Food Security Carnival Discussion Post.

[commodorified]

Solicit or offer ideas, cheer each other on, ask for or offer data or resources, team up and do a group-authored post or a mini-carnival cluster of posts, find a beta, be a beta ...

I would like to say: I am not at all worried about avoiding duplication, and suggest that nobody else be either.

If eight people do posts on How To Cook Eggs, they will all be different, they will all be right and useful, and each of them will be somebody's absolute most useful and favourite post of the whole carnival.

Carry on!

Comments

[auriaephiala]

My experience (which of course may differ from yours) is that:

1. 2 cups water to 1 cup rice produces rice that sticks together, at least for the basmati or other rice available here.
2. I prefer 2.5 cups water to 1.5 cups rice, or if that's just too much, 1+7/8 cups water to 1 cup rice.
3. I find rice is much less sticky if you bring the water to a rolling boil FIRST, then add the rice, then cover and turn down to low.

[(Anonymous)]

I *like* sticky rice, to go with Asian foods. Ideally use medium grain rice, but "regular" rice will do OK. 1c rice, 1.5 c. water, boil for 2 min, then reduce heat to lowest, cover, simmer 15 min, turn heat off but leave covered for 20 min.

We buy rice in bulk in my household. Up to 100 lbs when we're fully stocked in long grain, medium grain, brown, and the bits and pieces.

- Harimad

[bemused_leftist]

There are also quite different varieties that are labeled 'sticky rice' or 'sushi rice'.