Timeline for Do I need a specific pot to cook Japanese-style rice?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 2, 2019 at 23:18 | comment | added | user50726 | Japanese rice does have a different cooking method involving soaking and draining the rice first. | |
| Nov 15, 2016 at 12:16 | comment | added | Layna | THANK you... I have always have been shaky with my rice-result... "keep the lid on" was so basic, I simply forgot it could be an issue.... | |
| Nov 15, 2016 at 8:48 | history | edited | Carmi | CC BY-SA 3.0 |
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| Nov 14, 2016 at 0:32 | comment | added | Joe | If you have a lid that's not heavy, and not tight-fitting, you'll know when it's up to a good boil (without having to see through it) when it starts ratting around some. (although, I usually that one for cooking pasta ... it might not be a fast enough notification for rice). | |
| Nov 14, 2016 at 0:24 | vote | accept | ThatRandomGuy | ||
| Nov 13, 2016 at 18:55 | comment | added | rumtscho♦ | +1, "not being able to cook with lid due to bubbles" is a sure sign that the stove is too hot, it has nothing to do with lid material. | |
| Nov 13, 2016 at 16:57 | history | answered | Carmi | CC BY-SA 3.0 |