Awatmath.2249 net.cooks utzoo!decvax!watmath!jcwinterton Thu Apr 22 02:53:49 1982 Cooking rice empirically. *sigh*, I thought everyone knew that polished, but otherwise unprocessed rice absorbs almost exactly twice its own volume of water when cooked. Simple method to make 750 ml cooked rice is to put 250 ml in a pan and add 500 ml cold water. Salt to taste. Bring to rapid boil with lid on, reduce heat to simmer and cook without looking for 20 minutes. Not a bad idea to add a small amount of vegatable oil to reduce frothing. Perfectly cooked rice will be somewhat sticky and will have craters (fish eyes) in the top surface when you take the lid off. Allow to stand off the heat for a few minutes to let excess moisture steam away, serve. If you want separated grains of rice, you have to rinse it before cooking and wash it afterwards. The method outlined above makes a great accompaniement for oriental dishes and can be handled very nicely with chopsticks. Enjoy, John Winterton at decvax!watmath!jcwinterton ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.