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Carl Edwards, Trevor Bayne and Ricky Stenhouse, Jr. will race the ultimate patriotic tribute at Richmond International Raceway in the NASCAR Nationwide Series race on September 9. Each of their cars will honor those who made the ultimate sacrifice on September 11, 2001 - like FDNY firefighter Stephen Siller - as well as three wounded military heroes who have given everything but their lives for their country.
Portion of proceeds from the sale of each die-cast benefits the Stephen Siller Tunnel to Towers Foundation and its efforts to build smart homes for three severely wounded United States servicemen – the only surviving quadruple amputees from the wars in Iraq and AfghanistanStephen Siller was an FDNY firefighter who lost his life on Sept. 11 when trying to rescue his fellow Americans. His family began the Stephen Siller Tunnel to Towers Foundation to help others in his name Action Racing Collectibles Carl Edwards '11 Nationwide Fastenal/Honoring Our Heroes #60 Mustang, 1:24 Gold When a hijacked airliner hit the Pentagon on Sept. 11, 2001, nearly 200 people lost their lives. Carl Edwards will honor those victims when he drives the No. 60 Fastenal/Honoring Our Heroes Ford Mustang in the NASCAR Nationwide Series at Richmond. A wireframe image of the Pentagon wraps around the rear of his Mustang which also carries a tribute to USMC Corporal John Peck - a Marine who lost both arms and legs while fighting in Afghanistan.Action Racing Collectibles Ricky Stenhouse, Jr. '11 Nationwide Fastenal / Honoring Our Heroes #6 Mustang, 1:24 Gold The passengers of Flight 93 will forever be remembered as heroes who saved America from greater destruction on Sept 11, 2001. Now their heroism and that of one courageous Marine will be honored by Ricky Stenhouse Jr. when he drives the No. 6 Fastenal/Honoring Our Heroes Ford Mustang at Richmond. His car will carry the name of USMC Corporal Todd Nicely on the rear deck lid. Nicely lost both arms and legs when he stepped on an IED in Afghanistan.Action Racing Collectibles Trevor Bayne '11 Nationwide Fastenal / Honoring Our Heroes #16 Mustang, 1:24 Gold
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- New York suffered more loss of life than any other site on Sept. 11, 2001. In remembrance of the city's tragic loss and inspiring courage, Trevor Bayne will take the wheel of the No. 16 Fastenal/Honoring Our Heroes Ford Mustang during the Nationwide race at Richmond. Bayne's Ford features a silhouette of the New York skyline and the name of US Army Specialist Brendan Marrocco - the first American to lose four limbs in combat and survive.
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Being a Sixers die-hard never gets old. Make sure your pride is well-known with this adidas Team Pack raglan shirt! The front presents a distressed throwback 76ers graphic with flocked details, and the shoulders and sleeves feature fuzzy flocked stripes. It doesn't matter what day of the week it is — you're always in the mood to show off your Philly b-ball spirit!
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Display the R & R Imports chrome emblem for a bold show of support for the NASCAR driver that has your heart. The metallic-styled sticker of your driver's number and name is perfect for adding NASCAR flair to your car or home.
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How To Cook Rice on the Stove
Cooking Lessons from The Kitchn
It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when you're first starting out. Here's how we do it. What's your technique?
rice cooker for your kitchen. But don't feel that you have to run out and buy one right away. Start with just making rice on the stove top, and upgrade from there.
How to Cook Rice on the Stove
What You Need
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Small (2-quart or so) saucepan with a lid
Stirring spoon
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rices have more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil in a small sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer.
4. Cover and Cook: Cover the pot and turn the heat down to low. Don't take off the lid while the rice is cooking — this lets the steam out and affects the cooking time.
Approximate cooking times:
• White Rice: 18 to 25 minutes
• Brown Rice: 30 to 40 minutes
• Wild Rice: 45 to 60 minutes
Start checking the rice around 18 minutes for white rice and 30 minutes for brown rice. When done, the rice will be firm but tender, and no longer crunchy. It is fine if it's slightly sticky but shouldn't be gummy. If there is still water left in the pan when the rice is done, tilt the pan to drain it off.
5. Turn Off the Heat and Remove the Lid: When the rice is done, turn off the heat and take off the lid. Fluff the rice with a spoon or a fork, and let it sit for a few moments to "dry out" and lose that wet, just-steamed texture.
Rice keeps well in the fridge for several days, so you can make extra ahead to serve later.
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Per serving, based on 2 servings. (% daily value)
92 Comments
Someone I know is always bragging about her rice cooker and how I should get one, too, but I agree with Faith--it's really simple to cook rice on the stove, and that's one fewer appliance I need.
I made red rice last night. What i do is I first fry a bit of onion and garlic in oil, when the onion is soft I add the rice to fry a bit until all the grains turn white, stirring so that it doesn't burn. Once that's done I add the water and some tomato paste, and salt. Bring it to a boil and then lower the heat, and let it cook for about 20 min. And what you get is sort of reddish mexican rice.
I've burned so many pots of rice that my husband bought me a rice maker. I'm no longer "allowed" to make rice on the stove.
Thereâs an even easier way to cook rice on the stove. Cook it like pasta, in a large quantity of boiling water, for about 13 minutes (how long depends on the rice, but this way is a little quicker than the traditional way), and then use a strainer to drain it. Youâll never scorch the pan again.
I make rice much like Sofia - but cook onions and tomatoes first, then add the rice for a fewminutes and then the water.
And I actually relish the crispy (not burnt) bits. So tasty!
I've burned rice cooking it on the stove, too. And often, when it's cooked in the rice cooker, it gets too brown on the bottom.
I'm always stumped about the type of measuring cups to use. Logic says use a dry measuring cup to measure the rice, and a liquid measure cup for the water. When I do that, the end product just doesn't seem right. It's usually too watery cooked at the recommended time.
When rice is processed, it loses most of its nutrients. In order to replace these, a vitamin-mineral mix is sprayed onto the rice. If you rinse it, you lose this benefit.
A Puerto Rican neighbor of mine gave me a good method for cooking rice. I've never burned it yet and it comes out nice and fluffy and dry.
Put two cups of long grain rice in a large microwavable bowl. Pour on about a tablespoon of oil. Add salt to taste. I do about 1/8 tsp. Add two and a half cups of water. Do not cover. Microwave for 15 minutes. Cover the bowl with a large plate. Microwave for 5-8 minutes more. Let sit covered until ready to use. You may need to tweak the cooking times a little bit based on your microwave strength.
I used to cook the rice in the microwave using a 2 cups of rice to 4 cups of water proportion and cook it covered the whole time but the rice would split at the ends and I always had the nagging feeling that I should buy a rice cooker. Learning this technique has saved me the 90 dollars that a good rice cooker would cost.
