I recently got into a friendly argument with a coworker about how rice should be prepared. I insisted that the goal was to steam the rice- too much water and it would boil into a soupy pudding. She ...
I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering ...
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this? I found this question, but wasn't able to draw ...
Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...