Edit History

ive been working with iPot'd rice.  Ive been using the Pot-in-the-Pot method.

 

my rice is Basmati ,   http://www.daawat.com   the blue bag , 10 lbs  $ 15 at the Indian emporium , two towns over,

 

https://www.amazon.com/Daawat-Traditional-Basmati-Rice-Pound/dp/B00B3ARYDC  at Amazon.

 

the store has the Golden version ,, Ill try that next .  Im happy with this rice.  nice nuttiness to it.

 

my measurements are 1 heaping cup rice ,,  washed in cold waster to remove rice flour , drained , then 1 cup cold water into the Pot that goes into the pot :

 

this ratio is important as it will determine the texture of the finished race :  a little more water will give you a wetter end-rice

 

Mise :

 

 

 

 

I like these Chinese Sausages ( USA )  they are a little sweet , and a bit like char sui.  only a bit.  I peel them to remove the casing :  pic 1.  score w a sharp knife , and

 

peel a bit w your clean finger nail , then remove and chop.   Ginger from Fz , in thin pieces.  I use a SS Chinese cleaver w a mallet to carefully cut these shavings . 

 

keeping my fingers intact,   LemonGrass , cut lengthwise , then peeled into individual layers.  easy to take out of the rice at the end.  Chopped cilantro , and green onion ( added after the cooking )

 

dried Tj's cranberries are added after cooking as are the  beaten eggs , to be cooked separately and added to the pot after the iPot'ing.  thai curry paste , added to the rice to get this :

 

 

 

 

 

 

then this , mixed and ready for the iPot :

 

 

after cooking ,

 

HP , 6 minutes , over 1 cup water using the trivet.  10 minute release .  works well for me.

 

the cranberries , cilantro , green onions are then  added , along w the cooked scrambled eggs .  i remove the ginger and lemongrass  sticks before mixing every thing up.  

 

finished bowl , w/o the nuts :

 

 

the cashew nuts are added to each plate-full , as I frequently have extra , on purpose,  for the next day.  I think the nuts get soggy if kept overnight in the rice.

 

 

 

finished plate.   easy to do , and tasty.    Im trying other flavor add-ins each time I make this , mostly Thai Curry pasty from different cans at the moment 

 

I also make a similar " Rice + mix-ins " using Patak Byriani paste. that too is very tasty .  you get the idea.

 

guess what's for donner tonight ? , leftovers for tomorrow.  different Thai paste.  excellent cold for breakfast.

 

don't forget to add fresh cashews in the AM

 

ive been working with iPot'd rice.  Ive been using the Pot-in-the-Pot method.

 

my rice is Basmati ,   http://www.daawat.com   the blue bag , 10 lbs  $ 15 at the Indian emporium , two towns over,

 

https://www.amazon.com/Daawat-Traditional-Basmati-Rice-Pound/dp/B00B3ARYDC  at Amazon.

 

the store has the Golden version ,, Ill try that next .  Im happy with this rice.  nice nuttiness to it.

 

my measurements are 1 heaping cup rice ,,  washed in cold waster to remove rice flour , drained , then 1 cup cold water into the Pot that goes into the pot :

 

this ratio is important as it will determine the texture of the finished race :  a little more water will give you a wetter end-rice

 

Mise :

 

 

 

 

I like these Chinese Sausages ( USA )  they are a little sweet , and a bit like char sui.  only a bit.  I peel them to remove true casing :  pic 1.  score w a sharp knife , and

 

peel a bit w your clean finger nail , then remove and chop.   Ginger from Fz , in thin pieces.  I use a SS Chinese cleaver w a mallet to carefully cut these shavings . 

 

keeping my fingesr intact,   LemonGrass , cut lengthwise , then peeled into individual layers.  easy to take out of the rice at the end.  Chopped cilantro , and green onion ( added after the cooking )

 

dried Tj's cranberries are added after cooking as are the  beaten eggs , to be cooked separately and added to the pot after the iPot'ing.  thai curry paste , added to the rice to get this :

 

 

 

 

 

 

then this , mixed and ready for the iPot :

 

 

after cooking ,

 

HP , 6 minutes , over 1 cup water using the trivet.  10 minute release .  works well for me.

 

the cranberries , cilantro , green onions are then  added , along w the cooked scrambled eggs .  i remove the ginger and lemongrass  sticks before mixing every thing up.  

 

finished bowl , w/o the nuts :

 

 

the cashew nuts are added to each plate-full , as I frequently have extra , on purpose,  for the next day.  I think the nuts get soggy if kept overnight in the rice.

 

 

 

finished plate.   easy to do , and tasty.    Im trying other flavor add-ins each time I make this , mostly Thai Curry pasty from different cans at the moment 

 

I also make a similar " Rice + mix-ins " using Patak Byriani paste. that too is very tasty .  you get the idea.