I learned to cook rice like Sofia and Renee, though I don't add tomatoes. Using broth or stock instead of water also makes the rice more flavorful.
My never-fail method for cooking jasmine rice came from the fabulous Seductions of Rice cookbook.
1.5 c rice
1.75 c water
Put *both* in the bot and bring just to the boil, then cover and turn down to simmer for 15 minutes. Don't stir or remove the lid during this time. Then remove from heat and leave covered for 5 minutes. Again, keep your paws off it, and don't peek at your rice yet. When the 5 minutes are up, then fluff and enjoy.
My rice turns out consistently well following this method.
My family has always made a savory rice pudding called "breakfast rice." It is served at (can you guess?) breakfast. It's one cup white rice to one cup milk and one cup water, with a dash of cayenne and a dash of nutmeg, generous white pepper and salt. Follow the directions for cooking time, and let the rice rest for a few moments covered when it's done cooking. Then add between two and five tablespoons of cream (yeah cream, what of it). Stir it all up and serve it next to sausage patties or fried eggs. Southern delicacy!
The key to burning rice for me is not getting the heat quite right. Too low and its hard, too high and its charred. Either way its not worth the minimal difference in taste compared to using the microwave. With active chopping and high heat wok cooking going on simultaneously I just can't baby my rice.
"For most rice we use a 2:1 ratio - about two cups of water to two cups rice."
Did you mean one cup of rice?
thanks! fixed.
Ooh, I learned a great trick from my Persian aunt - cook 3 cups rice until slightly softened, drain and rinse again. Then melt butter at the bottom of a heavy pot and coat the bottom with a layer of thin potato slices. Pile the rice on top in a cone shape with a few pats of butter on top and about 1/4c water. Cook on low heat, covered, for about an hour. It's a more labor-intensive method for special occasions, but the potatoes serve two wonderful purposes: they prevent the rice from burning while it steams and they end up deliciously golden crispy - my favorite part!
kassie - it's not that we can't read directions - i don't buy packages of rice with directions! I buy rice from the korean shop or the vietnamese shop. they don't have instructions in english on the bag :) also, even if i did buy a smaller container, i don't like food stored in bags in the cupboards. i like it all in tupperware type things. and if you're forgetful and clumsy like me - rice tends to burn. which is why i got my giant soon-to-be-gone rice cooker in the first place!
That was a bit rude, Kassie.
My failsafe method of cooking rice on the stove (without instructions or measuring tools) is as follows:
1. Place hand perpendicular to the rice in the pot - the tips of your fingers should lightly touch the rice.
2. Fill the water till it reaches the first segment of your pointer finger.
3. Heat the rice on medium heat until it boils, then turn it down to a simmer. You have to be quite vigilant of the pot until this point.
4. When the steam from the pot flows straight up (versus flowing all over the place), the rice should be done. It usually takes about 10 minutes for me.
This is an old Korean method I learned from my mom; there's altogether a different "hand measure" when cooking rice in a rice cooker.
i just forget it's on the stove, or the timer goes off and somehow it's already burned. We got a nice compact cuisenart rice cooker, and it saves me alot of scrubbing.
- I hadn't seen a nasty comment on here in a long time, so I thought it was safe to comment again, I guess i was wrong.
There are lots of different ways to cook rice.
Boiled (like pasta) in a lot of water
Pseudo-steamed with the just the right amount of water starting at high heat and finishing at very low heat
Hybrid of the two styles (start with a lot of water, put pour off some of the water partway through -- more trouble than it's worth, I think)
Pilaf-style where the rice is fried in fat first and then pseudo-steamed in rice or broth. Additional flavoring are usually added.
Risotto style involves constant stirring and frequent additions of small amounts of water
True steaming
And I'm sure there are others. Different types of rice work best with different methods and if you've grown up eating rice, you probably prefer one method over all others. The end results don't taste or feel the same. You wouldn't want to cook Japanese rice pilaf-style, nor would you want to boil basmati rice like pasta.
i love buying these packets of saffron or yellow rice - they're just enough for three (or so) people and the job's truly easy. while the instructions are easy (ahem) it's taken me some time to get it right. instructions are not failsafe!
so, i tried making coconut rice not too long ago...burned the bottom AND it came out goopy and mashed. how does one manage to screw it up in two totally opposite ways?? ;)
kdkaboom, I'm just guessing here.... but I think there are two unrelated problems. The goopy and mashed are probably due to too much liquid and too vigorous boiling. The burned bottom is probably from too long over too high of heat. A thick, heavy pan helps to prevent burned bottoms, but it's always something of a threat.
yeah, you've got it. i always think i have the heat on too high, and i always use this same crappy ikea pot from like ten years ago. maybe i need to take my rice more seriously, eh? :)
I'm a little late to the party, I know, but I cook my rice like Jazzybel. I learned it from my (half-Japanese) dad and it normally works, as long as I don't get distracted until I smell that horrible burned-rice smell. I've done with with sticky rice and brown rice.
Something I've found that helps with the the crunchy-in-the-middle problem is letting it sit after I add the water and before I add heat until the grains turn white in spots.
I also never refrigerate leftover rice. It dries it out and makes it gross.
I learnt from my aunt who makes the most incredible rice. i could eat it alone without any sauce or side dish
1. As it is norm in latin america, the first thing you do is make a sofrito-meaning various tasty things fried together, usually with onion as the basic ingredient.
for rice, I heat about two tablespoons of oil and throw in chopped onion, garlic, chopped red bell pepper and chopped carrots.
2. After they are soft and the onions clear, you put in the rice. when it has changed color, you add boiling water-about twice as much as the rice.
3. Wait for the water to boil and add a teaspoon of salt for each cup of rice. lower the heat and wait for the water to evaporate until you can see the grains of rice. cover and let it cook for 20-25 minutes on the lowest heat possible. turn off the heater and take the lid off the rice so the steam evaporates.
It turns out fluffy and so, sooo tasty!
Thanks so much for posting this. I know it's going on two years since the last comment on this post, but I've been referring to it for a while! A former rice-cooker-user, I've been cooking the grains on the stove since the cooker broke. Thanks to you, the rice is great every time and we've no need of purchasing another cooker. Cheers.
how funny! i recently read an article on Gilt Taste on this subject exactly. i was ruminating on it this weekend (and the limitations of making rice on - gasp - an electric range!) here: thenoshingshiksa.blogspot.com. i'm quickly learning that there is no one correct answer to this question!
We move around a lot so I avoid purchasing unitaskers - it takes a little more work, but I only cook rice on the stove. For basmati rice the ratio is 1 cup rice to 1 and a quarter cups water, and that's simple and reliable enough for me.
