We are huge rice fans around here. It turns beans into a complete protein, and right now it is one of a few types of grains that I can safely have.
My rice cooker died quite awhile ago, so I just cook them in a pot on the stove. Most of the time, this works out just fine. The rest of the time, I get a nice layer of rice crust on the bottom of the pan. I don’t care how “non stick” your pan is, that is a pain in the butt.
It only takes about 30 minutes to cook it on the stove, so looking at 50 minutes to bake it was a little disappointing. If I am 50 minutes ahead on dinner, I am in great shape.
The problem with starting something an hour before dinner is that it usually winds up being only half an hour before dinner, which means we are all starving and dying for it to come out of the oven, which means we pull it out of the oven too early at least once, which means we are pretty annoyed with it by the time it is actually done.
In other words- it’s gotta be ready at least a day in advance or should take less than 30 minutes to cook from start to finish.
I’m not sure if it was the above scenario or me not following directions properly, but this came out pretty crunchy. It clearly needed more water. This leads me to my question- when a recipe says “X cups of boiling water” do you measure the X before you boil or after?
I hope we can figure this one out. Even if I don’t want to pop it in the oven for dinner, it could be pretty handy to have non-burning rice in the oven in the morning to be munched on all day. I just don’t want to have it to crunch on.
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