When The &Quot&#59;Pot&Quot&#59; Boils... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 218871

Stevie's Crazy Kitchen

When the "pot" boils... 
 
Jan. 22, 2011 6:06 pm 
Updated: Jan. 24, 2011 7:42 pm
Mom has told me for way more yrs than I'll admit to, that "a watched pot never boils."  Often times, I find this to be true...  However, for many a year, I've had trouble cooking rice!  I've done the stove top, and the micro, regardless, the watched pot "ignored," is going to bubble all over creation, and leave me with the mess to clean up!  Thus, I tend to shy away from that starch... I don't like "instant" as it seems to have a strange texture...  This evening, as I hovered over the stove ignoring the pot, you got it... it boiled over!  Perhaps I should stop making rice! 

Now, before you suggest that I could get a "rice cooker," I must state that I have little to no room for all of the gadgets and gizmos already in my kitchen, and that the counters are short of space, due to the gizmos that have no home!  Besides, I see no sense in purchasing a product that I may use only 3 times a year... guess I'd prefer to eat pasta which as yet does not boil over on the stove top!

I guess, for now, simply clean up crazy rice...
 
Comments
Jan. 23, 2011 5:11 am
Stevie, Check out my blog... Kitchen Secrets... There are a couple tricks to keep rice, pasta etc from boiling over... In fact it's the most popular tip I've gotten... that said, I do the boilover at least once a week :)
 
EAKE 
Jan. 23, 2011 5:40 am
Rice is a staple here...I use Basmati, Jasmine if I want a stickier rice...Put 2 C water, 1 Tbsp butter, salt to taste in a pot with a tight fitting lid (tight fitting lid is important)...bring to a full boil, add 1C rice, stir, cover, turn heat to low, LEAVE IT ALONE for 20 minutes, turn off heat and let set for five minutes, fluff with fork, serve, (6 servings)...works perfectly for me %100 percent of the time :o)
 
Jan. 23, 2011 8:43 am
Thanks both!! I'll ck your blog, also!
 
Jan. 24, 2011 5:53 am
I have a rice cooker, which I rarely use and have found the liquid to boil over in that, go figure.
 
Jan. 24, 2011 5:31 pm
I have learned, through trial and error that I have the best success putting the rice and water in the pot, covering it and bringing it to a boil, reducing the heat to as low as I can and turning it off after 10 minutes and letting it sit for another 10-15 minutes. I can't tell you how many years it took to learn this, and, like you, I shied away from rice even though I love it.
 
Jan. 24, 2011 7:42 pm
Thanks, so much folks! Glad to hear that I'm not the only one who's had troubles simply, boiling rice!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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