Over the years, I've found the best way to cook rice on an electric stove without over-cooking the bottom is to use two burners. Bring 2 cups water (or broth) to boil on one burner. At the same time, preheat another burner to medium low - #3 on my stove. Add about 1 tsp butter to the boiling water/broth; stir in just a bit over 1 cup white rice (regular, basmati, jasmine). Cover and move to second pre-heated medium-low burner. Set the timer for 13 minutes. Check once after about 3 minutes to make sure it's not simmering too quickly - turn down the heat if necessary. After 13 minutes, turn off the burner, keep the cover on the pan. Use after 5 minutes. I've let it sit up to 20 minutes - the residual heat in the pan and from the electric burner keeps the rice nice and hot.
Wow, that was a rude comment. I don't unerstand how people can be aware of common courtesy and just not be able to follow it! I mean, there are tons of books written on the subject! Weird.
I can cook damn near about anything and somehow rice just never comes out right no matter how closely I follow the directions or the recipe. I use a nice heavy pot but I also have a gas stove and find it's hard to control the temperature at the low end. It usually sticks to the bottom and may or may not burn, or otherwise it's not done enough. And this is why I stick to potatoes.
I do my rice a little different. First, I set my oven to 350. Then, I rinse my 1 cup of rice. I add the rice to a oven safe sauce pan. I add about 1.5 cups of water and a stock cube. I bring it too a boil, wrap a big piece of tin foil over the lid, and pop it in the oven. In 15 minutes, I have perfect, light, fluffy, dry rice.
Usually, basmati rice for me doesn't take more than 10-13 minutes, without soaking. My mom likes to soak her rice for about 30 minutes before cooking--she says it turns out fluffier
In our house, I'm the cook and my husband stays away from the kitchen, but I cannot - or could not - cook rice until my husband taught me a trick he learned in Japan. Rather than being tempted to take the lid off too soon, don't remove it until you see no more steam coming from the pan. It's worked every time!
My family panicked when our rice cooker broke down, even if we all know how to cook rice on the stove. (We serve pasta dishes with rice, coz meals without rice are incomplete) Heck, my dad can even do it inside a bamboo stick. It's a thing they teach in boys scouts and girls scouts in my country. Now that I think about it, that might make for an interesting rice article: how to cook rice in anything other than a rice cooker or a stove top.
I do it the Pierre Franey way, in the oven. When Mr Franey used to thave the 60 Minute Gourmet column in the New York Times food section weekly, this was his usual method for rice. Use the proportions on the rice bag or any standard cookbook. Melt a bit of butter in the dutch oven, stir in the rice and get it coated. Add the liquid (water or broth), bring to a boil, cover and pop in a 400 degree oven for 18 minutes for white rice and about 25 for brown. It's pretty much foolproof.
I haven't been able to consistently make perfect rice since I left California for a higher altitude and an electric stove. Not sure which is the problem, but I've almost accepted the fact that I'll have to get a rice cooker. Maybe I'll give it a few more tries with some of these tips. Thanks.
Once I moved to a higher altitude, I could no longer cook rice (or pasta or ...)! Finally bought a rice cooker and it solved the problem. I don't like unitaskers, and I have a very small kitchen so it's stored in the garage, but that sucker works and it's easy to clean.
One of my past roommates left me a small rice cooker when she moved out, and I have to say, although I never would have bought it myself, the thing is great.
It frees up a burner on my tiny electric stove, which is great. On busy nights, I can flip it on before I leave for the gym and come back to warm, fluffy rice to go with dinner - no muss, no fuss! I've also successfully made quinoa in it. And I can saute onions and garlic in the bowl before I add in the rice. All in all, it's a great little gadget. I use it more than my blender or my mini food processor, actually!
I am borderline crazy about cooking rice correctly. Here is my foolproof method for perfect rice - fragrant, with beautifully elongated grains, and NO stickiness. I use either basmati or a quality Japanese white rice.
1. Gently rinse the rice.
2. Measure 1 part rice to 1.5 parts water. Add a sprinkling of salt and a drop of neutral tasting oil (sunflower is good).
3. Cover the pan, and bring the rice and water to a boil. As soon as it boils, turn the heat to minimum.
4. Cook on low, still covered, for 12 minutes.
5. Allow to rest, still covered, and with a clean teatowel under the lid, for 15 minutes.
6. Fluff up with a fork and serve.
We cook it in the oven. Start with cooking up some onion and garlic in a bit of olive oil. Add 1 cup of rice (white or brown or a mix) and toss until coated by the oil, add a half tsp. salt and any other seasoning (like garam marsala or adobo seasoning) then add 1 and 1/3 cups liquid (1 and 1/2 for brown rice). Put it in a 350F oven for 35 minutes for white rice, 60 minutes for brown, then let sit and steam on the stove top (no heat) for 15 minutes. Perfect rice every time, can be doubled easily, and once it is in the oven, you don't have to watch it.
Also, soaking the rice (overnight if possible) greatly improves the texture.
I'm with quercus, it depends on the rice. Short grain or long grain? Brown rice or white rice? Risotto or paella? Rice pudding or fried rice? Asian rice or Persian rice? There's no one way.
"Asian rice or Persian rice?"
Persian rice is by far superior, IMHO. Persians/Iranians take enormous pride in their rice, whereas Chinese (for example) place more importance on the accompanying dishes, and do not seem to have criteria for perfect rice (other than a degree of stickiness!) I would happily eat Persian rice with no accompaniment - the same could not be said of, say, Chinese restaurant rice.
My ex taught me how to cook rice her way more than 10 years ago, and I have never burned rice using the technique.
Cover the bottom of a quart size pan with rice. (If you can still see the bottom some.. that is one serving. About a half inch give or take is enough for 4-5 people.)
Rinse the rice a few times under warm water. (This helps wash off some of the starch and the rice doesn't stick together as bad. If you want sticky rice skip this step)
Fill with water to the level of your thumbnail above the rice. (I don't think this would work as good with long nails.. lol.. but you will learn to eyeball it.)
Heat on high to boiling. (About two minutes.)
Put lid on the pot, and turn temperature down to low and simmer 25 minutes.
Fluff with fork and serve.
I have used this technique with white rice, brown rice, red rice, and wild rice. I have also substituted the water with chicken or vegetable stock, and even added peas and carrots almonds, mushrooms, and other ingredients and it worked fine.
We eat a lot of rice and I cook it a lot of different ways (I love the Seductions of Rice book that was mentioned up-thread, and I'm making their recipe for Persian-style rice tonight!), but always on the stove.
