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Path: utzoo!linus!bbncca!msimpson
From: msimpson@bbncca.ARPA (Mike Simpson)
Newsgroups: net.cooks
Subject: Re: fried rice?
Message-ID: <662@bbncca.ARPA>
Date: Tue, 10-Apr-84 11:29:31 EST
Article-I.D.: bbncca.662
Posted: Tue Apr 10 11:29:31 1984
Date-Received: Wed, 11-Apr-84 01:37:30 EST
References: <137@byucsa.UUCP> <1173@dartvax.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 35

***
10 April 1984.
From: rccall@dartvax.UUCP (R. Christian Call)

	>> As long as people out there are interested in fried rice,
	>>perhaps someone can help me with a problem I've been having
	>>in making it.  My recipe calls for brown rice, which must
	>>first be cooked and then fried in a pan with a bunch of other
	>>stuff.  The problem is that my fried rice always seems to come
	>>out too soggy.  Could it be that I'm cooking it too long?  (I
	>>buy packaged brown rice and follow the directions on the package --
	>> I boil the rice for about 50 minutes)

Try this -- it has not failed me yet.

	Bring 2 cups water to a boil.  Stir in one cup brown
rice.  Return to boil.

	VITAL -> Turn heat down as LOW as you possibly can. <- LATIV

	Cover pot and let rice cook WITHOUT PEEKING for thirty
minutes.  (It's going to cook from the steam generated, which is
why you should keep the rice covered at all times.)  When done,
the water should have evaporated and you should see little "steam
holes" in the rice.  Fluff with fork and serve (or use further
for fried rice.)
	For white rice, cook for 20 minutes instead of 30.

		Good luck!
-- 
		        -- cheers,
			   Mike Simpson, BBN
			   msimpson@bbn-unix (ARPA)
			   {decvax,ima,linus,wjh12}!bbncca!msimpson (Usenet)
			   617-497-2819 (Ma Bell)