My mom made rice "the Italian way" as she called it, which is similar to the method used for pasta. She'd stir rinsed white rice into a large volume of boiling, salted water, maintaining a boil and giving the rice a stir occasionally until done, then drain it through a mesh strainer.
I find Dan Souza's method produces rice with a better texture. He also goes into using the "knuckle method" to determine the amount of water to use, which I've heard of before, but I prefer the simplicity of the "add 1/2 cup water to account for evaporation" technique.
post was last edited: 8/23/2020-07:53]
I find Dan Souza's method produces rice with a better texture. He also goes into using the "knuckle method" to determine the amount of water to use, which I've heard of before, but I prefer the simplicity of the "add 1/2 cup water to account for evaporation" technique.
post was last edited: 8/23/2020-07:53]