no, needs to be a pan where the lid traps all of the steam and lets it roll
back into the pan.
Marty
----- Original Message -----
From: "Lelia Struve" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 16, 2011 6:01 AM
Subject: Re: [CnD] rice cookers
Hey when you cover your pan, can the lid be one of those with the holes
in it? You know so you can drain your pasta? Hope that made sense
Original message:
Hey May, I always cook my rice on the stove with great luck.
You just put in a saucepan with a cover, 1 cup of dry rice
add 2 cups cold water
put the pan on the stove at medium to medium high
add the amount of salt that you desire
bring it to a rolling boil, not just a small boil, it needs to get
rolling
After it comes to that boil, put on the cover and turn the burner down to
2
or 3 (low/medium low)
set your timer at 20 minutes and DO NOT TOUCH IT
Do not add anything like butter as any grease like that will make it come
out sticky.
after 20 minutes, turn off burner and serve when you are ready.
I never have trouble with this method.
Marty
----- Original Message -----
From: "May McDonald" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 16, 2011 1:56 AM
Subject: [CnD] rice cookers
Are there any easy to use rice cookers out there that someone could
reccomend?
I love having rice, but I can never get it to come out the same
everytime
I make it, lol.
Maybe a rice cooker will help, smile.
May
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--
Lelia
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