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<blockquote data-quote="Marguerite" data-source="post: 288166" data-attributes="member: 1991"><p>Susie, I fully understand why you're angry.</p><p></p><p>I have similar problems with disability (although obviously we're all different) and I've developed easier, less messy cooking techniques which I insist on everyone else following also. I can't get you out of this situation, but one of the consequences I would give the whole family is - no more cooking rice on the stove. And NEVER cook it in a large steamer unless you're planning to make rice salad for 100 people!</p><p></p><p>There are two main ways to cook rice - absorbtion, and rapid-boil. Either one on the stove leaves a gungy saucepan. But absorption, although it takes longer, gives a better result.</p><p></p><p>I cook rice in the microwave oven, absorption method. Our technique is based on lessons from Chinese chefs plus our own long practice.</p><p></p><p>Find yourself a microwave-safe container of the size you want. A lid would be nice but is not essential (although preferable). The lid needs to either be loose-fitting or to have a vent. We use the Tupperwave jugs etc for rice, the rounded bottom gives a lovely even result, but my sister uses square casserole dishes and gets the same results.</p><p></p><p>Now put in the rice. No more than a quarter the way up the container sides or the end result will overflow.</p><p></p><p>Wet the rice. Wahs it if you want to. But finish with enough water over the top of the rice to immerse to the first knuckle of your index finger. Depending on your own experience and the length of your fingers - I have stubby fingers so I go a mm more. But this will get you closer than most commercial rice cookers.</p><p></p><p>Put the lid on the dish then (if you can) put in something to catch any overflow (which is likely to be a bit glutinous, this is the easiet way to keep things clean). You can sit it on a big plate. We have made an overflow container from an ice cream coontainer. We just cut out a corner of the ice cream container so the jug handle has somewhere to go. Any boil-over goes into the ice cream container which then just rinses off after cooking.</p><p></p><p>Now, think about how you cook rice - you bring it to the boil, then simmer it (without stirring) until the rice settles into its own pattern and absorbs every drop of the water. Now do the same with your microwave oven. In other words - cook it on HIGH until it's to boiling point (we do 4 minutes on HIGH) then on a lower heat (MEDIUM or LOW MEDIUM) for about 20 minutes, depending on your quantity. For brown rice I double the simmer time. Yes, brown rice - it works brilliiantly done this way. It needs a little more water - maybe half a knuckle more.</p><p></p><p>When the microwave oven finishes, get the rice out and check it to see if it's done. Especially if you haven't done tihs before, you might need to adjust cooking time to get it right. But the rice and water quantity should be perfect. It's weird, but works for stovetop cooking as well. If you cook without a lid you may need more water. You WILL need more on the stove if you're cooking without a lid.</p><p></p><p>All you need for proper Asian rice is rice and water. A lot of people add salt as well - the Chinese (and Indians) do not. But if you prefer it that way then go ahead. We used to cook it with salt but a Chinese friend showed us that it actually takes on other flavours better if you add salt after cooking instead. Or not at all.</p><p></p><p>If you want to make fried rice, it works best with cooked rice that has gone cold. I do a fried rice with brown rice, I use a non-stick skillet to keep the oil content right down and that way I can enjoy something that tastes wicked but is perfectly OK on my diet.</p><p></p><p>As for the kids eating the food you got in for you - thye need to know and experience what you went through. Hit them where it hurts - either make them pay for replacements out of their own pocket money, or instead serve them cereal for breakfast, lunch & dinner for two days while listening to recordings of frantic cats and having to smell dirty litter trays!</p><p></p><p>I always made sure there was food available for my kids to eat, so they had NO EXCUSE for eating something labelled for someone else. If the kids did the wrong thing by me, I would stop going the extra mile for them. They appreciate my buying a packet of their favourite chocolate biscuit? Well not if they scoff the lot before anyone else gets a taste. I won't bother again. </p><p></p><p>Even if it's something we make ourselves - we ALL have to take turns making more, or it doesn't get made.</p><p>Example - difficult child 3 eats the vast majority of the bread in the house. So we've begun insisting that he bake a loaf of bread. husband & I can easily do without, the only person suffering is difficult child 3. I'm happy to talk him through it but we do have a bread machine so it's easy to do.</p><p></p><p>There must be something thta you do for the family, that they can't get form anyone else. If so - go on strike until the problem is resolved and apologies made.