I don’t know how to make rice without a rice cooker either! It’s so ironic being Asian and eating it everyday, and yet not knowing how to cook it. 😛 Your coconut rice looks beautiful. Another dish of yours I have to try. 🙂
I never ate rice until I got a rice cooker. It was always either a soggy mess or a burnt disaster when I attempted stovetop. I love my rice cooker! Maybe you could just call yourself a modern modern member of the Chinese race?
I never tried making rice without the rice cooker because I’m just lazy :O …
But you could get better results if you cook coconut rice on the stove-top because in the rice-cooker, the coconut rice seems to “lose its directions” and tend to get slightly burnt at the bottom.
And you know what, I just made otak otak (spicy fish grilled in banana leaves) today(again), and it will go well with your rice 😀 Either we make the same food, or we cook dishes that complement one another. 😀 …The leftover coconut milk I used for the fish, was already intended for the coconut rice tonight :O ….
That rice will go very well with some curry, sliced cucumbers, boiled egg and some “sambal”. I think i just described a Malaysian specialty – Nasi Lemak! 🙂
I’m Malaysian, and I definitely know what you mean about having proper meals for breakfast. I used to eat soupy rice noodles with fishballs and tofu by-products for breakfast. Man…I am suddenly craving for “Chu Cheong Fun”….
Didn’t yo mama teach you the one finger technique? 😛
Fill water up to the first line of the tip of your finger. You can also cook rice in the microwave in a tupperware. Just leave the lid slightly open for the steam to rise. 10 minutes I think?
Also, when I make coconut rice, I find it easier to use coconut powder. More fragrant. But you can also stir coconut milk into the rice when it’s done cooking and let it rest for a few minutes to absorb the coconut fragrance.
I think if I had Seared Sea Scallops with Mango Melon Salsa for lunch, I wouldn’t really care about the rice!! The sea scallops with the salsa would have made sure that I had forgotten about the rice completely! The dish looks fantastic and I love your creativity.
As for cooking rice…I actually don’t have a rice cooker…well, I do but it’s in another country! So I’ve had to make do with cooking rice in a pot which comes out well … after having lots of practise!
However I have burnt rice before (*hangs head in shame*)! I was using an electric cooker for the first time and forgot that it takes a while for the electric burner thing to cool down, so after the rice was cooked, I didn’t take it off the stove! Burnt rice. Now if there’s anything shameful for an Asian – it’s burnt rice!
@wokandspoon: I had the same experience! Electric burners be damned.
I noticed that the timing is really different with every pot that I have used (and perhaps every climate I have lived in too). I used to pride myself on perfect sticky rice in a pot, but the digital rice cooker is just too damned convenient to pass on.
I teach sushi making classes and when one of my students asked the innocent question “why don’t you use a rice-cooker?” I could only reply that I cook perfect rice the way I do and I wouldn’t know what to do with a rice cooker if I had one!
The solution to the electric burner problem is to have 2 hotplates going; use the first to bring the rice to the boil, then move it immediately to the 2nd hotplate, already sitting on a nice low heat.
well, we are indeed spoilt by the lazy one finger push button method! But thank God for rice cooker. Or I wouldn’t be able to eat perfectly cooked rice in this foreign land. Can’t wait to see the article and your seared scallop recipe.
Funny. I cooked rice on the stove for years; I just add a little more water than the rice, in volume, for jasmine or Japanese rice, bring to a boil, cook on low heat for 10 minutes, and rest for another 15 minutes. I use roughly 1.25 go of water per go of rice, using a Japanese measuring cup. Brown rice gets a bit more liquid. I adjust the ratios a bit depending on the quirks of the pot I’m using.
When I first had a Japanese-style rice cooker in the home, I resisted using it because I always seemed to set it in the wrong mode, or accidentally set it to cook at 6 am, or neglect some other detail like making sure the upper metal lid had been reattached after washing.
So I kept making the rice with a pot when I was the one making the rice… when someone more skilled in rice cooker operation than myself was around, I used the rice cooker.
Now I’ve learned which mode does what and I can handle such high technology innovations without training wheels.
Love the look of your coconut rice…. as for cooking rice… I’ve always followed my mother’s absorption method – I think she picked it up from a great Indian cookbook she read 30 or more years ago. Great white rice every time, although doesn’t work with brown rice. I’m yet to get that right. But for white rice:
1. have a kettle of boiling water on the go.
2. get a lidded saucepan ready: heat about 1/2 tablespoon oil in the base of the pan (for one cup of rice); wrap the lid in a teatowel or piece of cloth to absorb the steam.
3. when oil is hot, add 1 cup of rice and stir until rice is transclucent. Add two cups of boiling water to rice (it will spit and spurt like crazy), then a bit of salt, stir quickly, then cover the saucepan with the cloth-covered lid.
4. Turn down to a low simmer. After maybe 10-15 minutes, all the water will have been absorbed into the rice, which should be cooked, with beautifully separate grains. No need to drain. (If you want to cook two cups of rice, use four cups of water, 3 cups of rice, six cups of water etc.)
If it makes you feel any better 😛 my husband fails at using the rice cooker. Most of the time its porridge. Occassionally, its ready to go straight to the pan for fried rice. He refuses to just use the little numbers in the pot~
My briyani expert friend is sick of me asking, how many bowls of water to put if I cook this in the rice cooker..I’m a total idiot ! This reminds me of my cheat-sheet briyani rice. I’ve cooked briyani rice with cooked brown rice (on the stove top), kept in on warm until all my other dishes are cooked, and what did I get ? Crusted rice grain stuck on my teeth, almost..almost landed me at the doctor’s office 😛 For the coconut rice, I finally got it after numerous experiments hehe..hellaluya ! The trick is to add the coconut milk in 5-10 minutes before the rice is completely cooked, and only add each tablespoon in, stir and mix well, check back every couple minutes, and see if it gets watery, or if the rice needed more coconut milk. Anyway, I usually tie a knot on the pandan leave, and cook it together with the coconut rice, for the added fragrant flavors 🙂
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