Bob Wilsons Boiled Rice Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
First forget all you have been told about how to cook rice, its
wrong. Follow these simple instructions and you will produce perfect
fluffy rice every time.
You need normal long grain rice, I personally use Jasmine rice as I
like the taste. Wash the rice very well in running water, bring a
pan full of water to the boil, add one teaspoon of salt and a couple
of shakes of cooking oil, add the rice, slowly bring back to a boil,
then boil for *exactly* ten minutes, drain and leave to cool, not in
the fridge. This can then be used to make perfect fried rice.
If not making fried rice after the rice has boiled for *exactly* ten
minutes, put rice in a sieve, add a couple of inches of boiling water
in the pan bring back to the boil, place sieve containing the rice
over the pan cover with the lid and steam for *exactly* eight minutes.
For a slightly aldante rice steam for less time.
I hope this is of help and your next batch of rice is to your liking,
let me know what you think when you have tried it.
Submitted By BOB WILSON On 01-11-95
Title: Curry Gravy
Categories: Curries, Salsa/sauce, Herbs/spice, Indian
Yield: 10 servings
INGREDIENTS:
2 tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1
Onion puree 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry
power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped
Chilli powder 1-6 teaspoons, (to taste)
DIRECTIONS:
1. Mix the spices with water to make a paste, the approximate
consistency of catsup.
2. Heat the ghee or oil. Stir-fry the garlic puree for 3 minutes,
then add the ginger puree and cook for 3 minutes more. Add the spice
paste and stir-fry until the water has evaporated and the oil
separates, about 5 minutes.
3. Add the onion puree and stir-fry for 10 minutes more. Then add the
tomato puree and stir-fry for a final 10 minutes. Add the salt.
4. Place into 10 moulds and freeze for use later.
Submitted By BOB WILSON On 01-11-95
Source from luhu.jp
wrong. Follow these simple instructions and you will produce perfect
fluffy rice every time.
You need normal long grain rice, I personally use Jasmine rice as I
like the taste. Wash the rice very well in running water, bring a
pan full of water to the boil, add one teaspoon of salt and a couple
of shakes of cooking oil, add the rice, slowly bring back to a boil,
then boil for *exactly* ten minutes, drain and leave to cool, not in
the fridge. This can then be used to make perfect fried rice.
If not making fried rice after the rice has boiled for *exactly* ten
minutes, put rice in a sieve, add a couple of inches of boiling water
in the pan bring back to the boil, place sieve containing the rice
over the pan cover with the lid and steam for *exactly* eight minutes.
For a slightly aldante rice steam for less time.
I hope this is of help and your next batch of rice is to your liking,
let me know what you think when you have tried it.
Submitted By BOB WILSON On 01-11-95
Title: Curry Gravy
Categories: Curries, Salsa/sauce, Herbs/spice, Indian
Yield: 10 servings
INGREDIENTS:
2 tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1
Onion puree 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry
power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped
Chilli powder 1-6 teaspoons, (to taste)
DIRECTIONS:
1. Mix the spices with water to make a paste, the approximate
consistency of catsup.
2. Heat the ghee or oil. Stir-fry the garlic puree for 3 minutes,
then add the ginger puree and cook for 3 minutes more. Add the spice
paste and stir-fry until the water has evaporated and the oil
separates, about 5 minutes.
3. Add the onion puree and stir-fry for 10 minutes more. Then add the
tomato puree and stir-fry for a final 10 minutes. Add the salt.
4. Place into 10 moulds and freeze for use later.
Submitted By BOB WILSON On 01-11-95
Source from luhu.jp
Tags
Rice