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Hey Phil and Happy New Year to ya.
I've never seen a recipe for micro rice before, apart from those instant pre-made packets from supermarkets. It seems to me that one of the disadvantages of this method is time - 5 minutes plus 12 minutes whereas on the stove I give my basmati 10 minutes max. However I know one thing from exchanging banter with you and reading your posts on here - you are an astute chap and I imagine there must be other advantages that I've not thought of?
An interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.
Quote from: RubyDoo on December 13, 2012, 02:38 PMAn interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.Butter ghee, Ruby, but no particular quantities of spices; I simply shake them into the palm of my hand and add them when it looks as if I have the right amount. Probably two star anise, two or three Indian bay leaves, at most two cloves, 8 to 10 little-finger-nail size pieces of faux cinnamon, 8 to 10 green cardamom, 2/3 teaspoon kala jeera, 1/3 teaspoon fennel and maybe 1 1/2 teaspoons freeze-dried garlic flakes. But I really must emphasise that all of these are guesses -- I have never measured how much I use, and just use visual judgement to guide me.** Phil.
Thank you for that, I understand.. I have recently been using the pressure cooker method for 3 mugs of rice quantity. Assuming my pyrex and micro is large enough, IF i doubled or trebled your quantities do you think I would keep the same cooking time or would that need to be increased proportionally?