Sunil, send that to Consumerist. It deserves to be shared.
Mmm. Wife soup. I must've done good.
Wash ,'War Stories'
Natter 67: Overriding Vetoes
Off-topic discussion. Wanna talk about corsets, nail polish, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Theodosia - Feb 24, 2011 1:41:39 pm PST #24765 of 30001
'we all walk this earth feeling we are frauds. The trick is to be grateful and hope the caper doesn't end any time soon"
Polter-Cow - Feb 24, 2011 1:44:26 pm PST #24766 of 30001
What else besides ramen can you scoop? YOU CAN SCOOP THIS WORLD FROM DARKNESS!
My favorite part is where she fell off her chair.
Calli - Feb 24, 2011 1:45:05 pm PST #24767 of 30001
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
Poor sad robot.
Hee. I wonder if its brain is the size of a planet.
Theodosia - Feb 24, 2011 2:01:45 pm PST #24768 of 30001
'we all walk this earth feeling we are frauds. The trick is to be grateful and hope the caper doesn't end any time soon"
Last night I was telling my therapist about Marvin The Paranoid Android, and how he ends up working in the car park at the Restaurant At The End Of The Universe. It's a pity when you have to relate half a plot in order to explain why you feel underutilized.
Liese S. - Feb 24, 2011 2:02:48 pm PST #24769 of 30001
"Faded like the lilac, he thought."
So, operating on the presumption that Asia kicks Europe's ass in that particular department I switched to the Asian way and lo and behold, perfect rice every time.
How do the Europeans do it?
I have not one but two rice cookers, so I haven't done it manually in a long time, but the method David mentions is pretty much how I do it. I use more liquid and my boil varies because of my altitude, so basically I let it boil longer since it doesn't reach the same temperature.
Hil R. - Feb 24, 2011 2:05:32 pm PST #24770 of 30001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I only make rice in a rice cooker. It never turns out right on the stove.
megan walker - Feb 24, 2011 2:13:26 pm PST #24771 of 30001
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
How do the Europeans do it?
I'm pretty sure that my mother used to brown the rice first and then add water.
I only make brown basmati which I put in the pan with cold water (1 part rice/2.5 parts water), when it starts to boil I cover and let simmer for 20 minutes. It's pretty foolproof.
Amy - Feb 24, 2011 2:18:41 pm PST #24772 of 30001
Because books.
I never have a problem with rice. As soon as it's boiling, I cover it, turn the heat nearly off, and let it sit till the water's absorbed and the rice fluffs with a fork.
It's one of my small "I'm not a confident cook" victories.
-t - Feb 24, 2011 2:19:50 pm PST #24773 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I generally follow whatever instructions came with the rice since I am fickle in my rice buying ways. I just finished a bag of "Christmas rice", for example, and I have no idea what that means except the the grains are red, but I followed the directions on the bag and it came out fine.
SuziQ - Feb 24, 2011 2:20:00 pm PST #24774 of 30001
Back tattoos of the mother is that you are absolutely right - Ame
It's one of my small "I'm not a confident cook" victories.
Me too. The only time I had an issue cooking rice was the one night I was cooking dinner for my father. NOTHING went right that meal. End result was good, but the process was u-g-l-y.