I don't need any other electrical appliances with the Aga. For rice, I
just bring the water to a bowl on the hot hob, pour in the rice, cover and
stick in the simmering oven for 15 minutes for basmati or 30 minutes for
brown rice. The Aga is also great for making yogurt - on the warming
plate. I've gotten rid of any appliances intended to heat since I got the
Aga.
Tina
On Thu, Apr 17, 2014 at 10:08 AM, Andrew Fildes <afildes@xxxxxxxxxxxxx>wrote:
> Absorption method - that's what a 'steamer' does with less trouble - the
> Chinese don't use much else these days. 2.5:1 is a bit high but!
> Along with 'broken rice', another 'poverty' rice dish I rather like is the
> rice crust cut out of the pan and then fried, served with a little meat and
> veg in sauce over it. Really good. Once a servant's 'left over' waste
> nothing routine, it's now something a bit special (like bubble and squeak
> has become). Hard to find tho' so I treasure anywhere that offers it.
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
> www.soultheft.com
>
> Author/Publisher:
> The SLR Compendium:
> revised edition -
> http://blur.by/19Hb8or
> The TLR Compendium
> http://blur.by/1eDpqN7
>
>
>
> On 17/04/2014, at 11:25 PM, Charles Geilfuss wrote:
>
> > If gently boiled in a ratio of 2:1 water to rice (white rice) or 2.5:1
> > water to rice (brown rice) for 20-25 minutes, there is no water to drain
> > and no lost nutrients.
> >
> > Charlie
>
> --
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>
>
--
Tina Manley
http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com
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