[Sca-cooks] cooking rice

[Stefan li Rous]

Adamantius commented:
 > My theory, for lack of a better one, is that almond oil is _the_
 > perfect waterproofing material for rice, and that rice to be cooked
 > in almond milk either needs to be precooked in water or stock first,
 > or bruised or pulverized in some way to speed up the process. Maybe
 > it was extremely hard or soft water, I don't know. What I do know is
 > that rice, even in quantity, shouldn't take two hours to cook in
 > plenty of liquid and a heat range providing between a full, rolling
 > boil to a steady simmer all that time. And just as obviously, the
 > longer you cook it, the greater the likelihood that it'll burn.
Could the rice have simply been old, like the beans we recently 
discussed? Or does that not happen to rice?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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