 

guess what's for donner tonight ? , leftovers for tomorrow.  different Thai paste.  excellent cold for breakfast.

 

don't forget to add fresh cashews in the AM

 

ive been working with iPot'd rice.  Ive been using the Pot-in-the-Pot method.

 

my rice is Basmati ,   http://www.daawat.com   the blue bag , 10 lbs  $ 15 at the Indian emporium , two towns over,

 

https://www.amazon.com/Daawat-Traditional-Basmati-Rice-Pound/dp/B00B3ARYDC  at Amazon.

 

the store has the Golden version ,, Ill try that next .  Im happy with this rice.  nice nuttiness to it.

 

my measurements are 1 heaping cup rice ,,  washed in cold waster to remove rice flour , drained , then 1 cup cold water into the Pot that goes into the pot :

 

this ratio is important as it will determine the texture of the finished race :  a little more water will give you a wetter end-rice

 

Mise :

 

 

 

 

I like these Chinese Sausages ( USA )  they are a little sweet , and a bit like char sui.  only a bit.  I peel them to remove true casing :  pic 1.  score w a sharp knife , and

 

peel a bit w your clean finger nail , then remove and chop.   Ginger from Fz , in thin pieces.  I use a SS Chinese cleaver w a mallet to carefully cut these shavings . 

 

keeping my fingesr intact,   LemonGrass , cut lengthwise , then peeled into individual layers.  easy to take out of the rice at the end.  Chopped cilantro , and green onion ( added after the cooking )

 

dried Tj's cranberries , beaten eggs , to be cooked and added to the pot after the iPot'ing.  thai curry paste , added to the rice to get this :

 

 

 

 

 

 

then this , mixed and ready for the iPot :

 

 

after cooking ,

 

HP , 6 minutes , over 1 cup water using the trivet.  10 minute release .  works well for me.

 

the cranberries , cilantro , green onions are then  added , along w the cooked scrambled eggs .  i remove the ginger and lemongrass  sticks before mixing every thing up.  

 

finished bowl , w/o the nuts :

 

 

the cashew nuts are added to each plate-full , as I frequently have extra , on purpose,  for the next day.  I think the nuts get soggy if kept overnight in the rice.

 

 

 

finished plate.   easy to do , and tasty.    Im trying other flavor add-ins each time I make this , mostly Thai Curry pasty from different cans at the moment 

 

I also make a similar " Rice + mix-ins " using Patak Byriani paste. that too is very tasty .  you get the idea.

 

guess what's for donner tonight ? , leftovers for tomorrow.  different Thai paste.  excellent cold for breakfast.

 

don't forget to add fresh cashews in the AM

 

ive been working with iPot'd rice.  Ive been using the Pot-the-Pot method.

 

my rice is Basmati ,   http://www.daawat.com   the blue bag , 10 lbs  $ 15 at the Indian emporium , two towns over,

 

https://www.amazon.com/Daawat-Traditional-Basmati-Rice-Pound/dp/B00B3ARYDC  at Amazon.

 

the store has the Golden version ,, Ill try that next .  Im happy with this rice.  nice nuttiness to it.

 

my measurements are 1 heaping cup rice ,,  washed in cold waster to remove rice flour , drained , then 1 cup cold water into the Pot that goes into the pot :

 

this ratio is important as it will determine the texture of the finished race :  a little more water will give you a wetter end-rice

 

Mise :

 

 

 

 

I like these Chinese Sausages ( USA )  they are a little sweet , and a bit like char sui.  only a bit.  I peel them to remocwe true casing :  pic 1.  score w a sharp knife , and

 

peel a bit w your clean finger nail , then remove and chop.   Ginger from Fz , in thin pieces.  I use a SS Chinese cleaver w a mallet to carefully cut these shavings . 

 

keep my finger intact,   LemonGrass , cut lengthwise , then peeled into individual layers.  easy to take out of the rice at the end.  Chopped cilantro , and tureen onion.

 

dried Tj's cranberries , beaten eggs , to be cooked and added to the pot after the iPot'ing.  thai curry paste , added to the rice to get this :

 

 

 

 

 

 

then this , mixed and ready for the iPot :

 

 

after cooking ,  the cranberries , cilantro , green onions area added , along w the cooked scrambled eggs .  i remove the ginger and lemongrass : sticks  

 

finished bowl , w/o the nuts :

 

 

the cashew nuts are added to each plate-full , as I frequently have extra , on purpose for the next day.  I think the nuts get soggy if kept overnight in the rice.

 

 

 

finished plate.   easy to do , and tasty.    Im trying other flavor add-ins each time I make this , mostly Thai Curry pasty from different cans.

 

I also make a similar " Rice + mix-ins " using Patak Byriani paste.

 

guess what's for donner tonight  , leftovers for tomorrow.  different Thai paste.  excellent cold for breakfast.

 

don't forget to add fresh cashews .