My basic rule for absorption-cooking the rice, which is how I do it most often, is 2 cups of rice to 2 1/4 cups water (2 1/2 cups water if I'm making brown rice). I rinse the rice by swirling it with cold water in the pot, draining and repeating 2-3 times, then add it back to the pot with the water and bring it to a boil on high heat, then turn the heat down to minimum and let it steam for 10-15 minutes for jasmine or basmati rice, and 20-30 for brown jasmine rice. If I'm making a smaller pot of rice, I actually turn the heat off entirely once the water boils.
I don't salt my rice unless I'm making a flavoured rice dish like a pilaf or coconut rice, but I do like to tie a pandan leaf or a stalk of lemongrass in a knot and add it to the pot to scent the rice as it cooks.
I always thought it was so baffling that people could mess up rice--I was never really "taught" how to make it (just my mom mentioning that "it's 1:2 rice:water ratio, then, you know... cook it"), and it is pretty much the one thing I have never in my entire life managed to mess up making. Well, that isn't strictly true: my mom bought me a rice cooker once as a housewarming gift when I first moved out, and the first time I used it, after carefully following the directions, the rice burned. It immediately went back in the box and hasn't seen the light of day in 5 years. Honestly, if you need more direction than "add 1 part of rice to 2 parts water, boil, then reduce the heat, stirring occasionally, until it is something you want to eat," then there is probably no hope for you, and a rice cooker is the way to go. I guess I will just be thankful that I don't need another silly appliance taking up my kitchen space.
My rice cooker was a godsend in college when I was cooking in a kitchenless dorm! I've done so many different grains, lentil soup, Spanish rice, cooked veggies etc etc...if you're creative it's not as much of a uni-tasker as you think! It's one of the kitchen items I use the most even though I have my own kitchen now!
My fancy programmable rice cooker takes forever and browns the bottom. The $10 Target version works perfectly every time.
My family (Korean) prefers stickier rice that holds together a bit. Fluffy isn't prized by everyone.
I have a very good trick when I make rice. I add a few drops of lemon and a pinch of sugar the boiling water. It really creates wonders.
I've lived in China for work for a few month and I got addicted to sticky rice, so I normally cook chinese style white rice (without salt or anything else, only sprinkled sesame seed when serving it). I've found an italian grown rice which suits perfectly to this kind of cooking method so I don't need to buy more expensive imported rice from abroad. And I bought a very simple, basic and cheap rice cooker which does the job wonderfully.
My Dad's family is from Charleston- historically a very rice centric people. We always used a stove-top Charleston Rice Steamer to cook the rice....you literally can not screw up rice in this thing even if you tried! It used to be you could only find them in country hardware stores in SC (which is wear my inherited rice steamer came from), but you can find them online now. My old roommate actually got rid of her electric rice cooker and bought a rice steamer online after using mine a couple of times :-)
Growing up, my family had a rice cooker...me! lol
But seriously, rice on the stove is not hard at all. I learned from my mom and grandma. I also always make it in a skillet. I didn't realize people cooked rice in a sauce pan.
I make my rice more like commenter Sofia than the recommendation in the post. But I'm Central American so not sure if that's the difference.
Red rice is the best. All of my aunts made it but my mom's was the most sought after. She made it with butts meat (pork, we're southern), peppers and sausage for flavor. The crispy, no-yet-burnt, rice is great when the red rice cakes up in the pot. So glad my sister now knows the recipe :)
I learned how to cook plain rice from my mom, which means it's usually slightly burnt/crispy.
My favorite brown rice is Lundberg- I use a 1:2 ratio with broth, in a foil-covered 9x13 dish, 1 hour @ 400 degrees, then turn off oven and let sit for 1 hour. Nutty and perfect.
My favorite basmati rice is Tilda- the beautiful blue bag of perfection- boiled in salted water and drained. Snap.
Anyone else do the the knuckle way? Put rice in pot, wash it until the water runs clear. Put cold water in so that it is one finger knuckle's depth above the level of the rice. About 1.5 cm. put the lid on, put it on the heat and bring it to the boil as soon as it boils turn the heat right down leave it until no more steam comes out. Then it's done!
I had never heard of boiling the water first!! Just an extra step in most cases, IMO. I rinse the rice til clear, put in the heavy-bottomed pot and add just about double the amount of water.. I cook over medium heat and leave the top on unless things are looking too done before the waters gone. In that case I would tilt the lid. Easy peasy!
This comment follows up on ADONUTS's method for cooking two cups of rice in a microwave. I found the recipe by means of a Google search for a way to microwave a large batch of rice. I really wanted it to work.
Nevertheless, I'm sorry to say the result was disappointing. I sampled the rice 5 minutes after cooking during the covered period and again after the full 8 minutes of cooking it covered. On both occasions, the rice was much firmer than al dente. Allowing the rice to sit covered 5-10 minutes longer did not help. I believe more water was needed. Hey, it was an experiment. Perhaps someone else will have better luck.
Every once in a while I burn the bottom... But I usually have a bigger problem with it bubbling out of the pan, then I have to lift the lid, blow out the bubbles, stir it up and recover... Therefore I never leave my rice unattended, and it's the main reason why I would LOVE a rice cooker! I cook it in a regular metal sauce pan with enough room (maybe halfway full?) So I'm not sure how i could avoid it boiling over.
Any ideas?
BTW - I make sure it's simmering on low
i will try this recipe with my new rice cooker. I use it to do everything i want since i found a one article on how to survive with a rice cooker (http://bit.ly/riceforstudents).
Thanks for sharing this new way to cook rice. :)
My method is very similar with the following exception: Add rice to boiling salted water, and return to boil. Give a quick stir, then cover and turn off the heat. The cooking time is the same and the rice is always perfectly done, never scorched.
I'm a bit too impatient for brown rice. I therefore always cook it in a pressure cooker. With a pressure cooker you can have brown rice in the amount of time white rice would normally take.
This method never fails me for stovetop rice cooking of white rices and so I've never bought a rice cooker:
Twice as much water as rice
Put the pot onto boil
Butter or flavorings optional (I like to toss in some herbs or kaffir lime leaves)
When it boils cover it and turn the heat to the lowest setting possible
Cook for 15 minutes
Turn off the heat
Let steam for another 5 minutes
During that entire 20 minutes NEVER lift the lid
At the end of the 20 minutes lift the lid, fluff, serve
I go with the knuckle method too! I first wash the rice (Basmati) five or six times under lukewarm running water until it looks clear. Cover with lukewarm water up to my first thumb knuckle. I like to add a couple of knobs of unsalted butter for a silky texture and a few cardamom pods for the aroma, plus I like to chew the cooked pods. Bring to a boil, mix with a fork and, with a spoon, scrape any part of the rice that may be sticking to the bottom of the pan, cover, lower the heat to simmer for around 15-18 minutes. A heavy bottomed saucepan prevents burning. Delish.
