[Sca-cooks] Rice in a roaster?

[Glenn A. Crawford]

Hello,

I bake rice all the time for my catering business. I use cold water, wrap
with restaurant plastic wrap tight them a layer of foil. It comes out
perfect everything. Some brown rice stay el dente' no matter how long you
cook it.

Thanks,
Glenn

-----Original Message-----
From: sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org
[mailto:sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org] On
Behalf Of Adele de Maisieres
Sent: Thursday, October 06, 2005 5:25 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Rice in a roaster?

Mairi Ceilidh wrote:

>Adele de Maisieres wrote:
>
>  
>
>>That's as much a quantity thing as anything else.  _Always_ use
>>_boiling_ water when doing baked rice.
>>    
>>
>
>
>The homeless shelter where I help do dinner once a month does not have a
way
>to boil water.  They have a steamer thing that will hold two large steam
>table pans.  We use tap water and bake it at 400* for 45 or so minutes.
>Works every time.
>  
>

Yup.  Steamers do that.  Ovens don't. 

(And good on you for helping the homeless).

-- 
Adele de Maisieres

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
----------------------------- 

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