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Jasmine rice question
I normally make Texmati rice or something cheap in a bag, either long grain
or Asian with the cheap stuff usually reserved for times when someone is sick and doesn't want to eat much rice to begin with or I just plain can't get my hands on the Texmati. Seems only one store around here sells the stuff now. Anyway... I made the Jasmati and served Angela her dinner. Husband came in not long after. The food was still warm but he likes his piping hot so I nuked it for 40 seconds. No complaints from either of them on the food and the rice looked perfect when I served it to her but... I had left it in the pan with no lid and by the time I plated his, it had gone kind of hard. Like it was super dry. What could have caused this? Could it be our nasty heat wave? I didn't time it but it couldn't have sat there for any longer than 15 minutes. Probably more like 5-10 minutes. I don't recall ever having rice do this before. |
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Jasmine rice question
On Thursday, June 25, 2015 at 11:45:34 PM UTC-4, Julie Bove wrote:
> I normally make Texmati rice or something cheap in a bag, either long grain > or Asian with the cheap stuff usually reserved for times when someone is > sick and doesn't want to eat much rice to begin with or I just plain can't > get my hands on the Texmati. Seems only one store around here sells the > stuff now. Anyway... > > I made the Jasmati and served Angela her dinner. Husband came in not long > after. The food was still warm but he likes his piping hot so I nuked it > for 40 seconds. No complaints from either of them on the food and the rice > looked perfect when I served it to her but... I had left it in the pan with > no lid and by the time I plated his, it had gone kind of hard. Like it was > super dry. What could have caused this? Could it be our nasty heat wave? > I didn't time it but it couldn't have sat there for any longer than 15 > minutes. Probably more like 5-10 minutes. I don't recall ever having rice > do this before. Vortex warning............ |
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Jasmine rice question
On 6/26/2015 2:26 PM, Kalmia wrote:
> On Thursday, June 25, 2015 at 11:45:34 PM UTC-4, Julie Bove wrote: >> I normally make Texmati rice or something cheap in a bag, either long grain >> or Asian with the cheap stuff usually reserved for times when someone is >> sick and doesn't want to eat much rice to begin with or I just plain can't >> get my hands on the Texmati. Seems only one store around here sells the >> stuff now. Anyway... >> >> I made the Jasmati and served Angela her dinner. Husband came in not long >> after. The food was still warm but he likes his piping hot so I nuked it >> for 40 seconds. No complaints from either of them on the food and the rice >> looked perfect when I served it to her but... I had left it in the pan with >> no lid and by the time I plated his, it had gone kind of hard. Like it was >> super dry. What could have caused this? Could it be our nasty heat wave? >> I didn't time it but it couldn't have sat there for any longer than 15 >> minutes. Probably more like 5-10 minutes. I don't recall ever having rice >> do this before. > > Vortex warning............ > Bullying alert - yours. |
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