Re: [CH] Rice Cooker
peter gaffney (peter.g@telus.net)
Tue, 23 Nov 1999 12:23:02 -0800
hmmm ...
this may seem sacrilegious to some but, when i'm making rice
(unless it's a pre seasoned type, like jasmine or thai etc.)
there's no washing, rinsing or soaking.
i don't measure anything. not the water, or the rice.
there's no timing done, there isn't even a lid on the pot.
the results are very good; rice cooked to exactly the point
needed for whatever purpose. i usually make more rice than
necessary, that way there are leftovers for other uses.
it's easy.
instead of carefully measuring 2:1 , water : rice etc ...
start with 3 or 4:1, or for that matter 5 or 6 to 1 will work fine!
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bring water to a full boil, then throw in some rice.
add some salt now if desired. stir.
return the pot to a boil (put on a lid here if you like, but remove
once boiling again)
stir occasionally & try a few grains for doneness.
when cooked, drain the rice in a coarse sieve.
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that's it! serve now, or ...
to keep the rice warm, just plunk the sieve (with the drained rice)
on top of the (just emptied) pot & slap on a lid. place on counter..
a close fit , pot/sieve/lid isn't essential here.
ok, i'm ready for the flames
regards
peter g