On Tue, 11 Sep 2007 21:49:41 -0500, zxcvbob >
wrote:

>sf wrote:
>> On Tue, 11 Sep 2007 21:29:20 GMT, "JoeSpareBedroom"
>> > wrote:
>>
>>> Is it possible that in the context of this thread, the word "steaming" is
>>> conjuring the same images as steaming vegetables, with the food over, but
>>> not touching the water?
>>
>> I'm assuming the OP doesn't have access to a common machine called a
>> "rice cooker", which is where someone like the OP would make "steamed"
>> rice.
>>
>> Most Americans who don't cook rice on a regular basis don't have a
>> clue about how much water to rice is appropriate. So just dump the
>> rice into a large amount of water (with salt) and boil until the
>> kernels have popped, but there is still a hard center (about 10
>> minutes). Drain and place back into the pan which is now on low heat.
>> Let the rice "steam" for another 10 minutes. Voilà! You have rice
>> like you would get from a rice cooker.
>
>
>I've started doing brown rice that way (it takes longer than 10 minutes)
>
Brown rice always takes longer.

--

History is a vast early warning system
Norman Cousins