Atekmdp.1183
net.cooks
utzoo!decvax!ucbvax!ARPAVAX:CAD:teklabs!tekmdp!emmyl
Wed Apr 21 09:38:39 1982
Cooking Rice
A Japanese friend gave me her method for cooking rice which
I have only used for brown, short-grain rice. It works very
well for any quantity without measuring anything in the
conventional way.
Put as much rice as needed in kettle with tight lid. (I
rinse it before cooking). Add cold water to rice level
and shake pan to level rice surface. Stick your forefinger
into rice and note height of solid rice. Add EXACTLY same
amount of water. (If you have 1 inch of rice, add water
to 1 inch above rice. Size of pan doesn't matter. Remember,
you are measuring height of rice in pan and adding water
to create equal height of water above rice.)
------
| |
| |
|-------|
| | water
|-------|
| | rice
-------
Cover and bring to rapid boil. On an electric stove it is
hard to reduce heat fast. I have second burner on simmer
and move pan to that burner as soon as it's boiling hard.
Leave on simmer until done (takes a while - you can try
a few kernals on top till it's just right). Always turns
out great this way, no matter what quantity. I find good
brown rice is better without salt or anything. What I like
about this method is you never have to think about how
much water to use no matter how much rice you use.
(Hope this explanation wasn't overkill...)
-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <
[email protected]>
of
http://communication.ucsd.edu/A-News/
This Usenet Oldnews Archive
article may be copied and distributed freely, provided:
1. There is no money collected for the text(s) of the articles.
2. The following notice remains appended to each copy:
The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
