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> wrote in message
...
> barry > wrote:
>> [ . . . ]
>> when you describe the rice as sticking to the saran wrap like that my
>> first thought is that something about the moisture level in the rice
>> isn't right. ideally, the rice texture should allow it to hold
>> together loosely when compacted gently yet retain a relative
>> fluffiness.
>
> When you use as much water as described (4 cups rice, 5 cups water), you
> should first heat it, tightly covered, over medium heat, 'til it just
> starts to boil. Then turn the heat up to high for 2 minutes, back down to
> medium for 5 more minutes and finish on very low for 15 minutes more, or
> until all the water is absorbed. Turn off the heat and let it sit for
> another 10 or 15 minutes.
>
> Getting the texture as Barry has indicated, also means fluffing the rice
> carefully. Use a fan or helper to help cool it quickly while you do this.
> Spread the rice in a thin layer on a hangiri or shallow tub and toss the
> rice with horizontal, cutting strokes, using a flat, wooden spoon or rice
> paddle, sprinkling the vinegar dressing on while you do so. Don't add so
> much sauce that the rice becomes mushy, either. Takes maybe 10 minutes.
> Should be at room temp when yer done.
>
> --
> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
Gonna try this tonight!
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