question of the week - how many of you

Of course I do!

I don't trust the flame from my burner to be the same each time, so I need to check after about 11 minutes. I'm not usually off by more than a minute, however.

 
I start rice off without putting a lid on the pot. When half the water has been absorbed

I put the lid on the pot, turn the heat off and let the rice finish steaming. I always get compliments for my fluffy rice.

 
I cook it half-covered until steam holes appear, then remove from heat and cover until I need it >>

I don't peek after that because it's done and I've lost interest. What am I doing wrong?

 
I am rice challenged.......

Look, no look, my rice is either little hard things or a pile of mush. Fluffy? what is fluffy.
What is the true secret to perfect rice?

 
i boil mine like pasta. it's done when...

the middle isn' hard. then i drain in a colander.

that's it. works like a charm.

 
good point. i just see so many recipes that promise...

unspoken horrers if you do: stovetop or not.

 
Uncle Ben's will go a long way. 20oz. water, a bit of butter and a cup of rice.

Pour rice into simmering water.Stir and cover. Does need some salt also, of course.

 
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