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Old 07-09-2012, 12:57 PM   #21
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You shouldn't remove the lid when cooking rice, just leave it on. Once it boils, just lid and turn down to low. It will steam on it's own.

1. rinse rice
2. add rice to pan
3. add cool water
4. bring to rapid boil
5. reduce to simmer, cover and let stem for the allotted time
6. there should be no water left when done
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Old 07-09-2012, 04:12 PM   #22
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I also buy a bag of converted (NOT minute) rice for the summer. It actually takes longer to cook that others, but I use it for cold rice salads. The grains stay separate so it makes for a really lovely salad.
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Old 07-10-2012, 01:21 PM   #23
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Peruvian Quinoa & Italian Farro Grains

Chubbs,

These two titled grains can be a healthy alternative to rice, and are easily adaptable to Middle Eastern dishes and Asian Fusion.

I make a Tabouli Salad with quinoa, fresh herbs, and Red Legumes which is a bit different and very summery.

Kind regards.
Have nice Tuesday.
Margi.
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