On Fri 08 Apr 2005 11:18:21a, Sheldon wrote in rec.food.cooking:

>
> Dee Randall wrote:
>> "Sheldon" > wrote in message
>> >
>> > If it's real Basmati (imported) just be sure to wash it very well...
>> > only rice harvested in the US is fit for human consumption as
>> > packaged.
>>
>> Sheldon, yes, I do wash my rice pretty well. I've seen travel
>> pictures of the rice piled in the road, and I've been to Nepal where
>> people sit for hours picking lice off the top of each other's heads.
>> Yuk! Look what you've done now!
>> However, do you have any suggestions other than just 4-5 washings?
>> On all my veggies, I usually spray vinegar on them after rinsing off,
>> and let them sit on the counter for a while.
>
> Lice nothing... did you ever notice how there are no toilets within a
> hundred miles of those rice paddys... the rice paddy IS the toilet...
> not just for the water buffalo, all that human waste too.
>
> I wash Basmati until the water runs clear, I use a fine mesh sieve set
> into a pot. Then I soak it about a half hour. Drain, rinse, and cook.
> Soaked you only need one cup water to each cup dry rice. I find
> Basmati cooks up better if soaked. There are at least a zillion
> ingredients you can add to Basmati, or any rice for that matter.
>
> Sheldon

Sheldon,

Does the soak first, then cook in an equal amount of water also apply to
most other white rices?

Thanks...

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974