This is an old Chinese method of cooking rice and it works regardless
of the amount
of rice used. Just remember the "first knuckle rule" and things
should work well. I
don't add salt to mine, but I don't imagine that it would cause any
problems. I've never
cooked brown rice this way, but I imagine it would work if you doubled
the steaming
time. Another easy way to get perfect rice is to buy one of those
Japanese rice cookers.
They run around forty bucks and are really quite good at what they do.
I'm using onea
made by Hitachi that works very well.

On Apr 5, 9:49*am, werwiniskp > wrote:
> This is an old Chinese method of cooking rice and it works regardless
> of the amount
> of rice used. *Just remember the "first knuckle rule" and things
> should work well. *I
> don't add salt to mine, but I don't imagine that it would cause any
> problems. *I've never
> cooked brown rice this way, but I imagine it would work if you doubled
> the steaming
> time. Another easy way to get perfect rice is to buy one of those
> Japanese rice cookers.
> They run around forty bucks and are really quite good at what they do.
> I'm using onea
> made by Hitachi that works very well.

Just discovered that throwing in a chopped hot pepper or 2 gives it
just the zing I like.

"werwiniskp" > wrote in message
...
> This is an old Chinese method of cooking rice and it works regardless
> of the amount
> of rice used. Just remember the "first knuckle rule" and things
> should work well. I
> don't add salt to mine, but I don't imagine that it would cause any
> problems. I've never
> cooked brown rice this way, but I imagine it would work if you doubled
> the steaming
> time. Another easy way to get perfect rice is to buy one of those
> Japanese rice cookers.
> They run around forty bucks and are really quite good at what they do.
> I'm using onea
> made by Hitachi that works very well.

THIEF!

http://www.masterstech-home.com/The_...gArticles.html

In article >,
"Dimitri" > wrote:
(snip of well-known rice-cooking method)
>
> THIEF!

What if he's The Master Tech? <g>

> http://www.masterstech-home.com/The_...gArticles.html

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> In article >,
> "Dimitri" > wrote:
> (snip of well-known rice-cooking method)
>> THIEF!
>
> What if he's The Master Tech? <g>
>
>> http://www.masterstech-home.com/The_...gArticles.html
>

Someone mentioned brown rice.

I've started cooking brown rice by simmering it in excess water, then
draining.

I usually start with 1 cup of long grain brown rice and about 4 cups of
water (no salt.) Put it all in a heavy saucepan and bring to a boil.
Turn down to a low simmer, and cook for about 20 to 30 minutes (closer
to 20.) The rice will absorb more of the water than you'd expect.
Drain with a metal strainer, then return the hot rice back to the pot
and stir in about 1/4 tsp salt. Cover with a tight lid and let rest for
about 5 minutes.

Bob

"zxcvbob" > wrote
> Someone mentioned brown rice.
>
> I've started cooking brown rice by simmering it in excess water, then
> draining.
>
> I usually start with 1 cup of long grain brown rice and about 4 cups of
> water (no salt.) Put it all in a heavy saucepan and bring to a boil. Turn
> down to a low simmer, and cook for about 20 to 30 minutes (closer to 20.)
> The rice will absorb more of the water than you'd expect. Drain with a
> metal strainer, then return the hot rice back to the pot and stir in about
> 1/4 tsp salt. Cover with a tight lid and let rest for about 5 minutes.
>

Makes sense. I just tried some "American Basmati Brown Rice" and it is very
good. I used some wild rice with it. The wild rice went in chicken broth ten
minutes earlier (it allegedly takes 60 minutes to cook) then the basmati
brown. I put the vegetables in (carrots and celery only) after 20 minutes,
the chicken in last minute, it all turned out great. I may try your method
next time I use brown for something besides soup. I love the texture of this
rice. I usually just use Mahatma brown.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
> (snip of well-known rice-cooking method)
>>
>> THIEF!
>
> What if he's The Master Tech? <g>
>
>> http://www.masterstech-home.com/The_...gArticles.html
>
> --
> -Barb, Mother Superior, HOSSSPoJ

Then he should identify himself as such.

:-)

Dimitri