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Phil. Going to have a go at this today pending an answer to this. A mug of rice? Am I splitting hairs to ask what size that is or does it not matter as long as the water is enough to cover it by 1/3" ?
Also note that you use pyrex dish. I have a couple of these with proper lids but would not say they are a tight fit like some pans. Does this matter? Ta.
Thank you. I assume that is just the rice?
2 / 3 servings? This amount?
I see that the initial post in this thread doesn't accurately describe my current methodology, so I will document the differences here :1) Pre-heat the ghee for five minutes2) Add the whole spices, coat in the now-liquid ghee, and cook for five minutes3) Add the drained rice, mix gently with the spices and ghee, then cook for two minutes4) Add the boiling water, salt, freeze-dried garlic flakes, stir gently, then cook for 12 minutes as before.No other changes that I can spot. The spices will tolerate longer than five minutes without burning if you want to experiment. Don't forget to tear the Indian bay leaves into shreds, and you can crack the cardamom pods if you want to. No more than two cloves, and they can safely be omitted if you don't like the flavour they impart.** Phil.
Arghh - just spotted 'preheat ghee' - is that the same as 'cook' or is that just to melt at lower power?
I am glad to added the update albeit my rice is now soaking and I have a bowl or spices AND ghee waiting to go in the Micro. Doh!!! Never mind, easily remedied. Unsure about giving such a small amount 5 mins but will be true to your instructions notwithstanding a slight adjustment I shall make for using a 1000W microwave.
Should I enquire exactly how much 1/3 of an ice cream scoop is? Can't for the life of me work out why an ice cream scoop but, hey ho, in for a penny............. how big is yer scoop Phil? ;D