On Wed, 14 Jan 2004 23:45:49 GMT, Julia Altshuler
> wrote:

> The Ranger wrote:
> > I have three quarts of rice I'd like to reheat and serve with dinner
> > tonight. I've had mixed results with microwaving, though, and am looking for
> > alternative ways that will evenly reheat without destroying the rice.
> >
> > The rice is Royal Basmati.
>
>
> My method has always been to put a little water in the bottom of a sauce
> pan, boil it, throw the pre-cooked rice on top, lower to a simmer and
> keep an eye on it being ready to stir or take it off the heat if it
> looks like it is about to burn. When the rice heats through, I pour off
> the excess water. I've never thought about whether this is the
> preferred method or if there's something easier so I'm interested in the
> others' replies.
>
I put the rice in a strainer, run some water over it and
drain well. If it was THREE QUARTS (holy cow!), I'd just
put it in a bowl, fill with water and strain well. After
that, you can heat it up any way you want. I put it into
the microwave and it's fine.

A microwave cooks from the outside in, just like an oven -
so people who think otherwise are bound to be disappointed.


Practice safe eating - always use condiments