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To: Ilaine who wrote (23678)4/28/1999 10:51:00 PM
From: melinda abplanalp  Respond to of 71178
 
I think it's gotta be plain old white rice. You don't need anything fancy because the gumbo is the star.



To: Ilaine who wrote (23678)4/28/1999 10:58:00 PM
From: JF Quinnelly  Read Replies (2) | Respond to of 71178
 
I can never get my rice to come out right.

C'mon. Two cups of water, a pinch of salt. One cup of rice. Cover the pot. Bring it to a boil, lower the heat to simmer. After twenty minutes turn off the flame. DON'T remove the lid at any point before you turn off the flame, or you will spoil the rice and you will get beaten with a wooden spoon.



To: Ilaine who wrote (23678)4/29/1999 9:22:00 AM
From: Rick Julian  Read Replies (1) | Respond to of 71178
 
I picked up some tips on preparing rice when I was cooking Indian recipes.

First, wash the rice well to remove some of the powdery starch that can accumulate. Next, instead of bringing your water to a boil and then adding the rice, quickly saute your rice in a some butter (just enough to coat lightly) then add your water, bring to a boil, then put on a tightly fitting lid.

Most importantly, don't peek at or stir the rice while you're cooking it.


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