I've tried the basmati rice and have had difficulty getting it to turn out. What's the trick?
Deb -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of information for gwen Sent: Thursday, May 12, 2011 3:23 AM To: [email protected] Subject: Re: [CnD] brown rice. another good choice for brown rice is basmati brown rice. it cooks the same way as regular brown rice, but has a wonderful flavor and aroma. it smells like popcorn when it is cooking. i also believe its glycemic index is lower than regular brown rice. try it, and i think you will be pleasantly surprised. On May 10, 2011, at 6:30 PM, Lois Goodine wrote: > What I usually do when I'm cooking the rice on the stove is to first bring the water with salt and butter and any other seasonings to a boil. Then add and stir in the rice and turn the heat down to medium and maybe after a few minutes to low. You want just a quite simmer. So you may end up at low > Hope this is clear. > You don't want it to boil over. > Lois . > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
