[Sca-cooks] kitchen tips
euriol at ptd.net
Wed Aug 20 09:56:26 PDT 2008
I have rarely used minute rice myself... but I don't taste anything in it
that I would claim vile, just bland. Then again I have a very hard time
tasting saffron. It did come in handy for camp cooking for 20+ people when
I had no oven and only a coleman stove. I wanted to avoid scorching the
rice on the stove even at the lowest flame I could get. I certainly don't
like the tasted of burnt rice.
At home I use Jasmine rice because I prefer its taste. Then again I can let
is set on the stove over the lowest flame without an issue either when
cooking for 1-4 people. I never tried or heard about cooking it in the oven
before. I thought it to be a reasonable option.
Is there something odd about the Minute Rice that I just don't taste?
On Wed, 20 Aug 2008 09:48:44 -0700, wrote:
> euriol did speak thusly:
>>Not an answer to this question, but another alternative is using Minute
> ---------------- End original message. ---------------------
> No, no, no, no, no!
> Please don't.
> That stuff is vile.
> And honestly, making rice is neither difficult nor particularly time
> As for preparing it in the oven, it's pretty simple, put it in a pot
> with an appropriate amount of water and salt (if using salt), cover
> it and let it steam undisturbed for about 30 minutes, take it out,
> set it aside and leave the lid on for another 15 minutes or so.
> Since every type of rice is different on how much water it will
> absorb, I can't give you quantities, you will have to determine that
> for yourself starting with the recommendations on the package
> instructions. Remember that you will also generally need less water
> per unit of rice when cooking larger quantities of rice.
> Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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