by Old Fashioned » Sun May 02, 2021 7:20 am
That's right for long grain rice, but Calrose doesn't take as much water. Though I didn't know about the fat in broth, preventing boil over. Also at which point of the boil to put the lid on & turn down the heat. Interesting.
Usually I just bring it to a boil, then put the lid on & shut it off. And I start my rice first thing.......so it's done by the time I get everything else cooked. And as long as I leave it alone on the stove, it's still warm if it takes longer to cook the other food.
I always make more rice than we need at one time..........either for another meal, or to feed the chickens and/or dogs.
I've tried to tell others that cooking regular rice is just as easy as Minute rice, it just takes longer.
That's right for long grain rice, but Calrose doesn't take as much water. Though I didn't know about the fat in broth, preventing boil over. Also at which point of the boil to put the lid on & turn down the heat. Interesting.
Usually I just bring it to a boil, then put the lid on & shut it off. And I start my rice first thing.......so it's done by the time I get everything else cooked. And as long as I leave it alone on the stove, it's still warm if it takes longer to cook the other food.
I always make more rice than we need at one time..........either for another meal, or to feed the chickens and/or dogs.
I've tried to tell others that cooking regular rice is just as easy as Minute rice, it just takes longer. |em22|