Give me a minute!
I never measure anything. I just pour the rice in the water, get it to boil, stir till the rice is no longer clumping from the heat and the turn off the heat and put a lid on it. Check it now and then until you see the rice steam and become soft. If there is left over water, drain it off and then put the lid back on and the rice will cook the rest of the way until it is just the way you like it. If you stick your hand in it and burn your hand, then it was probably a little early to be putting your hand in there in the first place
This is EXACTLY how I learned, in high school home ec (1980) and it ALWAYS works w/white rice. Brown rice requires more water and watching, as does jasmine rice.
I was referring to jazybel's method, and thought my reply was specific to that thread.
I make rice almost everyday and I make it at the stove top without any issues. My method is rinse rice until water is clear and add 3 cups of water for 1 cup of rice and let it come to a boil for 10 minutes, switch off the heat,drain the water and close the lid for 10 minutes. Rice is always fluffy and without the high starch content since I am trying to lose weight. The trick works perfect all the time for all types of rice except brown rice which I boil for 15 mind and keep the lid closed for 15 mins
After ruining one pan too many, and having a rice cooker conk out after 5 uses, I'll stick with boil-in-the-bag or microwave rice.
Here's my fool proof method. Never burn or fluff your rice ever again.
Rice to Water ratio: 1 to 1.5
1. Bring water to a boil
2. Add rice.
3. Cover and turn off the heat.
4. Leave for 25 minutes*
*resist the urge to check or remove cover before the 25 min is up.
my spouse make the best perfect white jasmine rice, so easy, too.
1 cup rice to 2 cups water. rinse the rice first, bring water to a boil with a dollop of margarine or butter. Once water boils add rice and stir, cook for ~ 7 mins. covered. then turn the heat off and cover the pot, check rice in 12-15 mins. No burning, rice is still warm... works every time .
My spouse makes perfect white rice on the stove. I have trouble making it come out at the same time as the rest of the food. Our rice cooker from Costco cost about $35 and works as a steamer and a slow cooker, as well as cooking perfect brown or white rice.. No expensive UNITASKERS here!
The idea of keeping cooked rice for days is very dodgy. Here's the guidance from the British National Health Service: http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51
I spray a bit of PAM on the bottom before adding rice and water. It does brown a little, but keeps it from burning.
I use my grandmothers little pot, it has a glass lid so that you can see what the rice is doing while it cooks. I always saute the (basmati) rice in butter and salt. Stirring constantly until it is hot and then add the water or stock. I don't stir it until it is done. Turn down the heat every three or four minutes until its on low and then let it sit for five minutes. Always good never burns.
I put 1 cup rice in a pit with a bit of olive oil and salt. I stir it all together, add two cups water, boil, cover, simmer for 15 mins, let sit for 4. Perfect every time.
I grew up being taught the pasta, method. I lived with an Indian woman who taught me the above, but with butter not olive oil, my husband always used a rice cooker. For me the way I do it gives the most consistent results.
This is for white basmati.
Just read all these posts and learned many new things about cooking rice. My favorites were the breakfast rice, cooking rice in the oven, and the two burner method. So many ways to do rice and have it turn out well. Thank you everyone for sharing, much appreciated... And those of you with bad attitude (you know who you are): Get some manners.
It is easy to cook Japanese / Asian short grain rice on the stove top, but you MUST follow these rules ;-) I no longer use a rice cooker and this method is much easier.
#1 Measure about 200cc of rice per person (that is about 3/4 of a US cup).
#2 Wash the rice to remove extra surface starch and chaff. Drain all water.
#3 Let the washed and drained rice sit in a colander for at least 30-60 minutes. The rice will swell a bit because you washed it. That is GOOD!
#4 Even though you measured out the rice, measure it again. It will be slightly MORE than before because the volume has increased. Use the EXACT SAME amount of water to cook the rice. No more, no less.
#5 Put the rice and water in a deep sauce pan that has plenty of room. Cover the pan and turn the heat on HIGH.
#6 As soon as the lid jiggles and some water threatens to boil over, immediately turn to the lowest possible setting.
#7 If you are doing about 2-3 cups of rice, SET YOUR TIMER TO 13-15 minutes. At the end of that time, taste a bit of the rice on top. If it has no core, it is done. DO NOT STIR.
#8 Let the rice REST for 20 minutes before serving.
If you are doing really a lot more rice than mentioned above, you might have to let the rice cook a tiny bit longer. But just a few minutes longer.
The most important thing to remember with Asian rice is to wash it first and to LET IT STAND before cooking. In the case of a low setting for the heat that is not low enough, I have used a riser that raised the pan a little above the flame!
You will never go wrong with Asian rice using the above method. But, the low heat after the initial BOIL and the TIMER are essential.
I've never had a problem with on the stove but I'm completely surprised at how many methods there are out there!
Electric and Gas stoves cook rices at different levels, whether its white, brown or wild.
Your basic whites: long grain, basmati, jasmine or texmati:
Electric stove-
1 cup of raw rice to 1.85 cup water or broth
Put both in the pan and bring to a quick boil with tight lid (use high setting)
At boil, lower heat to low and cook 20 minutes without lifting the lid.
Remove from heat and let stand 10 minutes.
Gas Stovetops:
1 cup raw to 1.85 water or broth
Bring to boil in saucepan with tight fitting lid.
At boil, reduce to lowest available setting.
Let cook for 10 minutes without lifting lid.
Remove from heat and let sit for 10 minutes without lifting the lid.
If you learn how to adjust types and styles, pans and stoves - you'll have much better rice that is fluffier and the perfect texture - it so much better than you can get from the rice cooker.
Hands down the quickest (and easiest - for me) method to cook rice is using a pressure cooker. I used to use electric rice cookers but they all have a non stick-coating which I wasn't too happy about. The stove-top method takes a long time depending on the type of rice you use. My stainless steel pressure cooker takes 5-15mins [15 for short grain brown rice] to cook rice real well. Just make sure you read up on how to safely use a pressure cooker. It is a boon to cooking as it really speeds up cooking time while retaining all the nutrition!
I agree with quercus and magzeen...there are different ways of cooking different kinds of rice. I'm surprised that this seems to be a minority opinion as so many commenters seem to espouse a single cooking method and favor one kind of rice.
I never thought that it was unusual to stock a variety of rices and to handle and cook them all differently. Right now my pantry has arborio, vialone nano, bomba, basmati, jasmine, Japanese short-grain, broken Vietnamese, Chinese long-grain, black/purple forbidden rice, and sticky rice and they each have their own cooking methods. I don't cook basmati (which I wash, long soak, and drain for at least 1/2 hr) like Chinese long-grain (thorough washing, pour off water, add water, cook). And I would never ever cook rice for a traditional Chinese meal the way my Iranian college-mates cook Persian-style rice (like pasta) since the texture completely changes. And a risotto with anything long-grain would not end well, I suspect.
