>Date: Wed, 21 Jun 2000 11:32:46 EDT
>Subject: Rice Cooking
>Content-Type: text/plain; charset="US-ASCII"
>Gee, I've read some really interesting ways to cook rice here today. Maybe
>I'm just not fussy enough about the result, but after years of using, and
>loving, a rice cooker, I recently discovered that cooking rice, as long as
>you have the right ratio of rice to water, seems pretty easy even without any
>special equipment. I simply put one cup of brown rice and about 1 3/4 cup of
>water in a large saucepan, bring the contents to a boil, turn down to a very
>low simmer for about 5 minutes, then shut the burner off, but leave the pan
>on it (since I have an electric stovetop, the burner retains heat for quite a
>while after being turned off). Then I just let the pan sit (don't remove
>lid!) until the rest of dinner is ready, usually 30 to 45 minutes. When
>needed, the rice is always dry and fluffy, by my standards anyway...
Hello Terry and List,
Always wanted to be able to cook rice so that it came out this way.
Terry's method -ratio of water to rice and cooking procedure- works every
Glenwood, Nova Scotia