Atekmdp.1183 net.cooks utzoo!decvax!ucbvax!ARPAVAX:CAD:teklabs!tekmdp!emmyl Wed Apr 21 09:38:39 1982 Cooking Rice A Japanese friend gave me her method for cooking rice which I have only used for brown, short-grain rice. It works very well for any quantity without measuring anything in the conventional way. Put as much rice as needed in kettle with tight lid. (I rinse it before cooking). Add cold water to rice level and shake pan to level rice surface. Stick your forefinger into rice and note height of solid rice. Add EXACTLY same amount of water. (If you have 1 inch of rice, add water to 1 inch above rice. Size of pan doesn't matter. Remember, you are measuring height of rice in pan and adding water to create equal height of water above rice.) ------ | | | | |-------| | | water |-------| | | rice ------- Cover and bring to rapid boil. On an electric stove it is hard to reduce heat fast. I have second burner on simmer and move pan to that burner as soon as it's boiling hard. Leave on simmer until done (takes a while - you can try a few kernals on top till it's just right). Always turns out great this way, no matter what quantity. I find good brown rice is better without salt or anything. What I like about this method is you never have to think about how much water to use no matter how much rice you use. (Hope this explanation wasn't overkill...) ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.