For those of you who helped me with this yesterday: http://answers.yahoo.com/question/index;_ylt=AtMpjA70ptbM.0Yzj6ZHXunsy6IX?qid=20070103105847AADnTAM
Thank you!
I tried some of the advice given there, and in two tries, it still didn't turn out right. However, I did prevent the mushiness. I think the primary difference was that I used less liquid, and I also cooked the rice for about a minute before adding the broth and stuff. Also, I put the heat on a bit higher, more of a low boil.
So on my first try, I noticed that after 15 minutes the liquid had been entirely absorbed. Unfortunately, the entire bottom of the pan (stainless steel) had a huge layer of burnt rice. This was at a low boil. The lentils were perfect, but the rice was still hard and undercooked. So I figured that maybe I absorbed too much water too quickly, and perhaps my heat was too high.
2007-01-04
05:22:54
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2 answers
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asked by
Jonathan W
2
in
Cooking & Recipes