Jenise wrote:Howie, I'm delighted! It all depends on your cookware and cooking style, of course, but you might now experiment with pulling back even more. As I said at the start of this thread, I never use more than a cup and a quarter, and that presumes the rice is washed and wet.
You might also try, if you're game for playing with this a bit, sauteeing the rice in oil or butter first. Say olive oil, and if you want to add flavor add a few cloves of sliced garlic. (I'd use two for one cup of rice, and salt the water too.) The fat creates an impermeable jacket on each kernel of rice, and the rice cooks up even firmer. The olive oil-and-garlic flavored rice is delicious under braised dishes where garlic would echo a component in the main dish, like spanish pork meatballs with olives just for instance.
Yep, a fine way to cook rice. I often split the liquid--one half water, one half vegetable or chicken stock.
