Comments on: Perfect Brown Rice

By: cracked heels remedy

cracked heels remedy — Tue, 31 Aug 2010 07:00:37 +0000

I only know about Mary Kay. The hand cream is designed to keep working even after washing hands often. Feet aren’t exposed to water as often. That leads to another difference.

By: Chelsea Handler

Chelsea Handler — Fri, 20 Aug 2010 16:15:49 +0000

Hello, great blog.

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By: dog food container

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By: Chinese Sticky Rice Recipes

Chinese Sticky Rice Recipes — Tue, 03 Nov 2009 05:43:52 +0000

I have seen this method in some Indian rice cookery website. It’s pretty hard for me

By: Braised Pork Belly « Absolute Gluttony

Braised Pork Belly « Absolute Gluttony — Sat, 01 Aug 2009 02:14:43 +0000

[...] with plain rice or steamed buns. Since the banana leaves don’t count, do yourself a favor and serve the pork [...]

By: mercerd

mercerd — Fri, 17 Jul 2009 18:48:29 +0000

interesting material, where such topics do you find? I will often go

By: Nasi Uduk « Indonesianfoods’s Weblog

Nasi Uduk « Indonesianfoods’s Weblog — Thu, 23 Oct 2008 09:52:16 +0000

[...] using brown rice, parboil for about 10 to 15 minutes in a large pot of boiling water, as if cooking pasta, before continuing with the recipe. The brown rice grains should be slightly softened but still [...]

By: Jude

Jude — Wed, 23 Jul 2008 04:34:06 +0000

maggie – drying summer fruit sounds like a good idea. once it gets cold….

claire – need to try baking rice more. my only problem with it is when I scale up or scale down — the results can be inconsistent

ana – soaking definitely makes it taste better. there’s a subtle difference for sure.

By: Ana

Ana — Mon, 21 Jul 2008 17:13:04 +0000

i too noted this recipe in the last issue of saveur right away, and have just been waiting for the temperature to get below 90 before attempting to boil water. thanks for the reminder! my sister, who lives in the truly steamy depths of louisiana, always soaks her brown rice (basmati fresh from the farmer's market- always makes me jealous!) for at least a day ahead of time. it's so hot there, though, she just leaves it at room temperature. it always turns out so delicious. last blog post: White Hot