Awatmath.2249
net.cooks
utzoo!decvax!watmath!jcwinterton
Thu Apr 22 02:53:49 1982
Cooking rice empirically.
*sigh*, I thought everyone knew that polished, but otherwise unprocessed rice
absorbs almost exactly twice its own volume of water when cooked.  Simple method
to make 750 ml cooked rice is to put 250 ml in a pan and add 500 ml cold water.
Salt to taste.  Bring to rapid boil with lid on, reduce heat to simmer and
cook without looking for 20 minutes.  Not a bad idea to add a small amount of
vegatable oil to reduce frothing.
Perfectly cooked rice will be somewhat sticky and will have craters (fish eyes)
in the top surface when you take the lid off.  Allow to stand off the heat for
a few minutes to let excess moisture steam away, serve.
If you want separated grains of rice, you have to rinse it before cooking and
wash it afterwards.  The method outlined above makes a great accompaniement
for oriental dishes and can be handled very nicely with chopsticks.
	Enjoy,
	John Winterton at decvax!watmath!jcwinterton

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