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the secret of Chinese Rice.

Boil it the night before, then wash all of the loose starch out. Put it in the fridge till the next day when you want to use it. then fry in your wok at high temp with a single beaten egg, flipping it regularly so the egg is in small pieces

Take it off when the egg has solidified and the rice warmed through.

Any idiot can face a crisis - it's day to day living that wears you out.

by ceebs (ceebs (at) eurotrib (dot) com) on Mon May 5th, 2008 at 09:04:24 AM EST
yum.  
by In Wales (inwales aaat eurotrib.com) on Mon May 5th, 2008 at 09:07:18 AM EST
[ Parent ]
When you say boil it, ho long for ? I always end up over-cooking rice, which is why I nowadays use noodles all the time. I've effectively given up on rice.

keep to the Fen Causeway
by Helen (lareinagal at yahoo dot co dot uk) on Mon May 5th, 2008 at 09:15:28 AM EST
[ Parent ]
Steam, don't boil.

Ever since we got a steamer (originally for veg and fish) and discovered how good steamed rice is (white or brown), we've eaten less spaghetti.

by afew (afew(a in a circle)eurotrib_dot_com) on Mon May 5th, 2008 at 09:21:26 AM EST
[ Parent ]
 minute less than it says on the packet, and importantly DO NOT STIR IT, you'll break the husk, turn out mush,and overcook the insides, while the outside will be overcooked.

Any idiot can face a crisis - it's day to day living that wears you out.
by ceebs (ceebs (at) eurotrib (dot) com) on Mon May 5th, 2008 at 09:41:02 AM EST
[ Parent ]
My rice cooking times are always 20% to 40% less than what is recommended on the package. This has been true regardless of type of rice.

you are the media you consume.

by MillMan (millguy at gmail) on Mon May 5th, 2008 at 07:29:31 PM EST
[ Parent ]

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