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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 14 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Can you?  (Read 6646 times)

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« on: January 31, 2007, 02:13:46 PM »

 Steam brown rice and if so how long how much ect....
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« Reply #1 on: January 31, 2007, 03:59:16 PM »

Steamed rice is a perfect backdrop to many of the dishes featured in the book. Perfectly steamed rice should be hot and fragrant. The type of rice you choose will have an effect on the cooked grain's texture. Jasmine or basmati rice has long kernels that are dry and have a tendency to separate. Sticky rice, as well as short- and medium-grain varieties, are moister with a greater tendency to hold together. Saffron rice has a rich golden hue.

Measure the rice, planning on about 1 cup dried rice for 6 people. Combine the rice and 2 cups cold water in a sauce pan. Add about 1 teaspoon salt (more or less to your taste) and bring the water to a boil over high heat. (For saffron rice, add 4 or 5 crushed saffron threads.) Immediately turn the heat to low, cover the pan tightly, and cook until the rice is tender. Check the rice from time to time as it steams; you may need to add a bit more water if the pot is dry but the rice is still crunchy. White rice usually takes about 15 minutes. Brown rice can take anywhere from 35 to 45 minutes.
The Culinary Institute of America One Dish Meals
Flavorful Single-Dish Meals from
the World's Premier Culinary College
From the Culinary Institute of America
Lebhar-Friedman Books
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