Tuesday, January 10, 2012

Kitchen Diary 2012 – supplement: rice

Sometimes, when the rice has finished cooking, some browned (not burned) bits will stick to the bottom of the pot. Do not despair. Turn off the heat, put the lid back on, and let the rice sit for another 10-15 minutes. The steam and heat left over will loosen things up.

For brown rice, the usual ratio is one part rice to two parts water – it will take about 40 minutes to cook.

Really fresh brown rice tends to need less water, so we lowball it.

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