 |
|
Bereta_Eder
|
|
first you take the rice.
then you take a pot with water and put it in the eye (of the kitchen of course)
then you wait for the water to boil which it won't do unless you turn on the eye.
when it boils throw some salt in it. a spoon
then throw the rice.
then watch tv or make phonecalls
then taste the rice form time to time
then it is ready.
if it comes in little bags it will be better.
maybe few knor cubes too
|
|
| |
|
|
|
ColdWizard
|
|
Steam it in a rice cooker.
|
|
| |
|
|
|
Kontiki
|
|
Canada
Aug 2001
time: 00:21
|
|
I'll second the rice cooker. Almost idiot proof if you have one with the appropriate measurement markers.
|
|
| |
|
|
|
child of Thor
|
|
Overcooking rice(or even letting it stand too long in its water/own heat) will give you that 'gunky' glue like texture.
So just cook it less and taste a grain now and then. When you bite the grain aim for a slight hardness in the centre(not too hard mind), with a soft(cooked exterior).
By the time you get ready to serve it/poor out the remaining water it should be just fine.
Still some people like glue like rice.
|
|
| |
|
|
|
DerSchwarzfalke
|
|
I would add that adding salt keeps the rice from sticking too much together. I would also say add olive oil.
|
|
| |
|
|
|
Vanguard
|
|
Monster Island
Apr 1999
time: 05:21
|
|
Wash rice in water until the water runs clear.
Put rice in large pan with plenty of water. Bring to boil. Reduce heat slightly so rice doesn't froth up and overflow pan. Boil for 15-20 minutes until rice is hard in center.
Remove from heat, dump rice in steamer pan or collander and rinse. Steam rice until done.
|
|
| |
|
|
|
GePap
|
 |
of the Big Apple
Nov 2001
time: 23:21
|
|
How the hell do any of you cook rice without comming out with attrocities?
My time tested method, which I have used without incident ever, for hundreds of times, is as followes:
Takes a metal pot, in the bottom put a small amout of fat, be it butter, vegetable oil, or olive oil, does not really matter. Place one cup of long grain white rice in it, and coat the rice by stirring for a while. Then add one teaspoon of salt per cup of rice. Then add two cups of water per cup of rice. Put on high heat until the water boils. Once you get to a boil, lower the heat to a slow simmer and cook covered for 20 minutes. At the end of twenty minutes, the rice will be done, nice and fluffy. You can subsitute one cup of water for a cup of coconut milk to make salty coconut rice.
This method has never failed me, in a decade.
|
|
| |
|
| |
All times are GMT. The time now is 05:21.
Apolyton Time is 00:21. |
top of page
|
|
|
Forum Rules:
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
|
HTML code is ON
vB code is ON
Smilies are ON
[IMG] code is ON
|
|
|
|
|
|
19-05-2005 23:48
, but only 10 minutes for boiling and resting.
|