SI
SI
discoversearch

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor.  We ask that you disable ad blocking while on Silicon Investor in the best interests of our community.  If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.
Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Alan Smithee who wrote (24789)7/22/2015 5:54:39 PM
From: Murrey Walker  Respond to of 25073
 
I'm partial to Jasmine rice.
Great for Indian cooking for sure, Alan.

IMO, rice is a most misunderstood starch (no pun intended WRT to Calrose which I've never tried).

I've been on a risotto kick for the past fifteen years; so many ways to put it together.



To: Alan Smithee who wrote (24789)7/23/2015 2:49:59 AM
From: Neeka  Read Replies (1) | Respond to of 25073
 
I always rinse Calrose to remove the starch, but you shouldn't rinse Basamati. Doing so makes it bloom, and it ruins the texture. I'm not sure about rinsing Jasmin..........do you rinse it? I just bot it for the first time, and will use it to make a rice bowl.


HomeMailHotSubjectMarksPeopleMarksKeepersSettings
Terms Of UseContact UsCopyright/IP PolicyPrivacy PolicyAbout UsFAQAdvertise on SI
© 2025 Knight Sac Media.  Data provided by Twelve Data, Alpha Vantage, and CityFALCON News