|
Cooking Rice
 Since the kitchen is set and all the things kept handy, let’s get into the business of cooking.
First we start with cooking rice.
This method is for those who do not have the convenience of a pressure cooker at home.
All you need are two vessels: a wok (vanali or kadai) and a steel vessel that can hold about 1 ¼ litres of water.
Take one-and-a-half cups (azhakku) - or 300 gm - of rice and rinse it thoroughly.
Now transfer the rice to the cooking vessel and pour a little more water than needed to submerge the rice completely.
Fill half the kadai with water and put it on the stove. Now place the rice filled-vessel inside the kadai and light the stove. Oh, before that make sure that the rice vessel has been sealed tightly with a heavy lid or another vessel so that the steam does not escape from it.
Open the vessel about 40 minutes later and you will be rewarded with fluffy white rice, cooked beautifully. For those who like their rice to be non-sticky, reduce the water level in the rice.
Jayam
|
More...
|
Published on 29th March, 2004
|
|
|
|
