tag:blogger.com,1999:blog-7153377408239043533.post3174471722468939602..comments2022-11-08T04:13:23.075-06:00Comments on The No Meat Mama: Indian-Style Vegetable Curry 5/5 SpoonsJackiehttp://www.blogger.com/profile/05598573275135470800noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7153377408239043533.post-84495954385206187132011-05-31T20:31:37.067-05:002011-05-31T20:31:37.067-05:00Do you have a copy of Mark Bittman's How to Co...Do you have a copy of Mark Bittman's How to Cook Everything? (There's a veg version too.) Virtually anything you need to know about anything is in there. An ex-roommate had a copy and I miss it so much, haha.<br /><br />Whenever I cook rice, I use 2:1 water:rice ratio, put salt or bouillon (THIS is a godsend: http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html) and a tablespoon or so of oil or butter in the water, cover the pot, bring the water to a boil, then turn it down to a simmer. Cooking time depends on the type of rice; brown rice takes almost twice as long as white or jasmine. You'd probably need 8-11 minutes for white rice. I'm paranoid and probably check on my rice too much, but it usually turns out fine.<br /><br />This looks delicious, by the way!Deannahttps://www.blogger.com/profile/17176662719178156843noreply@blogger.com