Interesting, and this explains why I have been using too much water when I double the amount of rice I want to cook. And don't forget to let the rice rest after cooking.
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Okay, I want to know his time for sous viding the rice. ;-)
thanks for sharing.
caveat: not every recipe calls for a result like he’s looking for. Your “ratio” will be different for risotto or porridge. Further, depending on whether you like a Milan style risotto or a Venetian style (soupier). -
Interesting, couldn’t finish video, but all these ratios & stuff bewilders me. Saw some Asian lady many moons ago show that ya have a fingernail of water above the rice line. Been usin it fer years & has never failed me yet, never. But I guess fer the graph, measurement, cup, teaspoon & computer peeps, well, have at it. 🕶Comment
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One of my firefighters who was Filipino showed me that trick. -
CaptainMike He was showing you the fingernail on which finger?
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