Rice: Difference between revisions
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(Created page with "'''Recipe type and/or recipe tags''': '''Number of servings''': '''Ingredients''': *Rice *butter *bay leaf '''Method''': Rice is hard. But that's probably because I insist on doing it in a small steel sauce pan. My approach is add 1 part rice 2 part cold water, some butter and the bay leaf to a small steel pan. Put heat on medium until rice starts simmering, then reduce to low and put lid on it, with just a little space to let the water blow off steam. Then once th...") |
m (Protected "Rice" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))) |
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Revision as of 04:44, 6 December 2022
Recipe type and/or recipe tags:
Number of servings:
Ingredients:
- Rice
- butter
- bay leaf
Method:
Rice is hard. But that's probably because I insist on doing it in a small steel sauce pan.
My approach is add 1 part rice 2 part cold water, some butter and the bay leaf to a small steel pan. Put heat on medium until rice starts simmering, then reduce to low and put lid on it, with just a little space to let the water blow off steam. Then once the water level is roughly the same level as the rice, put the lid on full. It's done when the rice is nice.
...Or you could get a rice cooker.