When cooking rice on the stove, spray the lid with non-stick cooking spray! It will help prevent your rice from sticking to the lid and boiling over.
i didn't realize it was that hard to cook rice.. mine always turns out the same, never sticks together, or to any lid.. and only like 1 in 10 times does it boil over at all...
Some thoughts:
A rice cooker is far and away the easiest and most foolproof way to make rice. And it doubles as a slow cooker too.
Keep in mind that rice cooks by steam not by boiling water.
Rinsing rice before cooking means adding water to the rice. Reduce the water in the pot accordingly.
I like my rice on the dry side and not sticky so I use a 1:1.5 ratio of rice to water.
When making rice in a pot, I put rice in the cold water and bring both to a boil. Then I turn the heat down to a lively simmer until almost all the water is absorbed. Then I turn the heat off and let the rice steam in the pot the rest of the way.
There's no need to add salt or butter if you're making plain rice.
I guess I cook rice in a simple manner, much like anything is cooked in my family. Here in Portugal, people use a lot of spices (after all we did discover the sea way to get from Europe to India), but in our house, we barely use them. So here is my way to prevent rice from being all soggy/mooshy. First I put enough olive oil on the bottom of the pot so it covers it but doesn't do much more than that. After it's hot I pour the rice and stir it briefly. I then pour the water (double the ammount of rice) and a pinch of salt and just let it cook. I usually don't even put the lid on. It certainly doesn't take all 18 minutes to cook as it's refered for white rice
Microwave. I use a plastic pot and cover designed specifically for the microwave. WalMart has them. First on a setting that gets things boiling and then a lower setting for less time but not long enough to overcook. Let it sit. Not much goes wrong. The cooker also comes with its own directions but I chose this method because I am cooking or doing other things at the same time. Recently I've substituted coconut milk for the water, it's getting to be a habit.
Measure, schmeasure. I've been using the way sjw426 describes for years, and it always comes out perfect. I do a heavy rinse first, though, until the water runs pretty clear. Then if I'm so inclined I toss a little butter and parsley in at the end, while I'm fluffing. Yum.
Love all these ideas about cooking rice! And the different kinds of rice, and the stories behind why you do it a certain way. Thanks.
Support the pressure cooker method. Nothing easier than cooking rice like this:
Ratio: 1 1/2 cups of cold water for every cup of rice, put it all in pressure cooker.
Close lid and heat up until the valve is out completely.
Then remove from stove.
When you can open the lid easily your rice is finished.
Fluff up with fork and enjoy.
Huh. I cook rice often, and over the years I seem to have developed an internal rice-timer.
I make rice the simplest way possible: 1 part rice to 2 parts water (measured in a measuring cup, glass, small bowl, whatever's handy), put in a heavy pot with a little salt, bring to boil, reduce heat. I also never stir my rice ... ever. It seems other people do, but I never thought about it. I cook the rice until the steam holes are clear of water (if you don't stir your rice, you'll probably know what I mean).
To make Brazilian-style rice, I heat some vegetable oil and saute chopped onion and garlic. Add the dry rice to that and saute. When the rice is just becoming golden, add boiling water (same ratio).
To make (what we call) Spanish rice, follow the Brazilian rice directions, but add tomato paste (or caldo de tomate con sabor de pollo -- a chicken-flavored tomato bullion/tomato-flavored chicken bullion -- found in the Mexican section of the grocery store) to the boiling water.
Nothing beats some rice cooking on the stove ;)
Rinsing rice thoroughly, then cooking like pasta with 6 cups water to 1 cup rice apparently helps to reduce levels of " . . . inorganic arsenic, a carcinogen "known to cause bladder, lung, and skin cancer in humans, with the liver, kidney, and prostate now considered potential targets of arsenic-induced cancers." : http://www.nomeatathlete.com/arsenic-in-rice/
Now that I'm aware of the potential long-term risks, I don't think I'll be eating as much rice as I used to - though when I do, I'll probably use this method.
There's a simpler way to cook rice. This is from someone who do it 3x a day. There are 2 simple methods. This is for cooking white long grain rice. No need to measure water and rice.
1. Put some rice in a heavy bottomed pot. Wash the rice then drain the water.
2. Put water in the rice and stir the rice with your hand to make the level of the rice even. Dip you middle finger in the middle of the pot just until it touch above the rice. This is to measure the water. The water should reach the first line of you middle finger.
3. Cover the pot and boil it in high heat. Once it is boiling, put the fire in lowest heat and open the lid just a little so steam will come out. Just a little opening. Do not the remove the lid!
4. Once the water dried up, close the lid to preserve the remaining moisture inside if you want your rice to be a little sticky or remove the lid if you want your rice to be drier.
Do 1 and 2 in the above instruction but the water level should be a little lower from your finger line. Fire is set to lowest and just wait for it to cook. This method cooked the rice longer than above but this will bring the flavor because of the slow cooking of the rice. No need to add salt.


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Tips from the Kitchen
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To give you some help in making your Asian recipes more healthful in 2013, we asked Jaden Hair if we could share her tips with you. According to Jaden, "When your taste buds are having so much fun with these flavors in every bite, you won't miss the fat or oil at all!"
Cooking healthy means four things in the Steamy Kitchen:
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ChatterBlocker 1.1.0 - Detailed Description Page
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The Sound Guy, Inc. All programs by this author
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ChatterBlocker uses digital audio technology to mask the sound of speech and other distractions so you can focus on your work, not your coworkers. ChatterBlocker does not use noise cancellation. Instead, it masks unwanted conversations using a soothing blend of nature sounds, music and background voices. The goal is to render speech unintelligible, since intelligible speech is often the most distracting sound in the workplace.
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Head of Fort Benning Warrior Training Center relieved of command
October 24, 2014
Destroyer CO sacked after Philippines canoe collision
October 24, 2014
Army 'funding cliff' may mean more demand for deployments, reserve soldiers, leader says
October 24, 2014
U.S. force to fight Ebola virus starts training in San Antonio
October 24, 2014
Air Force jet in Houston reports smoke in cockpit
October 24, 2014
U.S. war planners focus on advisers in Anbar
October 24, 2014
The latest news from Scoopdeck
- That was a close one! Blue Angel buzzes Golden Gate Bridge
- Cleveland slugger wins 2014 Bob Feller award for military outreach
- Unrequited mid love has a home on Facebook
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1. We don't accept refund for any sold out goods.,details items refer to RETURN AND EXCHANGE POLICY.
