[Sca-cooks] Rice in a roaster?

[Heather M]

Adele de Maisieres wrote:

> Heather M wrote:
>
>> In a half-hour at 400 deg. F. the water in the roaster had warmed up 
>> only to the point that it was uncomfortable to handle, and the rice 
>> had absorbed but little water.
>
>
>
> That's as much a quantity thing as anything else.  _Always_ use 
> _boiling_ water when doing baked rice.
>
>
Hrm. My post on this doesn't seem to have made it through. Every pot was 
in use (the stockpot I mentioned wasn't free till the lentils were 
served out), and while piping hot (ahem) the water heater of 
questionable age put out chalky water, where the other tap put out clean 
and drinkable water. So I had to start with cold, unfortunately. I 
normally start with boiling, too.

Margaret Northwode