is an energy saving right there and then when the 3 minutes was up i put the pressure cooker on the side as the ring retains heat and let it naturally de-pressure and then when the plunger dropped i opened the lid and the rice had fluffed up and i got a fork and it was all fluffy and individual grains no clumping so i tried a bit and oh dear it was a little bit too crunchy for my liking I considered my options and I added a bit more water to the pot and then I put the lid back on and put the stove ring to high and when the pot had re-pressured i switched off the ring and removed the pot to the back of the stove and let it naturally depressure again when it had done this I opened the pot and got a fork and stirred it around and it was still fluffy no clumping no sticking and when i tried some grains this time it was perfectly cooked and was just as if I had made it by the absorption method but I'd made much much more I got the freezer pots out and it filled 4 'take away' size containers with approximately 370g of cooked rice in each from 300g dry rice and approximately 30 floz of water for bulk cooking of rice to put in the freezer to cook meals quickly or have a ready meal of curry or dirty rice or something this is well worth the time and effort from the point of view of everyday cooking rice for one specific meal i would continue with the absorption method but I am really glad that I tried it out as for bulk prep it's a good method and I will look forward to doing it again although I think I will stick with my slight variance on the amount of water per 100g of dry rice which may well be down to slightly different cup measurements or the age of the rice or something. Gasp......Thank you Miss".

 X

Cherryfudge

*Round of applause for breath control*

rtandon27

WOW GP - you lost at the point where you were weighing rice!

2 measures rice to 4 measures water - in the pot - bring to a boil - turn it off while doing the washing up and setting the table - perfect every time - bung the extra in the freezer once cooled.

I vaguely remember my Gran having  PC but not a clue how to use one!

Greying_Pilgrim

rtandon27 said:

WOW GP - you lost at the point where you were weighing rice!

2 measures rice to 4 measures water - in the pot - bring to a boil - turn it off while doing the washing up and setting the table - perfect every time - bung the extra in the freezer once cooled.

I vaguely remember my Gran having  PC but not a clue how to use one!

But rt I was trying the method that tmv linked to, and the author of the blog post specifically mentions that she uses a ratio of 1:1 cups for rice:water - hence my measuring with cups, as that is what the author used. I don't have a 1 cup measure, so I weighed the rice using my half cup measure, so that I could do it by weight/volume in future, as I don't particularly want to purchase a cups measure set.  And measuring out 3 cups of rice or water - using a half cup, adds too much margin for error.  The first time I tried it, I thought 1 cup of rice = 150g, but the second time I got 200g per cup.  I goggled it, and even the internet can't agree, as it was stated that basmati can weigh between 180g and 215g per cup 🤷‍♀️

I don't happen to think the authors method works (for me), I think it needs to be slightly higher water to rice ratio, I have seen 1:1.2 elsewhere on the net, and I think that is possibly closer to what works for me.  With the absorption method, I eyeball it now, but I started out using the water to the first knuckle joint on my finger above the rice, and that works too.  

I tend to cook rice by eyeballing and instinct, but I wanted to try tmv's link.  I normally do the absorption method, but with less water in my ratio 😉

Greying X