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Thread: Fluffy Not Mushy Spanish Rice

  1. #1
    Sqwertz Guest

    Default Fluffy Not Mushy Spanish Rice

    All this talk of arsenic in rice made me hungry for some Texas-grown
    rice. I have never been thrilled with previous attempts at Spanish
    rice, usually because they turn out mushy and the grains start
    splitting. I've had rice in restaurants that they grains were split,
    but it was wasn't mushy - almost fluffy. But I always seem to get
    that starchy mushy texture no matter how much or how little I use.

    And this afternoon was no different. 1 cup long grain Texmati rice
    browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    sit until water is evaporated. Not bad but could be better.

    How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    after cooking?

    -sw

  2. #2
    Jeanine Alyse Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Oct 17, 1:20*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >*Then added 1.75C chicken stock, some chopped red pepper, and a
    > big glug of jarred salsa (about 1/3rd cup). *Boil, cover, simmer, let
    > sit until water is evaporated. *Not bad but could be better.
    > How? *Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    > after cooking?

    Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    inch and add-fluff the salsa in only after the cook is over. I make
    my mine exactly that way and it always comes out dry enough.
    ....Picky

  3. #3
    Brooklyn1 Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Wed, 17 Oct 2012 15:21:00 -0500, Sqwertz <[email protected]>
    wrote:

    >All this talk of arsenic in rice made me hungry for some Texas-grown
    >rice. I have never been thrilled with previous attempts at Spanish
    >rice, usually because they turn out mushy and the grains start
    >splitting. I've had rice in restaurants that they grains were split,
    >but it was wasn't mushy - almost fluffy. But I always seem to get
    >that starchy mushy texture no matter how much or how little I use.
    >
    >And this afternoon was no different. 1 cup long grain Texmati rice
    >browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    >cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    >big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >sit until water is evaporated. Not bad but could be better.


    Too much liquid... all that salsa and those veggies count as liquid,
    even the oil counts as liquid. And rice isn't boiled, it's brought to
    the boil, stirred, covered, and then the heat is immediately set to
    the lowest setting... cook for 15 minutes, then remove from heat but
    do not lift lid for at least 15 minutes, 30 minutes is better... no
    peeking. For one cup of rice 1 1/2 cups *total* liquid is sufficient.

  4. #4
    Keith Guest

    Default Re: Fluffy Not Mushy Spanish Rice


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > All this talk of arsenic in rice made me hungry for some Texas-grown
    > rice. I have never been thrilled with previous attempts at Spanish
    > rice, usually because they turn out mushy and the grains start
    > splitting. I've had rice in restaurants that they grains were split,
    > but it was wasn't mushy - almost fluffy. But I always seem to get
    > that starchy mushy texture no matter how much or how little I use.
    >
    > And this afternoon was no different. 1 cup long grain Texmati rice
    > browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    > cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    > big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    > sit until water is evaporated. Not bad but could be better.
    >
    > How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    > after cooking?
    >
    > -sw


    And watch that measure of cumin.



  5. #5
    Sqwertz Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Wed, 17 Oct 2012 14:04:10 -0700 (PDT), Jeanine Alyse wrote:

    > On Oct 17, 1:20*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >>*Then added 1.75C chicken stock, some chopped red pepper, and a
    >> big glug of jarred salsa (about 1/3rd cup). *Boil, cover, simmer, let
    >> sit until water is evaporated. *Not bad but could be better.
    >> How? *Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    >> after cooking?

    > Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    > inch and add-fluff the salsa in only after the cook is over. I make
    > my mine exactly that way and it always comes out dry enough.
    > ...Picky


    I'll try adding the salsa afterwards. And use dry spices during the
    browning/cooking phase.

    -sw

  6. #6
    Sqwertz Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Wed, 17 Oct 2012 20:19:29 -0500, Keith wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >> And this afternoon was no different. 1 cup long grain Texmati rice
    >> browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    >> cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    >> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >> sit until water is evaporated. Not bad but could be better.>

    >
    > And watch that measure of cumin.


    Oops. You're right - way too much cumin.

    -sw

  7. #7
    Pico Rico Guest

    Default Re: Fluffy Not Mushy Spanish Rice


    "Sqwertz" <[email protected]> wrote in message
    news:12uu3uz0etxp8$.[email protected]..
    > On Wed, 17 Oct 2012 20:19:29 -0500, Keith wrote:
    >
    >> "Sqwertz" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>> And this afternoon was no different. 1 cup long grain Texmati rice
    >>> browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    >>> cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    >>> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >>> sit until water is evaporated. Not bad but could be better.>

    >>
    >> And watch that measure of cumin.

    >
    > Oops. You're right - way too much cumin.
    >
    > -sw


    and the wrong way to process/apply it.



