I prefer the pilaf way. Use converted rice and sauté some onions in oil or butter. Take off the flame and add the rice, stir to coat with butter, add chicken stock (same amount 2-1) and a bay leaf. Thyme, almonds or saffron if you like. Always stir with a long fork as to not scratch the rice and make it sticky, unless you want risotto. Cover and bake or cook on the range. Steamer might even work.
On 12/14/05, Chesty Puller wrote: > To cook rice perfect - every time- boil water in a 2-1 ratio with rice - for > one cup of rice, two cups water. Salt the water if you want, but boil the > water, toss in the rice, turn it down to a low simmer, cover it, and LEAVE > IT ALONE. It will cook perfect if you don't turn, stir, shake or mess with > it in any way. > > - Matt > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Find out how CFTicket can increase your company's customer support efficiency by 100% http://www.houseoffusion.com/banners/view.cfm?bannerid=49 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:187931 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
