On Thursday, January 26, 2017 at 2:05:49 PM UTC-10, Dave Smith wrote:
> On 2017-01-26 6:52 PM, dsi1 wrote:
> > On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
> >
> >> Interesting. I've always cooked my rice in a small saucepan with
> >> lid and timed. I have never scorched rice...ever. Not white or the
> >> brown that takes longer to cook. Guess I'm just lucky, eh? :-o
> >
> > You must be lucky in the extreme. I used to scorch the rice all the
> > time before our family got an automatic rice cooker. My
> > recommendation is you try out your luck in Vegas.
> >
>
>
> There is no luck involved. Use high heat to get it boiling, then turn
> it down to low. You don't need the burner to be any hotter than what it
> takes to keep it at a low boil.
>
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>
> > Asian cultures will be quite familiar with this stuff. Perhaps white
> > folks are incapable of burning rice. That's OK, I can't make mashed
> > potatoes so I'd call it a fair trade.
> >
> > http://www.bonappetit.com/test-kitch...cle/burnt-rice
> >

That's exactly the way I used to cook rice. My mom taught me that when I was a wee lad. I wish we had that old family rice pot. It had a extended rim to prevent splattering. Brilliant!