On Tue, 17 Feb 2004 14:21:19 +0100, Vilco [out] wrote:

> LaDainian Tomlinson wrote:
>
>> I recently noticed that the lid for the saucepan that I
>> always use to cook rice no longer fits snugly. So now my
>> rice is undercooked every time.
>
> I'm confused...
> Sure, we have two very differing methods to
> cook rice I cook mine without the lid,
> just boiling it the time it needs, from
> 20 minutes for raw (not wild) rice, to
> the 10 or less for parboiled rice.
> How does that saucepan works? Isn't it
> just a bowl where to boil salted water
> and rice?
>
> Vilco

It depends on the rice. I likke to cook long grain American rice in lots of
water like pasta, but Basmati just has to be steamed in a little water in a
closed pan.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.