"John Kuthe" > wrote in message
...
On Feb 1, 7:07 pm, Cheryl > wrote:
> On 2/1/2011 7:20 PM, Kent wrote:
>
> >> > Doesn't it reduce the bubbling?
>
> >> > W. Pooh (AKA Winnie P.)
>
> > Salt raises boiling temperature to a very small degree, given the amount
> > of
> > salt usually put into the pasta water.
>
> > IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
> > lessening of bubbles will astound you.
>
> I just recently discovered that with rice. Rice always bubbled over
> with foam no matter the size of the pot. Once I read here that some
> sort of fat would reduce the foam, I've never had that problem again. I
> use just a little slice of butter in the cooking water.

I'm cooking a batch of brown rice as I type. Brought the water, salt
and butter up to a good rolling boil, dumped in the rice, brought back
to boil, covered and turn the heat down to a simmer, and in one hour:
perfectly cooked brown rice!

I get no boiling over, ever.


---
I've only had boil over a couple of times. Both times I used a pan that was
too small.