  8. #8
    Boylovely Guest

    Default Re: Fluffy Not Mushy Spanish Rice


    Jeanine Alyse;1779166 Wrote:
    > On Oct 17, 1:20*pm, Sqwertz swe...@cluemail.compost wrote:-
    > *Then added 1.75C chicken stock, some chopped red pepper, and a
    > big glug of jarred salsa (about 1/3rd cup). *Boil, cover, simmer, let
    > sit until water is evaporated. *Not bad but could be better.
    > How? *Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    > after cooking?-
    > Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    > inch and add-fluff the salsa in only after the cook is over. I make
    > my mine exactly that way and it always comes out dry enough.
    > ....Picky

    This problem is true,thank you very much !




    --
    Boylovely

  9. #9
    Julie Bove Guest

    Default Re: Fluffy Not Mushy Spanish Rice


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > All this talk of arsenic in rice made me hungry for some Texas-grown
    > rice. I have never been thrilled with previous attempts at Spanish
    > rice, usually because they turn out mushy and the grains start
    > splitting. I've had rice in restaurants that they grains were split,
    > but it was wasn't mushy - almost fluffy. But I always seem to get
    > that starchy mushy texture no matter how much or how little I use.
    >
    > And this afternoon was no different. 1 cup long grain Texmati rice
    > browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    > cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    > big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    > sit until water is evaporated. Not bad but could be better.
    >
    > How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    > after cooking?
    >
    > -sw


    This is one thing I never have trouble with and I don't use a recipe. I
    use a long grain rice. My preferred rice is the Texmati from Rice Selects.
    I brown it in the oil just like you do. Or you could use butter. After it
    is nice and brown and toasty smelling, I add chopped white onion, chopped
    green pepper and chopped other colors of pepper if I have them. Also
    chopped hot peppers or chiles if I have them. Then I add a tomato product.
    Could be salsa, tomato sauce or even chopped canned tomatoes with their
    juice. Or if I have them I will add chopped fresh tomatoes. I then add
    water. My proportions are 1 cup of rice to 3 cups of liquid. I count
    whatever tomato product I am using as liquid but... If I am using fresh
    tomatoes I would count 1 cup of those as a 1/2 cup of water unless they
    looked particularly juicy. I usually add some ground beef to mine that has
    been cooked prior. Sometimes I add cooked beans but I add those at the end.
    And a good proportion of chili powder. If my daughter is eating it, I would
    use about 1 T. for a cup of rice. I would probably use 2 or 3 T. if cooking
    for just me or my husband. I like some heat. He likes a lot of heat. She
    likes things more mild. If I am using the hot peppers, I might cut back a
    bit on the chili powder. I will also add several shakes of sea salt and
    some ground black pepper. I might also add cilantro to this if I have it.

    Bring to a boil, then turn the heat down to 3 and cover. 20 minutes of
    cooking is usually enough for white rice. Brown rice will take 45 to 55
    minutes.

    My mom used to make a similar recipe but instead of browning in oil she
    would use a little chopped bacon and that would be the only source of
    protein that she added.

    I have also made this with cooked diced chicken breast for my daughter.

    The only time it didn't come out right was when I was making a much larger
    amount than usual and lost my head when doing the math. I wound up adding
    far too much liquid and the end result was soupy. I then had to drain off
    as much liquid as possible and cook it down. That batch did come out a bit
    mushy.

    I have found that some of the cheaper bags of rice can get a little mushy.
    But these would be the more generic long or short grain rice that is a store
    brand or an off brand. I quit buying those unless I really need some rice
    because we are sick or something and we are at a store that has no other.
    And I think old rice can get a bit mushy.

    I have also added freeze dried veggies to such rice. I still have some
    dried red peppers (that Just Tomatoes no longer carries) and I have had some
    dried jalapenos. I also had some dried tomatoes and dried tomato powder in
    the past. But I really see no need for those tomato products. I bought
    them to try them. But I didn't really like them as much as the canned
    tomatoes.

    But... I have also made rice in a pot that wasn't lidded. I made this
    stuff, although it wasn't this exact recipe but I think what I made was very
    similar:

    http://greekfood.about.com/od/spinac...panakorizo.htm

    So I would think that you could use a similar method for the Spanish rice so
    long as you remember to toast/brown the rice first. When you use this
    method, the biggest problem you might encounter is the rice coming out too
    dry. So you would need to check it frequently, especially towards the end
    of cooking and keep a little water handy in case you need to add it. This
    stuff is very good, BTW!



  10. #10
    ViLco Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    Sqwertz wrote:

    > splitting. I've had rice in restaurants that they grains were split,
    > but it was wasn't mushy - almost fluffy. But I always seem to get
    > that starchy mushy texture no matter how much or how little I use.


