How to cook rice

[vanillabean]

I followed a recipe from MWTC for steamed rice, but it just didn't work.

Here's what I did:

800 g of water to the jug, varorma, speed 1, 10 minutes. Then added the steam basket with 300 g jasmine rice that I had prewashed. Put the cup lid on top to not allow the steam to escape and let it go at varoma temp, speed 2 for 16 minutes. Horrible result, the rice was completely raw and crunchy. Fluffed the rice with a fork to see if that would help, it only served to break the grains. Then I tried again with varoma for another 8 minutes or so speed 3; again no joy. Finally I dumped the entire contents of the basket into a microwave safe dish and noticed that the rice at the bottom was mushy and overcooked.

What did I do wrong?

[judydawn]

Couldn't find the recipe you referred to - only had a quick look, which page is it on vanilla bean?

I use the one in the EDC (page 14 in my early edition but could be different in yours) but I start off with boiling water.
Place 900g boiling water into the bowl, insert the basket with the rice inside and cook for 13 -16 mins/varoma temp/speed 4.  100g of rice serves 3 people and although the EDC recipes says to use 400g rice, I found this too much and it boils over.
I also do this Easy Light Pilaf of farfallinas and then there is Bron's steamed garlic rice which is also lovely - you must stir it every few minutes though.

These are the 3 rice recipes I use.

[Debbiebillg]

Judy,
I make 400g of rice very,very regularly (and freeze any leftovers in a freezer bag in portion sizes to reheat in the microwave) and never have any problems with it boiling over.   The trick is after you have weighed your rice into the basket, you have to rinse it well under the tap (in the basket).  I think the rinsing removes excess starch, hence stops it boiling over. Rice cookers are the same, they boil over if the rice hasn't been rinsed too. 
You didn't mention this in your post, so just thought I'd add in case you don't do this.
Debbie

Ohh also, in the latest EDC, you do it with 900g cold water, and 13-16 mins.  So for basmati or similar (which is what I normally have) I usually only do it for 12 mins.  So I'd check sooner if you're starting with hot water. 

[judydawn]

Thanks Debbie, that would be the reason - I don't always rinse the rice    Must remember to do so in future 

[Debbiebillg]

Judy,
Hope that helps Judy.  I've pm'd you the current EDC version. Have sent to you too VB.


 

[faffa_70]

I too cook 400g. If I have to cook rice I never cook any left - IF there is any left I freeze it too and it is always cooked in the time. I use room temp water to start with. 

[judydawn]

Thanks Debbie, it is the same as my EDC recipe.  I just find it easier to start off with boiling water - I do this for any steaming and then just check when I think it will be ready.
Vanilla Bean, I am wondering if you forgot to press the Varoma button again once the rice & basket were added to the bowl? Once the TMX beeps, the temperature and time have to be set again and we have all been known to forget to press the temperature button. That is the only thing I can come up with as to why your rice was uncooked although you said you did it again for a further 8 minutes and I wouldn't think you would forget to press it two times.

[faffa_70]

ha ha don't believe it Judy!! I have more than once too and totally kicked myself. Mine can be a bit fiddly too and you press it but not hard enough and it doesn't activate. Do wonder if that is what has happened though. Maybe your button is a little like mine Debbie?

[fundj&e]

I all ways rinse my rice too
400g rice
900mls tap water
Varoma 12 to 15 mins depending on rice been used speed 4 turn down to 100 when necessary
ciao

[JK]

hi there, hope this will help.
30 mins, varoma, speed 4. 900-1000gm of water.

[Zan]

Another who does rice all the time.
800-900g of 'cold' tap water (I don't measure but just under the litre mark, lol, basically when I pour it in under the tap I do it till it's just over the 1 lt mark and then when you put the jug flat it goes to under)
Rice in basket - ummm I do by cup so between 3/4 cup and 2 cups depending on the meal, number eating it (so guess 100 to 300g?) etc (I just measure in cups as I know how much we have for various situations and can use the same amount if I use the rice cooker instead)
Rinse the rice under tap water and pop in the tmx.
cook 15mins, varoma temp, speed 4.
Often steam veg on top as well.

[vanillabean]

Thanks so much for all the helpful responses! 

So the bottom of the simmering basket needs to be touching the water? Because with 900 g of water, it was definitely touching the water level. I would have thought that that would make for mushy rice at the bottom. Those of you who steam rice regularly in the TMX, how does it turn out? Like from a rice cooker?

Sadly the only TMX cookbook I have is the My Way of Cooking and the only directions I can find for steamed rice is on page 148 for the Steamed Vegetables & Rice with Sweet and Sour Sauce. So I followed the basic instructions in there.

I will have to give these other recipes a whirl. Again thanks for all your helpful advice and recipes!

[Wonder]

I roughly use the EDC method of tap water (cold - warm) at varoma temp for 14 -1 6 mins. I'm never overly fussy with exact quantities for the rice but do use approx 1ltr of tap water and make sure I rinse the rice well before adding to the TMX.

[judydawn]

Don't you get a basic cooking book with your machine in Canada vanillabean? 
I prefer the rice cooked in the TMX to my old rice cooker, (got rid of that quick smart) that was always a bit gluggy to me.

Here is the index from the Canadian cookbook posted my MelissaS in July 2009 - a good one to have if you can get your hands on one.

As promised, below is the index of recipes for the Canadian/US recipe book, which is called "Recipes for Easy Cooking With Thermomix" .

