09 Feb 09
1 edit
Just figured it out ; you can save quite a bit of your milk if you first boil rice in regular water, and when rice softeness and stops acting like a sponge (and that happens when it sucks up all the water) you add milk and boil it a bit more.
That way your rice won't suck all of your milk instead of yer. 😵
09 Feb 09
Originally posted by ivan2908better still, keep the rice in the plastic bag?
Just figured it out ; you can save quite a bit of your milk if you first boil rice in regular water, and when rice softeness and stops acting like a sponge (and that happens when it sucks up all the water) you add milk and boil it a bit more.
That way your rice won't suck all of your milk instead of yer. 😵
09 Feb 09
Originally posted by ivan2908Wow, boiling rice in milk, what a novel idea! Someone cooked me mushrooms in milk yesterday and they were the BEST mushies i've ever tasted!! Will definitely try the rice in milk, sounds interesting. 🙂
Just figured it out ; you can save quite a bit of your milk if you first boil rice in regular water, and when rice softeness and stops acting like a sponge (and that happens when it sucks up all the water) you add milk and boil it a bit more.
That way your rice won't suck all of your milk instead of yer. 😵
10 Feb 09
Originally posted by ivan2908I thought that was kind of the point, allow the rice to suck up the milk so it tastes nicer. 😕
Just figured it out ; you can save quite a bit of your milk if you first boil rice in regular water, and when rice softeness and stops acting like a sponge (and that happens when it sucks up all the water) you add milk and boil it a bit more.
That way your rice won't suck all of your milk instead of yer. 😵
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10 Feb 09
Originally posted by PBE6some rice takes longer to cook than others, but and any white, short fine gained rice is perfect for a rice pudding. it doesn't have to be totally cooked in milk, some people put the tiniest amount of water in with it first and bring it to the boil. take it off the heat and let the water soak into the rice cooking it a bit and opening it up to allow the full flavor of the milk to take affect.
You mean some rice tastes worse if you boil it in milk? Which type of rice works best/worst for what you're making? What ARE you making, btw? Rice pudding? Rice pilaf? Rice-a-roni?
but the smaller the rice the less of a need to bring it to the boil it in water first.
long grained white rice is always used for a rice pilaf but i actually prefer brown rice to white rice, although white rice does sock up favor really well.
if i've good a really short gained rice i wouldn't bother with the water at the start, it'll taste awful.
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10 Feb 09
Originally posted by trev33Not to switch topics here but what the heck......any thoughts about where you're emigrating to yet?
some rice takes longer to cook than others, but and any white, short fine gained rice is perfect for a rice pudding. it doesn't have to be totally cooked in milk, some people put the tiniest amount of water in with it first and bring it to the boil. take it off the heat and let the water soak into the rice cooking it a bit and opening it up to allow the full ...[text shortened]... a really short gained rice i wouldn't bother with the water at the start, it'll taste awful.
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10 Feb 09
Originally posted by darvlayi wasn't annoyed by anything there, it just wasn't the forum for me. you know yourself in the past i would've been up for that kind of banter but i just can't be bothered with it anymore.
I wouldn't bother. You'll probably get slightly annoyed by something then leave in a whiny huff.