re:
>Date: Wed, 21 Jun 2000 11:32:46 EDT
>From: MCBEAGS@xxxxxxx
>Subject: Rice Cooking
>Message-ID: <ce.703d756.26823a1e@xxxxxxx>
>Content-Type: text/plain; charset="US-ASCII"
>Content-Transfer-Encoding: 7bit
>
>Gee, I've read some really interesting ways to cook rice here today. Maybe
>I'm just not fussy enough about the result, but after years of using, and
>loving, a rice cooker, I recently discovered that cooking rice, as long as
>you have the right ratio of rice to water, seems pretty easy even without any
>special equipment. I simply put one cup of brown rice and about 1 3/4 cup of
>water in a large saucepan, bring the contents to a boil, turn down to a very
>low simmer for about 5 minutes, then shut the burner off, but leave the pan
>on it (since I have an electric stovetop, the burner retains heat for quite a
>while after being turned off). Then I just let the pan sit (don't remove
>lid!) until the rest of dinner is ready, usually 30 to 45 minutes. When
>needed, the rice is always dry and fluffy, by my standards anyway...
>Terry
Hello Terry and List,
Always wanted to be able to cook rice so that it came out this way.
Terry's method -ratio of water to rice and cooking procedure- works every
time.
Thank you!
Kathleen Wilson
Glenwood, Nova Scotia