Quoted message said:You have used this recipe with no changes? It seems like 2 C H20 to 2 C
rice is not enough H20. Thanks.
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.. . . . I use long grain white rice. Washing leaves some water with it.
Bring the slightly salted water and rice to a boil and then reduce to warm,
and keep covered for 20 minutes.
Then move to a cold burner for another 20 covered minutes. Then fluff with
a fork onto a cookie sheet.
.. . .
I have seen some Oriental chefs on TV use the 'knuckle' method. If the
depth of the wet (washed), drained, rice in the pan is one knuckle, add
enough water
to cover the second knuckle.
I haven't had any trouble using these methods.
Before I ended up with alot of rice pudding.
.. . .This has to be a good recipe if I can't mess it up.
I tried almost everything before. Like add enough peanut oil in the hot
wok, so that every
kernel of rice gets coated with oil. Then add the beaten eggs to the work,
so that every
kernel of rice then gets a coating of egg...hence the big ball (glob) of
rice hanging from my chopsticks and more pudding.
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