On Feb 29, 8:03*pm, marco > wrote:
> On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
> > On Feb 29, 4:46*pm, marco > wrote:
> > > the directions for brown rice:
>
> > > Bring water to a rolling boil
> > > in "uncovered" container.
> > > I think I've seen these directions before
> > > for frozen vegetables.
>
> > > uncovered? why?
> > > it takes Longer to boil if uncovered
>
> > > marc
>
> > Not enough to worry about it.
>
> I'm not worried, just curious
> that there may be a reason,
> but I can't think of one
>
> marc

it's easier. i worked with a chinese chap, and he always boiled rice
uncovered. the extra effort of putting the lid on, he figured it
wasn't necessary. It's a bit of laziness coupled with a microsecond
or two of getting stuff done faster. That's what I think. Maybe
there's another reason.
I like to do rice in the oven. White rice, water, not 2x, but about
1.5 times water as per rice. an onion studded with cloves and bay
leaf. Oven about 350. Check at 20 minutes. My oven I think (I don't
have a proper oven thermometer) is a bit hot, so at about 25 minutes,
rice is done.