    If you rinse the rice before cooking it will lose some of its starch
    --
    "nfr" - Alecs su it.arti.trash - 16.10.2012



  11. #11
    ImStillMags Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Oct 17, 1:20*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > All this talk of arsenic in rice made me hungry for some Texas-grown
    > rice. *I have never been thrilled with previous attempts at Spanish
    > rice, usually because they turn out mushy and the grains start
    > splitting. *I've had rice in restaurants that they grains were split,
    > but it was wasn't mushy - almost fluffy. *But I always seem to get
    > that starchy mushy texture no matter how much or how little I use.
    >
    > And this afternoon was no different. *1 cup long grain Texmati rice
    > browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    > cumin. *Then added 1.75C chicken stock, some chopped red pepper, and a
    > big glug of jarred salsa (about 1/3rd cup). *Boil, cover, simmer, let
    > sit until water is evaporated. *Not bad but could be better.
    >
    > How? *Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    > after cooking?
    >
    > -sw


    My best cook, Mona, made great rice. It was always fluffy and dry,
    never mushy.
    Here's her recipe and methodology.
    You can spice it up as much as you like if you want more heat.

    http://hizzoners.com/recipes/vegetab...s-spanish-rice



  12. #12
    tert in seattle Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    Julie Bove wrote:
    >
    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> All this talk of arsenic in rice made me hungry for some Texas-grown
    >> rice. I have never been thrilled with previous attempts at Spanish
    >> rice, usually because they turn out mushy and the grains start
    >> splitting. I've had rice in restaurants that they grains were split,
    >> but it was wasn't mushy - almost fluffy. But I always seem to get
    >> that starchy mushy texture no matter how much or how little I use.
    >>
    >> And this afternoon was no different. 1 cup long grain Texmati rice
    >> browned in 2-3 TB olive oil with a large chopped shallot and a **** of
    >> cumin. Then added 1.75C chicken stock, some chopped red pepper, and a
    >> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >> sit until water is evaporated. Not bad but could be better.
    >>
    >> How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    >> after cooking?
    >>
    >> -sw

    >
    > This is one thing I never have trouble with and I don't use a recipe. I
    > use a long grain rice. My preferred rice is the Texmati from Rice Selects.
    > I brown it in the oil just like you do. Or you could use butter. After it
    > is nice and brown and toasty smelling, I add chopped white onion, chopped
    > green pepper and chopped other colors of pepper if I have them. Also


    bobDANG yall are making me hongry for some of this as I eat my breakfast
    burrito

    spanish rice it is for tonight


  13. #13
    Sqwertz Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Thu, 18 Oct 2012 15:53:06 +0200, ViLco wrote:

    > Sqwertz wrote:
    >
    >> splitting. I've had rice in restaurants that they grains were split,
    >> but it was wasn't mushy - almost fluffy. But I always seem to get
    >> that starchy mushy texture no matter how much or how little I use.

    >
    > If you rinse the rice before cooking it will lose some of its starch


    I should have mentioned that I always rinse my rice fairly well.

    -sw

  14. #14
    Brooklyn1 Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    Sqwertz <[email protected]> wrote:

    >On Thu, 18 Oct 2012 15:53:06 +0200, ViLco wrote:
    >
    >> Sqwertz wrote:
    >>
    >>> splitting. I've had rice in restaurants that they grains were split,
    >>> but it was wasn't mushy - almost fluffy. But I always seem to get
    >>> that starchy mushy texture no matter how much or how little I use.

    >>
    >> If you rinse the rice before cooking it will lose some of its starch

    >
    >I should have mentioned that I always rinse my rice fairly well.


    Then you should use even less liquid... rice absorbs substantial
    liquid during rinsing/washing. There is no reason to wash rice grown
    in the US, and very stupid to wash enriched rice.

  15. #15
    Cheryl Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On 10/17/2012 9:31 PM, Sqwertz wrote:
    > On Wed, 17 Oct 2012 14:04:10 -0700 (PDT), Jeanine Alyse wrote:
    >
    >> On Oct 17, 1:20 pm, Sqwertz <swe...@cluemail.compost> wrote:
    >>> Then added 1.75C chicken stock, some chopped red pepper, and a
    >>> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >>> sit until water is evaporated. Not bad but could be better.
    >>> How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    >>> after cooking?

    >> Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    >> inch and add-fluff the salsa in only after the cook is over. I make
    >> my mine exactly that way and it always comes out dry enough.
    >> ...Picky

    >
    > I'll try adding the salsa afterwards. And use dry spices during the
    > browning/cooking phase.


    I know this is several days too late, but just how brown do you brown
    the rice before cooking it? Maybe it gets dried out? I've lightly
    toasted rice before cooking it but it barely changes the color of the
    raw rice before I simmer it until done.



