On 4/22/2010 8:10 AM, George wrote:
> On 4/22/2010 7:53 AM, Bogbrush wrote:
>> > writes:
>>
>>> On 4/21/2010 6:26 PM, jeff_wisnia wrote:
>>>> SWMBO bought a non-electric "rice pot" at H-Mart last week, but the
>>>> only
>>>> instructions for it were on the outside of the carton in an asian
>>>> language we don't read.
>>>>
>>>> It looks like a soup pot with a lid along with a perforated flat
>>>> bottomed insert which hangs inside the main pot so its bottom is about
>>>> 2/3 of the way down inside the outer pot.
>>>>
>>>> The metal pot lid has a circular transparent glass insert surrounding
>>>> its center knob.
>>>>
>>>> I'm assuming we put water in the main pot, keeping its surface level
>>>> below the bottom of the insert and then put the rice to be cooked into
>>>> the perforated insert, and heat the pot on a stove burner so the water
>>>> inside boils and steam from that passes through/into the rice.
>>>>
>>>> Some advice on how to do this properly would be appreciated:
>>>>
>>>> Should the rice be dry or wet before heating begins?
>>>>
>>>> How long should we let it cook once the water starts steaming?
>>>>
>>>> Is the glass in the pot lid merely decorative or should we be
>>>> keeping an
>>>> eye on the rice during cooking waiting for some change to appear?
>>>>
>>>> Any other tips?
>>>>
>>>> Thanks folks,
>>>>
>>> Just think how you would normally steam rice (add rice, add water so
>>> that first joint of index finger is covered, bring to boil, turn to
>>> lowest heat for appropriate time for type of rice) in a covered pot
>>> because essentially you have a pot with a steamer tray.
>>
>> Extremely inefficient.
>>
>> Boil water. Add rice. Turn heat OFF. Cover pot with lid. Wait for 10
>> minutes. Rice done. Ratios of rice to water vary depending on the
>> rice. better too dry than too wet especially if you want to mix it later
>> into stir frys for example.
>
> Your post reminds me of a line from "My Cousin Vinny"..

Found it:

"Vinny Gambini: How could it take you five minutes to cook your grits
when it takes the entire grit-eating world 20 minutes?
Mr. Tipton: Um... I'm a fast cook, I guess.
Vinny Gambini: [across beside the jury] What? I'm sorry I was over
there. Did you just say you were a fast cook? Are we to believe that
boiling water soaks into a grit faster in your kitchen than any place on
the face of the earth?
Mr. Tipton: I don't know.
Vinny Gambini: Perhaps the laws of physics cease to exist on your stove.
Were these magic grits? Did you buy them from the same guy who sold Jack
his beanstalk beans? "

http://www.imdb.com/title/tt0104952/quotes