This, is a Rice dispenser. With a ladder.
Posted on 12/15/2014 12:25:37 PM PST by knarf
That's more expensive than my oven range! :-) I tend to cook haiga (rice with the germ but not the bran), I wonder how induction would affect the texture. Maybe with the yen depreciation it will get cheaper.
The largest amount I ever bought was 25 lb and regretted it, had to throw out the last 10 lb in the FL summer. Nowadays, I buy haiga, in a brand that comes in a large bag with three 5lb bags, each sealed in nitrogen. I open up one, pour it into a large cleaned-out 5lb plastic container (that was sold containing birdseed), and find it very convenient, also knowing that the rest of the rice isn't going to go bad waiting for the 2-3 weeks it will take for me to eat the open 5lb bag.
I've never had a desire to even visit Japan. As bad as it has gotten, I still like it here in the U.S.A.
To each his/her own however.
yes. A lot of folks use them here in the Philippines. If you keep the rice in a 25 pound bag, the bugs and rats get in. A good rice dispenser lets you buy rice in bulk.
And if you cook a lot of rice, a rice cooker is a godsend. We used one all the time in the US.
The trick: Put the rice in up to your first index finger knuckle, and then put the water in to the second knuckle. Keep cover on tight, and lower the heat when it boils over.
Short grain rice is sticky, long grain isn’t. But also sauteeing rice in a little oil for a minute or two before cooking helps keep the grains from sticking (similar to adding oil to spaghetti when cooking).
Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
Yeah...its real good...
A race dispenser? You’ll have to ask Sharpton about that.
Rice Dispenser.
How is it I’ve lived 57 years and never have heard of a rice dispenser before?
I haven’t either and I’m 74. I assume it must be some gadget that pushes out 1 pkg of instant rice at a time. Add boiling water and eat away.
I already got one, you see.....only I call it a measuring cup.
This thread deteriorated into cookers (which is OK) but my intent was to get knowledge about the dispenser.
Help me out LD ... what's the common/popular brand in the Philippines ?
Because my Filipina wife and I eat a lot of rice, I'd prefer a 50 - 70 lb dispenser
I can cross reference anything on the web, so it's no problem where in China it comes from
/8^)
I looked on lazada.com.ph and they only sell one dispenser but sell a few hundred cookers.
Oven Baked Rice! Veeeery Interesting!
I’ll have to conduct a few ‘experiments’.
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Same ratio rice to water. A little skimping on the water yields a fluffier product.
Dry herbs can be added with the salt for particular cuisines and colorant. Chili powder, cumin, coriander, turmeric, etc.
If you have extra room in a hot oven, may as well use it.....
She will never recover.... Which explains a lot.
LOL
I would check Amazon for brands. They usually include customer reviews.
Much of what we have here in the Philippines are shoddy versions from China, who send the better versions to the US...even the brand names are counterfeit if you buy at cheaper stores.
If we want good quality we buy at stores in the mall, or at known retailers in Manila. So we have limited choices.
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