Re: [CH] Rice Cooker
peter gaffney (peter.g@telus.net)
Wed, 24 Nov 1999 00:42:15 -0800
hey Neil,
you're quite right about the decreased "glue effect" when rice is
cooked as i've suggested. ( the more water the better )
but note, i did exclude the asian style .
<<...pre seasoned type, like jasmine or thai etc....>>
this is ( i believe ) a western european, or north american
preparation for rice. it's really like cooking pasta.
just a different style for a different end result. that is, individual
grains that don't adhere quite as much. slightly more delicate.
( if i want something sticky & lumpy , there's always oatmeal )
rice that doesn't stick together, or stick to the pan ... even cold !
hmmmm ... somebody may try to market this.
btw, i use chopsticks for sushi / sashimi .
regards
peter g