2. We may remake a new wig base on some issues but the precondition is the wig not worn or cut, it must be the same condition as we shipped out.
3. We will ship your orders in 2-3 days via DHL, UPS , EMS or TNT.
4. Our manufacture time is 23-25 working days and rush order is 15-17 working days.
5. Your information will be kept very secure, we will not tell anyone else. Business is only between both of our parties.
6. Payment accept method: Western union, MoneyGram, Bank transfer ,Paypal,etc.


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Any electrical device you wish to bring on your trip can be used with the aid of an electrical travel kit with variously configured plugs.
Chances are, no matter what sort of small appliance you plan to carry with you – electric shavers, hairdryers, irons or computers and mobile phones – you will need to bring along at least one adapter plug to fit the sockets in the country you are visiting, and a power converter if the voltage is different from that at home.
The reason for the converters and adapters is that electrical voltage in Europe is usually 220 V at 50 Hz. The only exceptions in Europe are Britain, Northern Ireland, Malta and Cyprus, which are 240 V at 50 Hz. Most electrical equipment is labelled with its range of voltage and sometimes can operate within either power range, but you will still need an adapter plug for the wall sockets.
At a pinch, your hotel may help you for a night, but if you plan to travel to more than one country, you might want to purchase a kit of adapters to safeguard and use your appliances in each place you visit.
You can purchase this equipment before you leave at a hardware store, department store, at the airport or, upon arrival in Europe, at an electrical or travel store.
earning to say please and thank you in foreign languages is always a welcomed gesture.
Take just a few extra precautions to protect your valuables and travel documents.
Check your health insurance policy to be sure you are covered while travelling abroad.


text: I have thousands of Critter pics from my trail camera. But this one Doe that stops by from time to time keeps me wondering. Most of the night time critters I see on Cam reflect the cams light back in the picture through reflective pigments stimulating the photoreceptor on the way in and as it exits back. I noticed that the right eye on this doe wasn't reflecting back to the cam. Does this mean that she is blind or lost her night vision on the right side?. Just curious.


text: Hoya ND4X HMC Filter Neutral density filter for compatible digital camera lenses (72mm) Zoom 72mm Photos Videos Item #: 762A72ND4X Review Summary 2 people say DISCONTINUED This item is no longer available to purchase. Contact us for other options Call Email Original price $24.99 Shop all Lens Caps, Filters & Hoods Shop all Lens Caps, Filters & Hoods x By buying this product you'll earn up to 25 Rewards points. When you sign up for a Crutchfield account, you'll be enrolled in Crutchfield Rewards. You'll earn one point for every dollar you spend on gear from us. You can turn your points into Rewards Cards that you can use toward future purchases. You can sign up for an account now, or after you complete your purchase (you'll get credit for the points either way). Sign up for a Crutchfield account Overview Details Customer Reviews Articles & Videos Our take on the Hoya ND4X HMC Filter by Tara W. This Hoya filter attaches to the front of your lens, protecting it from minor bumps and scratches and reducing the amount of incoming light. In bright outdoor environments, this allows you to use a larger aperture for a decreased depth of field great for portraiture. Or use a slower shutter speed to softly blur moving subjects like waterfalls. A special coating reduces flare and ghosting. See more info on this item Highlights:glass lens filterprotects lens from bumps, scratches, and dustmulti-layer coatings reduce ghost images and flarereduces the amount of light entering the lens, so you can:use a wider aperture for a decreased depth of fielduse a slower shutter speed to blur moving subjectswarranty: 1 yearOur 60-day money-back guarantee Hands-on research from the Crutchfield Labs (what are the Labs?) What's in the box? | In-depth notes Product Research What's in the box? Download owner's manual 72mm ND (Neutral Density) filter Storage case Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team — they open the box, verify contents, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Features Overview: ND filters appear grey and reduce the amount of light reaching the camera's lens. They have no affect on overall color balance of your photograph. The four main uses of an ND filter are: To enable slow shutter-speeds to be used to record movement in subjects such as waterfalls, clouds, cars, the ocean, etc. To decrease depth of field by allowing wider apertures to be used, which helps separate subjects from their background. To decrease the effective ISO of high-speed photography (above ISO 400) and allow it to be used outdoors in bright situations. To allow movie and video cameras (which have fixed shutter-speeds) to film subjects such as snow, and, or other bright scenes which would normally cause overexposure. Note: This filter fits most lenses with a 72mm thread diameter. Review this product Submit a review and then enter to win a $500 rewards card Hoya ND4X HMC Filter Reviews Average Customer Review: 2 people say: Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Submit the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Filter by rating: 5 Star: (0) 4 Star: (0) 3 Star: (0) 2 Star: (0) 1 Star: (0) 5 out of 5 Hoya Filter Written By kevino839, Southport, NC on Sunday, December 08, 2013 Crutchfield Customer Review (What's this?) Very good Pros: Ease of use Cons: None Was this review helpful? Yes | No 5 out of 5 Hoya NDX4 Written By SharonH, Wisconsin on Friday, November 11, 2011 Crutchfield Customer Review (What's this?) Hoya, in my book, is one of the best and never had one that gave me a problem. Variable is great and 100x better than non-variable. What an awesome product - highly recommended. Pros: Excellent quality, reasonable cost, had Hoya in the past and know it will "do the job" Was this review helpful? Yes | No For a more in-depth review and enhanced detailed information on the Hoya ND4X HMC Filter, please visit the Crutchfield website product page (/ISEO-rccbcspd/p_762A72ND4X/Hoya-ND4X-HMC-Filter-72mm.html ). x Sorry, the Hoya ND4X HMC Filter is no longer available for purchase. Looking for a similar item? Shop Lens Caps, Filters & Hoods Or, you can still... Write a review Download product manual Go × 72mm


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Latest News
ITS records launched in the UK
At an historic event at the Foreign and Commonwealth Office on 14 December, AJR member Eugene Black spoke about his reaction to receiving records from the International Tracing Service in Bad Arolsen and about the persecution he endured at the hands of the Nazis in several concentration camps. The records documented his journey from deportation in Hungary through several concentration camps until liberation at Bergen Belsen.
Eugene was speaking at the launch of the UK copy of the ITS records that will now be publically available, free of charge, at The Wiener Library in London. Comprising 50 million documents covering 17.5 million people, the archive contains material from concentration, slave labour and displaced persons' camps as well as transportation lists and Gestapo arrest records from the Nazi-era, the Second World War and the ten years that followed.
The Archives, set up in London in 1942, were created for the ITS in order to ensure that those displaced by the Second World War and its aftermath could be traced by their families but today hold enormous value for researchers, scholars and educators studying and teaching this period in history.
