Quote:
Originally Posted by vash
dude...its CALROSE rice. medium grain.
cantonese restaurants have regular long grain. use the rice cooker. add your rice, one cup, two cup...whatever. then calrose i dont wash. add water till, you are a knuckle deep. i mean, if you stick your index finger in and just touch the surface of the submerged rice, water should go to your first knuckle. hit cook.
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Hey dude, you are letting out too much real info with the knuckle deep way of measuring. My wife used the same method way back when we were still in college. That how she learned it from her mother.