[Sca-cooks] cooking rice

[vicki shaw]

I always have problems with Arborio rice.  My daughter always makes it to
perfection, but mine turns unto a gloopy mush!

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks SCA-Cooks maillist" <SCA-Cooks at ansteorra.org>
Sent: Sunday, January 11, 2004 11:24 PM
Subject: [Sca-cooks] cooking rice


> 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
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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