I could never get consistent results cooking rice by the absorbtion method,
until I started using a friends recipe, in turn given to her by her amah in
Kuala Lumpur. Works equally well with any pot (as long as the lid is tight)
or amount of rice. I set the timer for 12 minutes and its always ready in
exactly that time - kind of magic, or something.

Take 1 quantity of rice, wash 3 times in plenty of cold water. Drain, place
in a pot with a tight fitting lid. Add cold water to cover the rice by about
1 cm (slosh the rice about a bit until the surface of the rice layer is
reasonably flat to measure the 1 cm, but no need to be too fanatical) Bring
to the boil, stir once, cover and immediately turn stove to lowest setting.
Cook for 12 minutes (set timer). Take off the heat, fluff up rice. Cover
again and leave for at least 2 minutes and up to 30 before consuming.
Just reading this recipe, it does SEEM like an advert for the rice cooker
mentioned before, but its not really complicated at all, and I do it on
auto-pilot. Never fails.
Richard.

"Carol In WI" > wrote in message
news
> How is cooking rice on the stove any different than those rice cookers?
> Carol In WI