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Any help as to how I may overcome this issue.
Hi,I have tried this recipe for three times now in a gas oven and positioned in the middle.The aroma of the rice is great and the taste resembles very well to my local TA.The only thing, and a major one dreadfully, is that I cannot get the timing and water amount right in all three trials. First of all it is taking me way more than 12-15 min as advised in the recipe - at 15min, when i taste some rice, it is still too hard. I add some water to ensure it does not burn and stick to the pan and try it out every 3-5 min and maybe top it up with a tiny amount of water....unfortunatley, by the time i take it out, mix the food colour and leave for the last few minutes....voila...the rice seems to come out over cooked and instead of having separate grains and being fluffy, i sort of finish with rice in lumps. Mind you, the taste and the hardness are just great but when i cook rice by boiling, the texture comes out much different.Any help as to how I may overcome this issue.Regards,emann