1 : Recipe pate brisee (recipe
-follows) : -follows)
Raw : Raw rice for weighting the
-shell : -shell
0: Hi Folks- Just chiming in with my training- the Methode du France, is simple and insures great plump firm rice each time- : add 1 Tablespoon Oil per 1/2 cup of rice to stir fry : add 1 cup boiled water plus 1 tablespoon for cooking : add 1 teaspoon of Salt per 1 cup of rice, salt helps firm the rice : *DO-NOT* Wash rice before cooking, as this removes most of the minerals and the wash has been washed several times before being packaged; 1
1: stir fry rice in hot oil on medium high heat in a heavy bottomed sauce pan, which has a tightly fitting lid; constantly moving to prevent burning rice, and to insure it's all fried evenly, until translucent white
2:
3: 2
4: have boiled water ready, equal amount to amount of rice used plus 1tblspoon
5: 3
6: add salt when rice is finished frying, turn down heat 4
7: add hot water to rice to cover until water is just 1" above top of rice, more water is what will make rice sticky
8: cover with tightly fitting lid 5
9: cook rice on low for approximatly 18-20 minutes covered, peeking increases the amount of water in the pot, so leave the lid closed
10: 6
11: test a grain of rice by pressing against the side of the pot for the proper level of doneness for your recipe
12: fluff in a large bowl with a fork lightly, if desired, otherwise serve right from the pot
13: store leftovers in refrigerator this rice microwaves to warm well, when stored in the refrigerator, or frozen in a zipper bag or plastic microwave safe container
14: 1 minute per oz on high, fluff with a fork
15: I cook 5 cups at a time, use what I need from the container and store it in my fridge for use durring the week, or freeze it for use later
16: stores in the freezer for up to 1 month
17: Posted to FOODWINE Digest 26 October 96 Date: Sun, 27 Oct 1996 14:52:15 -0500 From: "~REality REsearch
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