  16. #16
    Cheryl Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On 10/18/2012 10:14 AM, ImStillMags wrote:
    > My best cook, Mona, made great rice. It was always fluffy and dry,
    > never mushy.
    > Here's her recipe and methodology.
    > You can spice it up as much as you like if you want more heat.
    >
    > http://hizzoners.com/recipes/vegetab...s-spanish-rice


    I'm going to have to try this. At first reading it, I thought it was
    going to be chunky but when you wrote to blend the toms, garlic and
    onions until smooth, it won me over. Thanks!

  17. #17
    Julie Bove Guest

    Default Re: Fluffy Not Mushy Spanish Rice


    "Cheryl" <[email protected]> wrote in message
    news:50861329$0$603$[email protected]..
    > On 10/17/2012 9:31 PM, Sqwertz wrote:
    >> On Wed, 17 Oct 2012 14:04:10 -0700 (PDT), Jeanine Alyse wrote:
    >>
    >>> On Oct 17, 1:20 pm, Sqwertz <swe...@cluemail.compost> wrote:
    >>>> Then added 1.75C chicken stock, some chopped red pepper, and a
    >>>> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >>>> sit until water is evaporated. Not bad but could be better.
    >>>> How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    >>>> after cooking?
    >>> Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    >>> inch and add-fluff the salsa in only after the cook is over. I make
    >>> my mine exactly that way and it always comes out dry enough.
    >>> ...Picky

    >>
    >> I'll try adding the salsa afterwards. And use dry spices during the
    >> browning/cooking phase.

    >
    > I know this is several days too late, but just how brown do you brown the
    > rice before cooking it? Maybe it gets dried out? I've lightly toasted
    > rice before cooking it but it barely changes the color of the raw rice
    > before I simmer it until done.


    It should be slightly brown and sort of pop (although it won't be like
    popcorn) and the scent will change.



  18. #18
    Sqwertz Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Mon, 22 Oct 2012 23:46:38 -0400, Cheryl wrote:

    > On 10/17/2012 9:31 PM, Sqwertz wrote:
    >> On Wed, 17 Oct 2012 14:04:10 -0700 (PDT), Jeanine Alyse wrote:
    >>
    >>> On Oct 17, 1:20 pm, Sqwertz <swe...@cluemail.compost> wrote:
    >>>> Then added 1.75C chicken stock, some chopped red pepper, and a
    >>>> big glug of jarred salsa (about 1/3rd cup). Boil, cover, simmer, let
    >>>> sit until water is evaporated. Not bad but could be better.
    >>>> How? Perhaps a dry spice mix (dehydrated tomatoes) and than add salsa
    >>>> after cooking?
    >>> Try just 1-Tbsp. oil, chicken stock only to cover the rice plus 1/4-
    >>> inch and add-fluff the salsa in only after the cook is over. I make
    >>> my mine exactly that way and it always comes out dry enough.
    >>> ...Picky

    >>
    >> I'll try adding the salsa afterwards. And use dry spices during the
    >> browning/cooking phase.

    >
    > I know this is several days too late, but just how brown do you brown
    > the rice before cooking it? Maybe it gets dried out? I've lightly
    > toasted rice before cooking it but it barely changes the color of the
    > raw rice before I simmer it until done.


    It gets kinda brown in some sports. Usually because I forget to stir
    it for a moment. I try and get it all tan-like (or is that beige?).

    -sw

  19. #19
    Sqwertz Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On Thu, 18 Oct 2012 07:14:07 -0700 (PDT), ImStillMags wrote:

    > My best cook, Mona, made great rice. It was always fluffy and dry,
    > never mushy.
    > Here's her recipe and methodology.
    > You can spice it up as much as you like if you want more heat.
    >
    > http://hizzoners.com/recipes/vegetab...s-spanish-rice


    That just seems like a lot of moisture. And oil. Do you do that in a
    wide skillet or a 2qt saucepan type thing (twice as wide as it is
    high).

    -sw

  20. #20
    Ema Nymton Guest

    Default Re: Fluffy Not Mushy Spanish Rice

    On 10/22/2012 10:53 PM, Cheryl wrote:
    > On 10/18/2012 10:14 AM, ImStillMags wrote:


    >> http://hizzoners.com/recipes/vegetab...s-spanish-rice

    >
    > I'm going to have to try this. At first reading it, I thought it was
    > going to be chunky but when you wrote to blend the toms, garlic and
    > onions until smooth, it won me over. Thanks!


    She has some wonderful recipes on that website and she is so generous to
    share them with us. We can't thank her enough.

    People eat with their eyes, first, so I can see why restaurants put peas
    and carrots in Spanish Rice; Chinese restaurants do that to fried rice,
    too. I don't do that when I cook it at home, though.

    Becca

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