My addition to recipe postings

I love Basmati rice. This one sounds good to me.

Kather> Hello All

Are you saying just let it stand in the water/broth or cook it further?

JaneB

On Sun, 17 Jul 2005 07:45:25 -0600, "JaneB" spewed forth :

I think she left out the obvious bit about put the pot on the hob over a low flame to maintain a simmer. The paper towel prevents condensate from dripping back onto the rice, which may prevent it being mushy.

I couldn't make rice on the stove until I discovered a "flame tamer", which is a piece of metal one puts over the burner that acts as a heat diffuser to help prevent hot spots on the bottom of the pot.

I LUUUUV my veggie steamer slash rice cooker. Its an older model and I've found several mmore bowls for it at thrift stores. The bowls stack, so I can put rice in the bottom bowl nearest the heat and a couple of layers of veggies on top. If I add a bit of water to the base unit about midway thru the cooking everything is finished at once. No soggy rice, no soggy veggies.

Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account...

This is like what my ex taught me (who was surprised at how much he remembered watching his mother cook). He is from Turkey. If you can't get basmati rice, the closest American rice to that Turkish rice texture is Uncle Ben's plain rice (not instant nor flavored). But after putting oil in the pan, fry chopped onions til golden, then add the rice to fry it a bit, then add the water or stock (from boiling chicken bones... no packets), salt, and cover. Yum. Kira

By cooking on the heat, after frying the rice in the oil, etc., there often is a layer of browned rice stuck to the bottom. That is a real delicacy in some cultures (Persian, Afgan cooking). It even has a name, which I forget. Kira

Being a vegatarian i don`t add chicken stock ,,, but some veggies ,,, a lot of time a left over of Yesterday`s salad . mirjam