Why is ‘easy cook’ long grain rice the hardest to cook?
And takes the longest?
Now, is that Murphy’s Law or irony?
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Why is ‘easy cook’ long grain rice the hardest to cook?
And takes the longest?
Now, is that Murphy’s Law or irony?
We like basmati and long grain, ourselves. But then, we’re not very picky and tend to dump it all full of extra stuff to give it flavor of any kind at all.
I don’t reckon that they taste much different but I wish I didn’t have to allow an extra inch of rice for burning with this ‘easy cook’ stuff. It doesn’t make me or the rice popular with the ‘dishwasher’ either. ;)
Me, I’m a basmati girl.
I seem to have magically acquired several bags of this stuff so I’ve got to persevere. Hm, maybe this is why I got given the stuff! ;)