On Fri, 01 Jul 2016 13:28:46 -0600, Janet B >
wrote:

> On Fri, 01 Jul 2016 14:18:14 -0400, Brooklyn1
> > wrote:
>
> >On Fri, 01 Jul 2016 11:41:13 -0600, Janet B >
> >wrote:
> >
> >>
> >>I just spent the morning cooking rice wrong. Twice and going on the
> >>third time. By the second time I figured that I wasn't paying
> >>attention and did it wrong the first time. So I carefully measured
> >>1/2 cup rice to 2 cups of water and set it on to cook again. Wallpaper
> >>paste. What the heck? Then it dawned on me. The hummingbird food
> >>recipe is 1 cup of sugar to 4 cups of water and rice is 1 cup of rice
> >>to 2 cups of water. Arrgh! Old brain trying to multi task don't work
> >>
> >>Janet US
> >
> >1 cup rice to 2 shy cups water... for one cup of rice I use 14 ounces
> >liquid. When adding veggies (onions, celery, tomatoes, etc.) I add
> >water to the veggies to make 14 ounces of liquid. Raw veggies are
> >essentially all liquid.
>
> yes, I know. Sorry my post wasn't clear that I wasn't thinking.
> Janet US

Sometimes I don't feel like measuring or guesstimating, so I use the
boil + steam method. This example is pretty close, except I put the
rice into cold water. Timing for regular rice is about 10 minutes to
boil and another 10 to steam. Don't remember who used that method
first, but it was either The Galloping Gourmet or The Frugal
Gourmet... and I'd pick Graham Kerr if I had to chose between them.
http://www.thekitchn.com/cooking-tip...method-f-62364

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sf