Stuart Yaniger wrote:When do you add the saffron?
Jenise wrote:You all the black cumin seed shah jeera. I have black cumin seed (from Penzeys) but it's called kala jeera. If you know, are these two names for the same seed, or two variants of the same seed?
Paul Winalski wrote:Regarding the amount of water to rice: I just repeated what was printed in the recipe. I use aged basmati rice and it came out OK, although I'd say the water amount is at the high end of the range. I don't know whether aged vs. ordinary basmati rice makes a difference.
1-1/3 cups of water to 1 cup rice comes out to 2 cups water to the 1-1/2 cups of rice called for in this recipe. So try cutting back 1/2 cup on the water from what's called for. I think that's what Jenise did.
Jenise wrote:You flatter me imagining I would be so precise! I didn't soak the rice, I just rinsed it well in the shallow but wide strainer I always use rinse rice. I then used one 1998 BP Polyprolyene Project Coffee Mug of rice (never measured it's contents, but it's a little tall so I always presume it holds about ten ounces) plus about half more, and then about the same amount of water, imagining that the wet rice was carrying 2-3 tblsp extra water. From experience, I know that this is the proportion that works for my rice and my textural preferences (from what had been a ten pound bag and is over two years old, so effectively aged at this point in time), and that trumps any recipe.
Jenise wrote:Jeff, did you cut back on the water or just use the recipe amount? The discussion indicates most of thought there was too much water.
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