My method uses boiling water - a known temperature to start the clock, for 8 minutes - a fixed time. I came up with this method because most cookbooks expect you to know your cooking utensils, the heat of the stove etc etc.Cooking is an art but parts of it can be scientific!! My method guarantees dry fluffy rice every time, which is what I want.
I do appreciate hearing of other methods, all comments are welcome, I just wanted to explain why I cook rice this way.
GAH1979 Thanks for your info- my method is ACCURATE - I time for 8 minutes from when the water returns to the boil and then the rice is cooked making it an exact science. Once you start "cooking for a couple of minutes OR until the rice absorbs the liquid' this brings inaccuracies into the method - and again the cooking on 'very low heat' 'for around 15-20mins' also brings further unknowns. I mean no disrespect to your comment and I thank you very much for it - all discussion is good.
This is a bit similar to what we call "ruz mash-khool" :)
However, there is another way that does not require as many steps. After you have seasoned the water and brought it to a boil, add the rice and it has to come up to around an inch below the liquid. Cook it over medium high heat for a couple of minutes or untill the rice absorbs the liquid but not to the point where it becomes dry. After that cntinue to cook over VERY low heat -if you have a heat diffuser, use it-for around 15-20 minutes.
My method uses boiling water - a known temperature to start the clock, for 8 minutes - a fixed time. I came up with this method because most cookbooks expect you to know your cooking utensils, the heat of the stove etc etc.Cooking is an art but parts of it can be scientific!! My method guarantees dry fluffy rice every time, which is what I want.
I do appreciate hearing of other methods, all comments are welcome, I just wanted to explain why I cook rice this way.
Stingraynut 2 months ago
@Stingraynut
We cook rice almost every day as part of the main course and unless it's dry & fluffy it's a fail :)
However, cooking is not only art & science, it's a joy and you do it the way you like. ^_^
GAH1979 2 months ago
GAH1979 Thanks for your info- my method is ACCURATE - I time for 8 minutes from when the water returns to the boil and then the rice is cooked making it an exact science. Once you start "cooking for a couple of minutes OR until the rice absorbs the liquid' this brings inaccuracies into the method - and again the cooking on 'very low heat' 'for around 15-20mins' also brings further unknowns. I mean no disrespect to your comment and I thank you very much for it - all discussion is good.
Stingraynut 2 months ago
This is a bit similar to what we call "ruz mash-khool" :)
However, there is another way that does not require as many steps. After you have seasoned the water and brought it to a boil, add the rice and it has to come up to around an inch below the liquid. Cook it over medium high heat for a couple of minutes or untill the rice absorbs the liquid but not to the point where it becomes dry. After that cntinue to cook over VERY low heat -if you have a heat diffuser, use it-for around 15-20 minutes.
GAH1979 2 months ago
This looks like an excellent way to cook this rice.
wickedlady4180 3 months ago