[Sca-cooks] Cooking Rice

['bella]

define perfect rice...
you mean uncle ben's with loose grains?
depends on what you want.. and what kind of rice you are using..
I am southern... rice is the staple carb for us...
short is sweet, long is mm well rice... I prefer thai sweet
shortgrain...

2 cups water, one cup rice.. bring to boil toss in rice with some
butter...

Or.. uyou can do what my monster in law did... fill the pot with
water..
toss the rice in after it comes to a boil.. wathc it and then
strain the water off
via a hand strainer..

OR oyu can get instant rice... one cup rice, one cup liquid, a
tablespoon of butter
10 minutes in the microwave.. perfect rice..
'bella

----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, May 22, 2002 11:04 PM
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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