</p><p></p><p>Go get 'em!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 288166, member: 1991"] Susie, I fully understand why you're angry. I have similar problems with disability (although obviously we're all different) and I've developed easier, less messy cooking techniques which I insist on everyone else following also. I can't get you out of this situation, but one of the consequences I would give the whole family is - no more cooking rice on the stove. And NEVER cook it in a large steamer unless you're planning to make rice salad for 100 people! There are two main ways to cook rice - absorbtion, and rapid-boil. Either one on the stove leaves a gungy saucepan. But absorption, although it takes longer, gives a better result. I cook rice in the microwave oven, absorption method. Our technique is based on lessons from Chinese chefs plus our own long practice. Find yourself a microwave-safe container of the size you want. A lid would be nice but is not essential (although preferable). The lid needs to either be loose-fitting or to have a vent. We use the Tupperwave jugs etc for rice, the rounded bottom gives a lovely even result, but my sister uses square casserole dishes and gets the same results. Now put in the rice. No more than a quarter the way up the container sides or the end result will overflow. Wet the rice. Wahs it if you want to. But finish with enough water over the top of the rice to immerse to the first knuckle of your index finger. Depending on your own experience and the length of your fingers - I have stubby fingers so I go a mm more. But this will get you closer than most commercial rice cookers. Put the lid on the dish then (if you can) put in something to catch any overflow (which is likely to be a bit glutinous, this is the easiet way to keep things clean). You can sit it on a big plate. We have made an overflow container from an ice cream coontainer. We just cut out a corner of the ice cream container so the jug handle has somewhere to go. Any boil-over goes into the ice cream container which then just rinses off after cooking. Now, think about how you cook rice - you bring it to the boil, then simmer it (without stirring) until the rice settles into its own pattern and absorbs every drop of the water. Now do the same with your microwave oven. In other words - cook it on HIGH until it's to boiling point (we do 4 minutes on HIGH) then on a lower heat (MEDIUM or LOW MEDIUM) for about 20 minutes, depending on your quantity. For brown rice I double the simmer time. Yes, brown rice - it works brilliiantly done this way. It needs a little more water - maybe half a knuckle more. When the microwave oven finishes, get the rice out and check it to see if it's done. Especially if you haven't done tihs before, you might need to adjust cooking time to get it right. But the rice and water quantity should be perfect. It's weird, but works for stovetop cooking as well. If you cook without a lid you may need more water. You WILL need more on the stove if you're cooking without a lid. All you need for proper Asian rice is rice and water. A lot of people add salt as well - the Chinese (and Indians) do not. But if you prefer it that way then go ahead. We used to cook it with salt but a Chinese friend showed us that it actually takes on other flavours better if you add salt after cooking instead. Or not at all. If you want to make fried rice, it works best with cooked rice that has gone cold. I do a fried rice with brown rice, I use a non-stick skillet to keep the oil content right down and that way I can enjoy something that tastes wicked but is perfectly OK on my diet. As for the kids eating the food you got in for you - thye need to know and experience what you went through. Hit them where it hurts - either make them pay for replacements out of their own pocket money, or instead serve them cereal for breakfast, lunch & dinner for two days while listening to recordings of frantic cats and having to smell dirty litter trays! I always made sure there was food available for my kids to eat, so they had NO EXCUSE for eating something labelled for someone else. If the kids did the wrong thing by me, I would stop going the extra mile for them. They appreciate my buying a packet of their favourite chocolate biscuit? Well not if they scoff the lot before anyone else gets a taste. I won't bother again. Even if it's something we make ourselves - we ALL have to take turns making more, or it doesn't get made. Example - difficult child 3 eats the vast majority of the bread in the house. So we've begun insisting that he bake a loaf of bread. husband & I can easily do without, the only person suffering is difficult child 3. I'm happy to talk him through it but we do have a bread machine so it's easy to do. There must be something thta you do for the family, that they can't get form anyone else. If so - go on strike until the problem is resolved and apologies made. Go get 'em! Marg [/QUOTE]
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