[Sca-cooks] Cooking Rice

[Aurore Gaudin]

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Ok so I have the habit of stirring.  This batch, I'll just add sugar and milk and call it breakfast and make another later.  I wasn't talking so much in how the rice is made as to remember the recipe that has the rice in it.  I lost the stupid card and now hoping that I can get it right.  Aurore
  ----- Original Message -----
  From: Gorgeous Muiredach
  To: sca-cooks at ansteorra.org
  Sent: Thursday, May 23, 2002 1:04 AM
  Subject: Re: [Sca-cooks] Cooking Rice




  >HELLPPPPPP!!!!!!!  Anyone on this late?  I'm cooking white rice for a
  >project.  I need perfect rice.  Instead I get still crunchy bits with
  >white gummy look.  Any way to save it or just start over?  It's bad enough
  >I'm trying to remember the recipe off the top of my head.  Aurore
  >-

  I'd start over.  Real hard to get something right with rice when it's been
  cooked, and played with.

  Depending on the rice, the proportion rice/water will vary, but usualy 1.5
  to 2 water for 1 rice is about right.  Bring to a boil, reduce heat, cover,
  let simmer until all water is evaporated.  Do not stir while it cooks.  use
  a fork to move the rice around and "fluff" it, put cover back on, let it
  sit for 5-10 minutes, so the steam keeps on cooking it.

  Even better if you have a rice cooker.

  Good luck


  Gorgeous Muiredach the Odd
  Shire of Forth Castle (in transit)
  Meridies
  mka
  Nicolas Steenhout
  "You must deal with me as I think of myself" J. Hockenberry

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