In article Ch8sb.20356$j_4.14778@lakeread05, "Julianne"
writes:

I've always relied upon a rice cooker to cook rice. For whatever reason I
could never get it right - too gummy, too dry, etc. I blame the erratic
weather around here. Others blame me. Anyway, a Cajun cook insisted that
everything I knew about cooking rice was completely in error. Here's what
we did and I have repeated it several times with the same wonderful results.

Bring three cups of water for each cup of rice and a generous amount of salt
and butter to a boil and then cover. Let cook until the moisture is used up
and then rinse in the sink to get rid of extra salt. The proportions are
different from anything I have ever seen (3:1) but it is a very reliable
recipe.

Nothing inherently wrong with your method (there are many viable rice cooking
procedures) but if you're cooking enriched rice then essentially you're tossing
the baby out with the bath water... your method is tantamount to boiling ribs
before grilling.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."