Yeah, I invented this thing I call "rice". No, seriously, I just found a way to make the rice turn out a little nicer. Maybe everyone else already knew this but I didn't:
When I put the rice and water in the pan, I stir it for a while, until the starch makes the water very cloudy. As the water is coming to a boil, I stir a couple more times. When the water is boiling, I stir again just before covering and reducing the heat.
What happens is that a lot less rice sticks to the pan and there is no burnt crust. Some people like the burnt crust, but not me.
Some people I know rinse the rice before cooking and get rid of a lot of the star ch. I prefer sticky rice that you could eat with chopsticks if you want.
I also add a little salt to the water before I start cooking. Why? Because I'm an American and excessive salt intake is one of our proud traditions.
About Me
- JohnnyB
- A collection of some truth and light, some misleading information, suspect opinions, distortions, exaggerations, shades of gray and, where necessary, outright dark and disturbing lies.
1 comment:
I like hard-boiled eggs. I boil water (after several years of practice, I'm rather good at it), then throw the eggs into the pot hard--about 85 miles per hour. Makes for a crappy egg salad, but it's an awful lot of fun. Sometimes I miss and hit the refrigerator. But hey, that's the stuff of omelettes, as far as I'm concerned.
Post a Comment