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Breaky posted:Thanks! Added in my typical Jambalaya recipe. I've always struggled a bit with finding the right consistency of rice with water:rice ratio vs cooking time. Anyone got a trick for this? Through years of experience I can get it right more often than not, but I can't say that I get it right every time now. Sorry if I misunderstand how you intend to cook rice, as in, 'in with the food itself' or just on its own, but if on it's own, this method works perfectly for me every time. I omit the salt he mentions. edit: durp, looks like I did misread your intention...ah well, leaving it here because it works real well for anyone interested.
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Oct 5, 2013 03:14
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| # ¿ Apr 27, 2024 06:13 |
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