Absorption method - that's what a 'steamer' does with less trouble - the
Chinese don't use much else these days. 2.5:1 is a bit high but!
Along with 'broken rice', another 'poverty' rice dish I rather like is the rice
crust cut out of the pan and then fried, served with a little meat and veg in
sauce over it. Really good. Once a servant's 'left over' waste nothing routine,
it's now something a bit special (like bubble and squeak has become). Hard to
find tho' so I treasure anywhere that offers it.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 17/04/2014, at 11:25 PM, Charles Geilfuss wrote:
> If gently boiled in a ratio of 2:1 water to rice (white rice) or 2.5:1
> water to rice (brown rice) for 20-25 minutes, there is no water to drain
> and no lost nutrients.
>
> Charlie
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