Quote:
Originally Posted by j.p.s
I prepare rice in such small quantities that I use weight for both the rice and the water. (Not claiming anyone else should do so.)
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My mother taught me to put however much rice I wanted in a pan and cover it with water so that the water came up to the top of my fingernail above the rice, cover the pan with a cloth, and boil until no water left. One had about 15 mins before the pan needed looking at.
EDIT: I always used Basmati.