"ChattyCathy" > wrote in message
...
> Kate Connally wrote:
>
>>
>> I have not found this to be the case with the rice
>> I make. I use the exact same proportions as regular
>> long grain rice - 1 cup rice to 2 cups water, 2 cups
>> rice to 3 1/2 cupts water, etc.
>
> Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water
> for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio
> is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the
> water from the rice using a sieve, rinse it again, and put it back in the
> pot with a tight fitting lid and let it "steam" for about another 20
> minutes on very low heat. It turns out just fine. Nice and "fluffy"
>
> I cook jasmine rice exactly the same way, (and the instructions on the
> package do say to use 1 cup rice to 6 water) and it's OK too.
>
> We do get "par boiled" long grain white rice that can be done by adding
> the rice to cold water in the pot, bring to the boil, then simmer until
> the water is "absorbed" (about 25 minutes) That rice/water ratio is lower
> tho'. 1 cup rice to 2 and half cups water...
> --
> Cheers
> Chatty Cathy

What I say is not a criticism of your method. Sarah Molten, who has been on
foodnetwork for many years and I believe she was and maybe still is the
editor of Gourmet or BonApetit magazine, says that she never learned to make
rice so she just puts a pot of water to boil and puts the rice in, then
strains it.

Obviously this method works, and it is one that could be used if one wants.

Just thought you'd like to know that your method is used by one of the top
chefs.

Dee Dee