So sorry to hear of your injury and fainting. Heal and feel better. ❤️🩹 long before rice cookers were so readily available I always cooked rice on the stove. I agree it’s an important skill to have. Your ratios match mine perfectly! I find that while white Thai Jasmine rice will never rinse crystal clear, short or medium grain Japanese and Korean rice does. I really love these deep dives and lessons! Thank you 🙏
I wonder that too! I have been thinking it is something in the way the rice is processed. Do you know anyone in the rice business? I bet you do! Maybe they know (not necessary to ask lol)
Regarding rice, I use a rice cooker for plain rice and a pan for flavored (coconut, turmeric, Spanish). I’ve never used the”knuckle” method though. Looks like it just works with white rice?
I definitely do not live the “rush” lifestyle. I very rarely ever use an alarm. I usually pack my work lunch the night before. I’m of the philosophy “if you’re not early you’re late.” Sure, my house could be a little bit cleaner, but it’s still extremely tidy.
I hope your toe feels better! Ouch! I will have to really read through the rice instructions - for now I've been using your open pot method with a 1:1 ratio rice and water and and added tablespoon and its been working great!
My toe is so much better now than last week. Thank you! It was a major ouch. That boil and cover method is failsafe. So thrilled it works for you, Tina!
Oops. Never mind. Just download the PDF recipe!
Please explain the 10-10-10 rice cooking method, Andrea. Thanks.
So sorry to hear of your injury and fainting. Heal and feel better. ❤️🩹 long before rice cookers were so readily available I always cooked rice on the stove. I agree it’s an important skill to have. Your ratios match mine perfectly! I find that while white Thai Jasmine rice will never rinse crystal clear, short or medium grain Japanese and Korean rice does. I really love these deep dives and lessons! Thank you 🙏
I wonder if the difference in clarity of the water is about how much polishing is done or is it the starch composition of the grains themselves.
I wonder that too! I have been thinking it is something in the way the rice is processed. Do you know anyone in the rice business? I bet you do! Maybe they know (not necessary to ask lol)
Geez! Hope you’re on the mend, Andrea!
Me and my toe are much better, thankfully! Our feet hold us up.
Good to hear that your toe is doing much better!
Regarding rice, I use a rice cooker for plain rice and a pan for flavored (coconut, turmeric, Spanish). I’ve never used the”knuckle” method though. Looks like it just works with white rice?
I definitely do not live the “rush” lifestyle. I very rarely ever use an alarm. I usually pack my work lunch the night before. I’m of the philosophy “if you’re not early you’re late.” Sure, my house could be a little bit cleaner, but it’s still extremely tidy.
I hope your toe feels better! Ouch! I will have to really read through the rice instructions - for now I've been using your open pot method with a 1:1 ratio rice and water and and added tablespoon and its been working great!
My toe is so much better now than last week. Thank you! It was a major ouch. That boil and cover method is failsafe. So thrilled it works for you, Tina!