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Old 11-01-2008, 01:31 AM   #1
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TNT Basmati rice in the microwave!

Tonight, my good friend Laury shared some wonderful chicken curry with us. I needed to make some rice to go with it, and I am often disappointed in the rice I make on my gas range - can't seem to get the flame low enough to cook it without a brown crust on the bottom. Laury told me she had made some in the microwave, and even gave me instructions (which I forgot, so I googled it.) Here's how I did it: use twice as much water as rice. Rinse the rice as you normally would and put it in a glass (microwave safe) bowl in the microwave. Be sure to use a big enough bowl to allow for the rice to expand. Add salt and water. Let it cook -uncovered - for 15 minutes. Then add a knob of butter (your call) and cover it with a plate and cook for 5 more minutes. Let it sit for 5 minutes, and it's done. I know it doesn't take less time, but it turns out wonderful rice. Try it! You'll like it!

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Old 11-01-2008, 05:26 AM   #2
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I would never have thought of the microwave and rice MexicoKaren. Thanks. I'm having a terrible time adjusting from my electric stove to my daughter's gas stove. I always thought I would like gas much more but..... I just can't get heat low enough for a "mild simmer" and things like that. Any ideas without constantly moving the pot off the flame?
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Old 11-01-2008, 10:47 AM   #3
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I do love the gas range for ordinary cooking, especially sauteeing, but I have a ceiling fan going constantly in my kitchen area, so getting the flame low enough without it going out is a challenge. I find that if I use one of the back burners and shield it with another pan on the front, I can get it low enough for a mild simmer. It does take some getting used to...another method I've adopted for "simmering" is to finish a dish in the oven, especially a stew. I think I get better results, probably because the heat surrounds the whole pot, instead of just coming from the bottom. Good luck with your stove!
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Old 11-01-2008, 12:44 PM   #4
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Thank you Mexico Karen! D
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