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From my experience, I used to cook green rice, however I don't use broccoli in this coloring method. I use spinach instead. I boil the spinach, then blend them all with their water until being very smooth. then I cook the rice using this water. I guess u can try this method, then add the broccoli as whole pieces in it. Unfortunately, I have no pics to ...


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Mashing/pureeing the broccoli is probably the best bet here, as folks guessed in comments. That second picture looks like it has really tiny pieces of broccoli, small enough that you end up with it coating the rice. This seems to be confirmed by recipes online that look relatively similar. For example this recipe says: Coloque os talos e as folhas até ...


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Soak the rice for 10 - 30 minutes. Drain the water completely and in low flame fry the rice in 1 - 2 tbsp of Ghee and then add it to your briyani masala . If you are using pressure cooker, add the rice after the meat is cooked and make sure that the water just covers the rice. and pressure cook it in low flame and turn off the heat after one whistle and ...


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I know what everyone means and it is frustrating searching for the recipe that anyone on the East Coast probably takes for granted. I have never achieved it. I am attempting to figure it out. Kekap Manis is a sweet and thick soy sauce. So to all those who might sneer at the molasses, do not doubt. I understand that if you cannot find the Kekap Manis it can ...


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One thing that may work is a small aluminum mug-like pot that are readily available in Asian groceries. They are sized 2 or 3 cups and have lid too, and costs around 7 bucks.


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Despite all your 'good' advice received, it is quite easy to cook 1/2 cup of rice in the microwave. I cook for 1 so I only do 1/2 cup at a time. in my microwave, which is 1,000 watts, its 4 minutes. I use only jasmine rice so its the only kind i have tried. I throw the rice in any handy bowl. Nothing fancy. add 1 C. water & cook 4 minutes. Leave sit ...


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Putting the pan on the burner will deliver too much heat in too little time - aka a burnt layer. You want constant heat from the bottom during the whole cooking time. In an oven, your pizza stone is an excellent start, supplying a thermal mass. I recommend increasing the heat from the bottom compared to the heat from the top, even if this could slightly ...



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