Richard Green wrote:
> I could never get consistent results cooking rice by the absorbtion
method,
> until I started using a friends recipe, in turn given to her by her
amah in
> Kuala Lumpur. Works equally well with any pot (as long as the lid is
tight)
> or amount of rice. I set the timer for 12 minutes and its always
ready in
> exactly that time - kind of magic, or something.
>
> Take 1 quantity of rice, wash 3 times in plenty of cold water. Drain,
place
> in a pot with a tight fitting lid. Add cold water to cover the rice
by about
> 1 cm (slosh the rice about a bit until the surface of the rice layer
is
> reasonably flat to measure the 1 cm, but no need to be too fanatical)
Bring
> to the boil, stir once, cover and immediately turn stove to lowest
setting.
> Cook for 12 minutes (set timer). Take off the heat, fluff up rice.
Cover
> again and leave for at least 2 minutes and up to 30 before consuming.
> Just reading this recipe, it does SEEM like an advert for the rice
cooker
> mentioned before, but its not really complicated at all, and I do it
on
> auto-pilot. Never fails.
> Richard.

I do the exact same thing, except I rinse the rice until clear before
cooking, and add a tsp of white vinegar to the cooking water. Never
had gummy/sticky rice.

-L.