perfect rice

[Anonymous]

Anonymous wrote:Want to make this recipe:
http://thegreekvegan.com/spanakorizo-spinach-and-rice/

I've tried it before and the rice was dense and heavy. She calls for medium grain (I used long). Think that would make a difference?

No advice, but that recipe looks really good. Thanks for the link!

[Anonymous]

Anonymous wrote:For jasmine rice it should be a 3:2 water to rice ratio

Bring to boil and let it continue at a rolling boil until you have craters on the surface and can no longer see water above the rice

Cover and cook at low heat 10 more minutes then turn off heat and let sit for 10 minutes

Or just get a rice cooker.

+1 to this method and the 3:2 ratio. It's easy to do in a pot, and I've managed to avoid buying a rice cooker. I substitute coconut milk or broth for the water sometimes.

[Anonymous]

Anonymous wrote:Want to make this recipe:
http://thegreekvegan.com/spanakorizo-spinach-and-rice/

I've tried it before and the rice was dense and heavy. She calls for medium grain (I used long). Think that would make a difference?

We make this dish often (different recipe but very similar) , with brown rice. The water needs to be upped to 3 1/2 cups for brown rice, and also you have to watch the dish, and add (hot) water if you are running low. The combination of the level of heat, the amount of water, and the type of rice will determine your final result - you want to shoot for creamy, not unlike risotto consistency. I have never tried it with medium-grain rice. You will just need to experiment a bit.

For general rice cooking, I definitely recommend a rice cooker. Zojirushi fuzzy logic ones are phenomenal and make it virtually impossible to mess rice up.