Appetizers
Athenian Artichoke Dip
Chicken Liver Mousse
Chicken Liver Pate
Guacamole
Party Cheese Ball
Salmon and Cucumber Terrine
Salsa
Smoked Salmon Cheesecake
Spinach Dip
Stuffed Avocados
Swedish Meatballs

Soups
Avocado Bisque
Beef Stew
Black Bean Soup
Broccoli Cheddar Soup
Chicken Noodle Soup
Cold Cucumber Soup
Cream of Asparagus Soup
Cream of Lettuce Soup
Cream of Mushroom Soup
Creamy Vegetable Soup
Garden Gazpacho
German Potato Soup
Manhattan Style Clam Chowder
Potato and Leek Soup
Pumpkin Lentil Soup
Quick Vegetable Soup with Pasta
Red Pepper Soup
Vegetable Barley Soup
Thermomix Veggie Bouillon

Sauces
Barbecue Sauce
Bernaise Sauce
Bell Pepper Sauce
Chicken Sauce
Creamy Alfredo Sauce
Cumberland Sauce
Hollandaise Sauce
Marinara Sauce
Meat Sauce Bolognese
Pink Mayonnaise Cocktail Sauce
Remoulade Sauce

Salads
Carrot Salad
Chicken and Grapefruit Salad
Chicken Salad
Crunchy Radish Salad
Curried Chicken Salad
Ham Salad
Russian Salad
Sauerkraut Salad

Dressings
Citrus Balsamic Dressing
Classic Caesar Dressing
Mayonnaise

Entrees
Beef Stroganoff
Chicken A La King
Chicken Breasts Doria
Chicken in Curry Sauce
Chicken Pot Pie
Chili
Filet of Pork with Mustard Sauce
Fish Filet with Leeks
Quiche Lorraine
Sirloin Tips and Muchrooms
Sloppy Joes
Spicy Asian Chicken in Garlic Sauce

Entrees Using Varoma
Barbecue Dinner
Chicken and Rice Dinner
Chicken Breasts with Fresh Sage
Chinese Cashew Turkey and Broccoli
Dirty Rice with Meatballs and peppers
Fish and Vegetable Kabobs
Fish Dinner
Fresh Bratwurst Dinner
Herb Stuffed Chicken
Marinated Mahi-Mahi and Vegetables
Meatball Dinner
Mediterranean Shrimp and Pasta
Salmon Filet with Mustard Sauce
Sausage Dinner
Spaghetti and Meatballs
Steamed Mussels
Stuffed Peppers
Stuffed Zucchini with Pasta and Peas
Sweet and Sour Meatballs
Swordfish Mediterranean

Side Dishes
Apple Sauce
Breakfast Sausage Patties
Broccoli and Corn Soufflé
Cauliflower Puree
Cheese Soufflé
Coleslaw
Cranberry Relish
Cranberry Salsa
Fettuccini with Creamy Alfredo
Fresh Egg Pasta
Garlic Stuffed Mushrooms
Mashed Potatoes
New Age Potatoes
Onion Rice
Potato Pancakes
Sautéed Mushrooms with Garlic
Semolina Gnocchi with Cheese
Spinach Flan
Steamed Dumplings
Steamed Spinach with Butter
Sweet and Sour Onions
Tangy Potato Puree

Breads, Pastry and Batters
Almond Pastry
Banana Bread
Blueberry Muffins
Cinnamon Swirl Breakfast Loaf - I tried this one and it is wonderful!
Corn Bread
Foccaccia
French Bread
Honey Wheat Bread
Milk Rolls
Naan
Pita
Pancake Batter
Pumpkin Bread
Strawberry Nut Bread
Shortcrust Pastry
Yorkshire Pudding Batter
Zucchini Bread

Desserts
Almond Coffee Cake
Alsatian Apple Tart
Apple Crumble
Banana Sour Cream Coffee Cake
Cherry Sundaes
Chocolate Brownies
Chocolate Hazelnut Sauce
Chocolate Mousse Cake
Chocolate Peanut Butter Cups
Chocolate Soufflé
Classic Banana Pudding
Date-Nut Pudding
Fabulous Triamisu
Five Minute Fudge
Floating Island
German Chocolate Cake Brownies
Harlequin Custards
Lemon Desert Sauce
Malted Milk Chocolate Cookies
Maple Pumpkin Cheesecake with Walnut Glaze
Marble Cake
Meringue Topping
Mocha Mousse
Orange Pound Cake
Out On The Range Cookies
Pear Helene
Pineapple Sorbet
Pumpkin Raisin Cake
Rice Pudding
Snickerdoodles
Southern Pecan Pie
Strawberry Banana Sorbet
Strawberry Bavarian Cream
Strawberry Ice Cream
Strawberry Sauce
Sugar Cookies
Vanilla Cream Sauce
Vanilla Ice Cream
Zabaglione

Baby Food, Jam and Spreads
Baby Applesauce
Baby (Toddler) Beef-A-Roni
Baby Green Beans
Baby Orange Juice
Baby Pear Sauce
Baby Zwieback
Yogurt Drink
Banana Strawberry Shake
Butter
Light as Air Waffles
Multi-Grain Pancakes
Orange Marmalade
Apple and Kiwi Jam
Pastry Pie Crust
Salmon Spread

Drinks
Spicy Hot Cider
Fruit Juice
Apple Drink
Milk Shakes
Papaya Milk
Rice Milk
Gin Fizz
Spicy Hot Cider
Sunshine in a Glass
Brazilian Hot Chocolate
Lemonade
Cappuccino
Egg Nog
Orange Squash
 

[vanillabean]

Judy, the only cookbook I got with my TM is MWOC. I'm a bit sad that I didn't get a choice - I'm not hugely fond of the Spanish style of cooking from MWOC. I've looked online for the cookbooks but they must not want to get the word out on TM since there are NONE anywhere to be found - not ebay, amazon, etc. I'll have to ring up my local distributor and see if they've got some or an idea of where I can find more.