Rice Remedial for Staub Rice Cooker?
I feel so stupid about this. I submitted a "Help" question yesterday, but never received the confirmation e-mail that I was notified I could expect, that would allow me to post my question/frustration/ineptitude.
I have the beautiful Dijon-colored Staub Petite cast iron rice cooker. Prepared rice the way I always have for my husband and me: Revereware saucepan (from college days way, way, way back. . .yes, way back); 1/2 cup rice, rinsed; 1 cup water; all goes in the saucepan at the same time; add pinch of salt; bring to a boil; then simmer for 17 minutes. Let sit for 10 minutes; rice is ready (Jasmine; Basmati).
I followed this procedure with my Staub dream, and, sadly, ended up with mush. Once burned, twice shy: haven't tempted fate since. I don't want to waste the food.
What did I do wrong? Is it simply a matter of the amount of rice being too small a portion?
Thank you,
Judith
3 Comments
Since the ratio of water sounds good (2:1), I am guessing your problem came from not rinsing the dry grains and/or from the fact that the Staub pot conveyed heat better than your previously used pot(s)….thus maybe cooking it too much.
Have a try at rinsing the grains and/or at making a greater amount in one batch so that the heat from the iron pot is dispersed more evenly and at a lower temperature. Leftover rice can be stored a few days in the fridge, longer in the freezer, used in various recipes.
Last, have a look at these search results for how to cook rice in a Staub or other cast iron pan.
https://www.google.com/search?q=recipe+for+cooking+rice+in+staub+or+other+cast+iron+pot&oq=recipe+for+cooking+rice+in+staub+or+other+cast+iron+pot&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQIRigATIHCAIQIRigAdIBCTE0OTgxajBqN6gCCLACAQ&sourceid=chrome&ie=UTF-8
I did rinse the rice beforehand. I think that you're right that I need to be schooled in making rice with a cast iron pot. It is a whole different creature than a thin-walled, thin-bottomed little Revereware saucepan.
I'll make a larger volume of rice and see how that goes. I appreciate the link to cooking rice in a cast iron pot, and will let you know how everything turns out.
Thanks again.
I wouldn't worry about wasting food on a couple experimental batches.
Imperfectly cooked rice can still be used in many dishes. And like breadcrumbs, it helps feed birds and maybe other urban wildlife.