scrambledeggs
Assistant Cook
- Joined
- Jan 13, 2007
- Messages
- 18
I am making "Texmati" texas grown longgrain basmati rice. I follow the instructions but whatever I do, the rice is edible but sort of "mushy" with the grains somewhat oily and clumped together.
Am I doing something wrong? Is the mushiness because I peeked under the lid during the cooking process? Or I didn't keep the water at a high enough temperature? Or I used too much water?
Am I doing something wrong? Is the mushiness because I peeked under the lid during the cooking process? Or I didn't keep the water at a high enough temperature? Or I used too much water?