[Sca-cooks] Cooking rice in feast quantities

[johnna holloway]

The Rice Book by Sri Owen. (New York: St. Martins, 1993)and
Seductions of Rice by Jeffery Alford and Naomi Duguid.
New York: Artisan, 1998) are both great source books on rice
cookery and rice recipes. There are a number of variations
of rice cookery, depending upon the culture and the type of
rice being used. These books explain the different methods.

Johnnae llyn Lewis Johnna Holloway


> >The solution is to bring the water to a boil, add the rice, bring it
> >back to a boil (stirring some),............
>Ted Eisenstein wrote: snipped--->
> I've always wondered something about this method: as the water
> is absorbed and the water level goes down, wouldn't the rice on top
> get too little and the rice on the bottom get too much?
> Or is this a stupid question and I'm missing something obvious?
> Alban