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Horsebox Wrote:

-------------------------------------------------------

> Chinese proverb: He who stirs rice is destined for

> sticky ending.

>

> You should *never* stir the rice.



Well, if you don't give it a quick stir using my tried and tested method described above, your rice sticks to the pan. So there.

*Bob* Wrote:

-------------------------------------------------------

> Don't mess with The 'Maker.

>

>

> Anyway, if Sean's Chinese Friends suggested he

> smeared Oyster Sauce over his genitals and stood

> naked outside the Co-Op playing 'Chopsticks' on a

> Melodica, he'd probably do it.


Oh come on Chinese people of East Dulwich - you know we all want to see it happen...

Rice Krispies


Are a real alternative to stodgy over boiled rice specially with a crappy Boxing day "Turkey & Raisin left-overs curry" with all the side nasties that only mothers/in-laws can concoct, featuring Banana, chopped tomato's, mandarins from a tin & the all repeating cucumber


Remember the "How to" key ingredient that'd been stuck in their cupboard for years


Yes Ma' "Don't fry the Sharwoods" that would take away that powdery taste & texture you'd waited all year for


Hmmm Hmmmmm



Ant & Dec & some Gaviscon



"T.V times dear ?"




ZZZZZZzzzzz



W**F

hi all i agree wtih Sean and others..the only answer is a rice cooker, it gives perfect rice each time and keeps it warm. best to use good quality rice for separate grains each time and the correct water/rice ratio..1 cup rice to 1 cup water..wash rice first and don't stir:)


but if you must use a pan then put rice and water in at same time..bring to boil...then turn down to lowest setting with lid on for 10 mins.

jimmy two times Wrote:

-------------------------------------------------------

> I can never understand a word you write :-S


_____________________________________________


OK HOW IS YOUR RICE COOKING GOING THEN "JIMMY" ?



Is that plain enough ?



Oh my advice is ( well Heston Blumentals really...) measure out the desired amount, like a hand full per person


Put this to one side take a large vessel and one by one count the grains out, now you will get to say 340-5 grains each


Ok now take 340-5 small pans & fill 3/4 full with hot salted water, bring to the boil


Now the easy bit, add a grain to each boiling pan and cook for 10 mins & 30 seconds


Drain each grain into individual mini colanders, this lets the steam finish the grain "To perfection"


Now place each ( did I mention each grain is massaged with duck fat...No..? well it is ) duck greased grain on the plate


Serve with a "hot air" curry


Garnish with chewing gum



"HMMMmmmmm Delicious"



It works, really it does ( let me know how you got on )




W**F

Whats all the fuss??..it depends on what rice you are cooking..

Thai fragant rice: wash n drain rice in cold water, place rice in pan,add boiling water (1/2" above rice)bring to boil with med heat with lid open.Once rice soak up all water turn heat down to low,cover lid and cook for another 10 to 15 mins.Loosen rice with fork while its still hot(v. important).

Some rice take up more water than others. Sticky rice are mostly down to too much water.

Good luck

The rice cooker is definitely the way to go.


However, before I had been introduced to such hardware, I used a method similar to goodliz's "double rinse" tactic. Always rinse before cooking, and again with hot water after cooking. Add an intermediate rinsing stage if it's all looking too gooey.

*Bob* Wrote:

-------------------------------------------------------

> Jeremy Wrote:

> --------------------------------------------------

> > The rice cooker is definitely the way to go.

>

> ... if you don't know how to cook rice.


Or if you eat rice most days and want to save some effort.



> You'll probably be needing one of these to cut your pizza in to slices too.


I will admit that the pizza cutter looks awesome. If I ate pizza more often I would definitely invest in one of those.

*Bob* Wrote:

-------------------------------------------------------

> Another personal recommendation for you, Jeremy:

>

> One of these pans. Fantastic! Takes all the

> guesswork and effort out of knowing when your pan

> is hot.

>

> Perfect for people who 'use pans'.


Or pansies as they're known.

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