for those having trouble cooking rice;
1. wash the rice 3-4 times until the water runs somewhat clear.
2. drain the final wash off the rice and let it stand for about 15 min.
3. use 1 cup of rice to 1.5 cups water.
4. place rice, water, and about 1 T of butter and a pinch of salt to a good "dutch oven" type pot (i use a 3.5 qt tramontina).
5. bring to a light simmer, stir once, cover and turn the fire way down to low.
6. let the rice simmer for exactly 20 min. and do NOT uncover the pot.
7. after 20 min., uncover the pot to release the trapped steam, turn the fire off, and let the rice "rest" for about 5 min.
now, to get back to my original problem, i need advice on TOASTING garlic NOT roasting garlic; the tastes are completely different (to me).
someone, please help me out here...
i know a LOT of vietnamese cooking involves toasting garlic so maybe i need to visit an asian board. ????
BTW, to learn how to cook the rice, i bought a big bag, and on a rainy day in louisiana (just about every day, it rains), i tried different methods until i got it just right. i went thru about 75% of the bag using techniques from the web (primarily youtube, google, etc.)