This may seem like a really small thing, but I've perfected cooking rice. It doesn't involve a special steamer and is not done on the stove top. Rather, I follow Cook's Illustrated's recipe for oven-baked brown rice [subscription required -- sorry!]. It comes out perfectly fluffy and flavorful and not at all mushy. I also cooked my steel cut oats using the same technique and it worked great. I just need to reduce the amount of water from a 4:1 ratio to more like a 3:1 or even 2.5:1. This will take some tinkering, but the rice alone is a major success.
Photo credits: Mr. Kris
No comments:
Post a Comment