Date: Fri, 17 Sep 93 15:45:00 PDT
From: J. Ari Kornfeld (email@example.com)
COUSCOUS AND RICE
I never measure rice because I was taught by a chinese guy: just pour
the rice into the pot/cooker, add enough water to go above your nail
but below the first joint (around 1", 2.5 cm?) and cook. This really
works for me. For this recipe I added a bit more liquid to account
for the coucsous.
4 parts white rice
1 part whole wheat couscous
kitchen-sink veg. broth (it's a sweet broth)
soya sauce to taste (very little)
Throw it all in the cooker, cook, then eat!
This would probably work with brown rice but I'm not sure what the
extra cooking time would do to the couscous, which usually needs only
five minutes so even the twenty minutes for white rice is alot.