Speaking ahead of the launch, the Foreign Secretary, William Hague, said: "The International Tracing Service archive is hugely significant. Allowing the British public access to the Archive in the UK for the first time will enable Holocaust survivors, refugees and their descendants to obtain information about the fate of their relatives who suffered at the hands of the Nazis. It will also provide an invaluable collection of primary source material for UK based academic researchers and students, and is further proof of the UK's active approach to preserving the memory of the Holocaust."
The decision to bring a copy of the archive, the world's foremost collection of documents on the Holocaust, followed an agreement in 2007 of the 11-government International Commission, which governs the archive.
The AJR is part of the ITS Stakeholders Group that worked with Sir Andrew Burns, the UK Envoy for Post-Holocaust Issues, and the government to bring a copy of the records to the UK.
To read the press release issued by the Foreign and Commonwealth Office click here
A copy of the press release issued by the ITS can be read here


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Look beautifully disheveled in the Stained tee from Famous. It features a vivid logo stamped over distressed checkered graphics with smudged details on the front and a miniature version on the back right shoulder. Sully your nice girl reputation just a smidge and have loads of fun while you're at it.
- 100% Ringspun cotton fabric
- Famous screen print graphics
- Famous v-neck T-shirt
- Made in the USA
- Model is 5'7" and measures 34-27-35
- Model shown is wearing size S
- Rib-knit v-neck collar
- Tagless collar
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Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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LSO Recommends
Music, Poetry and the Trauma of War: The LSO commemmorates World War I
31 October to 2 November 2014, Barbican and LSO St Luke's
Mahler 6 Trumpet Masterclass: Part 2
In memory of Rod Franks, principal trumpet of the London Symphony Orchestra
Mahler 6 Trumpet Masterclass: Part 1
In memory of Rod Franks, principal trumpet of the London Symphony Orchestra
Alexandre Desplat invites you to his concert!
LSO on Film: The Magic and Majesty of Alexandre Desplat takes place on 11 December 2014, featuring music from The Queen, Harry Potter 7, Argo, Philomena and many more http://bit.ly/1tZ8t68
The Moving Music Campaign
Help us to take music beyond the concert hall, using digital technology to capture key performances and share them with over one million people worldwide every year. Donate: http://bit.ly/1sXkxAs
Pappano on Panufnik
Ahead of his concert with the LSO on 19 October 2014, which marks Sir Andrzej Panufnik's centenary year, Sir Antonio Pappano discusses the composer's Tenth Symphony.
Transporting the LSO
Stage & Transport Manager Alan Goode explains how he and his team are the first in and the last out - a vital cog in the machine that is the LSO.
LSO Soundhub - a platform for emerging composers
Some of the composers describe the benefits of membership of LSO Soundhub - a flexible place where composers can explore, collaborate and experiment
Simon Halsey & the London Symphony Chorus
LSO Choral Director and LSC Chorus Director Simon Halsey about why this new post is revitalising LSO choral concerts, and brings his career full circle.
'Making Music Together'
The LSO is proud of its international family of soloists and conductors. We asked them what it was about working with the Orchestra that makes it different from other orchestras.
James Mallinson: Producing LSO Live
James Mallinson has been producing LSO Live recordings for 14 years. He gives us a little glimpse at what it takes to capture live concerts at the Barbican and turn them into CDs and downloads
The Show Must Go On: On Tour with the LSO in 1912 and 2012
Principal Flute Gareth Davies explores LSO touring whilst on tour in New York with the 2012 LSO, through extracts from a diary bequeathed to the LSO by 1912 Principal Timpani Charles Turner.
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The Black Sea region is for the birds – literally! The Danube Delta, one of the most biologically diverse areas in the world and part of the great Eurasia-Africa migration route are located in this eastern boundary of Europe, along with a host of other fascinating plant and animal life.
Recognized as the world's third most biologically diverse area - after Australia's Great Coral Reef and Ecuador's Galapagos Archipelago – The Danube Delta in Romania forms the second largest and best preserved of Europe's deltas: 2,200 square miles of rivers, canals, marshes, tree-fringed lakes and reed islands. You know this is heaven for birdwatchers and wildlife enthusiasts in general. Its passages are teaming with the highest concentration of bird colonies in all of Europe. The maze of canals bordered by thatch, willows and oaks entangled in lianas, offers the perfect breeding ground for countless species of birds, some of them from as far away as China and Africa. Millions of Egyptian white pelicans arrive here every spring to raise their young, while equal numbers of Arctic geese come here to escape the harsh winters of Northern Europe.
The Protected Area of Zlato Pole on the Martiza River Valley in Bulgaria is an oasis for a wide range of endangered species. The protected territory contains priceless riches from the plant and animal world: the pygmy cormorant, the little egret, the night heron, the squacco heron, the great bittern, the western marsh harrier and the bearded tit. The Collapsed Marsh Protected Zone in Golyamo Asenovo was formed after the mine beneath it collapsed. This has become a convenient winter habitat and food source for more than 120 endangered species of aquatic birds, as well as a family of European otters. The massive forest plantations contain centuries-old spruce forests, along with fir and beech trees.
Turkey is one big garden, with 10,000+ species of plants. The Black Sea coast is cool, humid and verdant, but the Mediterranean climate on the southern seaboard fosters banana trees and date palms. Sniff fragrant pine and cedar forests in the Taurus Mountains. Some 400 species of indigenous or migratory birds live in Turkey; the travelers are migrating between Africa, Asia and Europe. Spot them around the shores of Lake Manyas and at the Sultan Marshes near Kayseri, thought to be the only place where flamingos, cranes, herons and pelicans breed together. Sea turtles and seals play in the waters of the Mediterranean and the Aegean; you should, too.
Warm Mediterranean hospitality will linger in your memories.
Who put the "Be" in Benelux? Belgium, the Netherlands, and Luxembourg!
The Pyrenees Mountains straddle the border between Spain and France.


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HOME Denver Broncos Gear Denver Broncos Ladies Denver Broncos Ladies Golf & More (7 items) Product ID: 1547519
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Commemorate the Denver Broncos victory over the Super Bowl Champion Baltimore Ravens 49-27 on September 5, 2013 with this autographed collectible! Peyton Manning was 27 of 42 with 462 yards passing and no interceptions for a quarterback rating of 141.1, setting an NFL record with seven touchdown passes. The Duke Pro NFL football with the inscriptions, "7 TD's" and "9/5/13" has been personally hand-signed by Peyton Manning. It comes with an individually numbered, tamper-evident hologram that ensures authenticity. It is officially licensed by the National Football League.
- Fanatics Authentic Presented by Mounted Memories
- Includes individually numbered, tamper-evident hologram
- Made in the USA
- Officially licensed NFL product
- Personally signed
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
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