Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: vanillabean on May 31, 2011, 05:31:58 am
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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?
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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 (http://www.forumthermomix.com/index.php?topic=3960.0) of farfallinas and then there is Bron's steamed garlic rice (http://V) which is also lovely - you must stir it every few minutes though.
These are the 3 rice recipes I use.
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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.
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Thanks Debbie, that would be the reason - I don't always rinse the rice :-)) :-)) Must remember to do so in future :-* :-*
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Judy,
Hope that helps Judy. I've pm'd you the current EDC version. Have sent to you too VB.
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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. ;)
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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.
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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?
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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
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hi there, hope this will help.
30 mins, varoma, speed 4. 900-1000gm of water.
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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.
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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!
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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.
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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
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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.
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I wonder if this lady could help you. Her name is Valerie and this is her blog http://www.acanadianfoodie.com/tag/thermomix/.
Then there is Helene's blog http://www.superkitchenmachine.com/ - she is also in Canada.
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I cook the rice the exact way the EDC book says.
I use warm tap water.
I have perfect fluffy rice everytime.
I have a rice cooker and the TM cooks the rice in a far superior manner to the rice cooker.
Hally
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Tebasile is from Canada too .. just another one ;) There is someone else too, it will come to me eventually
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i always get perfect rice in my TMX...just put in 1 litre of cold water...as much rice as i think i will need, on 100C for 15mins speed 4, you need the higher speed to swill the water around, the water needs to reach the rice , i sometimes just leaev it in the TMX till i am ready for it and it stays pretty warm and fluffy
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vanillabean I think it's better than from the rice cooker. Though I do still use mine regularly but only if the tmx is making the main.
Time is the major issue here so without two tmx's I cook the parts of the meal at the same time.
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I cook my rice first and then throw it in the thermoserver while I cook the main. It stays nice and fluffy and the grains stay separated which I like!
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Ok all of you are so helpful! Thank you! ;D :D :-*
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I'm so happy to read all the help I see in this Forum.
I tried the rice tonight for the first time but didn't really want to cook the full 400g. If I want to just cook 250g of rice next time, can someone advise how much water to put into the jug.
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Use the same amount of water for any weight of rice. You're steming the rice so only need enough water for the cooking time. Have fun.
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I use the EDC rice recipe, normally about 300g of basmatti rice. I have always rinsed my rice very very well. I have perfect fluffy rice,so much better than my rice cooker
Hally
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I'm so happy to read all the help I see in this Forum.
I tried the rice tonight for the first time but didn't really want to cook the full 400g. If I want to just cook 250g of rice next time, can someone advise how much water to put into the jug.
You still need the 900 of water to create enough steam to cook the rice.
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I must be in the minority, or am just not doing it right, but I prefer the way my rice cooker makes rice over the TM. In the TM it seems the grains get overdone, even when I cut back on time. Rice cooker rice is chewier.
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For the 3 of us I find that 100g rice is enough. (often with leftovers). I use the full amount of water and basmati rice that is well washed. Success all the time.
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when cooking for the family, I never use more than 300g - don't know how any more could fit in the basket, but it is always plenty for us with some left over.
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I would highly recommend the Biryani rice from the
Meat on the Menu cookbook I do it without chicken etc and serve as a side with any Indian food. I have tried following same recipe in rice cooker but it was all
But as Zan does I still use the rice cooker if TMX is busy... Good luck!!!
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Use the same amount of water for any weight of rice. You're steming the rice so only need enough water for the cooking time. Have fun.
As Meagan said earlier, you still need the 900g of water for steaming, otherwise you will boil your bowl dry (NOT GOOD!!) ;)
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Do I still cook for the same amount of time or do I follow the take 20% off rule for halving
Ta
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same amount of time for rice :)
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I add 250g rice into bowl
add 480g boiling water,
set temp to Veroma, set time 5 mins.Soft speed. When done.
Turn off, place Tea towel on top.
Leave for 25 mins .
Done.
Could be handy for those who are having problems with blades chewing up basket. ;D ;D ;D
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I made a good curried brown rice salad today. I soaked the rice for a few hours first, about 1 1/2 cups. Then followed EDC rice method (900mls) but started with hot tap water and time 25 mins. I added a shake of cinnamon & turmeric to the cooking rice. My salad was popular even though it was healthier than the others :)
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what speed do u use achookwoman ?
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Uni, soft.. Only need to move it as there is lots of water so it will not stick.
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I add 900 of boiling water, rinse rice just pour in but its about 300 in weight, varoma temp, speed 4, 13 mins, no longer or its over cooked.
Perfect rice, i cook rice at least twice per week, ds not keen on potatoes.
H :)
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I just went to cook rice and did the 400g/ 900ml water as per EDC. That's a lot of rice though. I wanted to confirm that reduced rice but maintaining the water level at 900 was the way to go. From reading this thread there are lots of methods.
But..will200g rice and 900ml water work in the future? Thsnks in advance.
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yes it will Plb16471 ;D give this a go next time http://www.forumthermomix.com/index.php?topic=9059.45
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Okay - I tried rice for the first time this evening in my TMX. I followed the instructions from the Basic Cookbook chip. I am use to cooking rice in a rice cooker, or microwave when away from home. I washed the rice, measured the water, added to rice and "stirred" as per the instructions.
The rice was a disaster - I have white paste that I think I could use to render the house! Hungry children required a quick rethink thus I quickly did rice in the microwave for dinner. After dinner it took poor hubby nearly half an hour to clean up all the white goop.
After reading this blog I "think" I know what I did wrong.
don't take rice out of the basket - add rice in the basket - into TMX. MAYBE!
I am use to my rice being in water thus I added the rice to the water - now I am not sure I am not sure I understand the point in the BCB to stir. Next time I will try adding rice in the basket. If I am not meant to add rice to the water but leave it in the basket, what is the point of the optional items of salt and oil in the water?
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I can imagine the glug you were left with. It's enough to put you off thermomix cooking. Here are a few posts on the same topic that may help you. http://www.forumthermomix.com/index.php?topic=16827.0
I always put boiling water in my bowl, have the rice in the basket, and cook it on Varoma for round 13 minutes on SPEED 4. It is important to have the speed fairly high. If your rice isn't cooked, just add a few more minutes.
Good luck with the next lot.
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Hi MyThermie, welcome to the forum with your first posting. I don't have the TM5 but have always cooked my rice in the basket in my TM31.
I do sometimes make this version which is cooked for a short time in the bowl, check it out as you may prefer this method. http://www.forumthermomix.com/index.php?topic=9059.0
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Welcome My Thermie. :)
Great advice from Cookie and Judy on how they cook rice.I hope this helps you to achieve perfect rice in the future with the TM.
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I've started to use brown rice for all my cooking these days and I get perfect results with this method below. Even though I don't need the full amount of rice at one time, I still cook it and freeze in batches for other times.
Weigh 400g of brown rice into steamer basket and rinse thoroughly under tap.
Place 6 cups of cold tap water into TM bowl and set basket in place.
Cook 35 mins/V temp/speed 4.
I guess you could use hot water instead of the cold and reduce cooking times, but I'm usually doing/cooking other things during that time so it doesn't matter. Also I know that at the end of the 35 mins the rice will be perfectly cooked
Hope this helps. :)
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Julie, I assume 'V Temp' is varoma on the TM31?
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Yes that's right Cuilidh :D