I'm not sure if I've cooked spring greens, but I've cooked pak choi and chard and various similar things. Out of curiosity, why did you do them that way instead of bunging them straight into the oil? And what heat did you use for frying the garlic in the oil? I sometimes find it tricky with stir-fries not to burn the garlic when the heat is high enough for stir-frying.
You sound like you boil your rice for longer than I do. The method I use is to put the rice in a sieve and run it under the tap for a bit, then put it in the pan with boiling water and bring to the boil. Once it's been bubbling for a minute or two, I give it a stir and put it on a low heat covered, until it's cooked. I don't bother to pre-soak the rice unless it's brown rice, where that does make a good difference, although you need to soak it for quite a while. The proportions I generally use are just over 1 1/2 the volume of rice, say 300ml rice to 500 ml water. I used to use 1 1/2 exactly, but I now have pans with steam vents in the lids, so they need a little more water to compensate. The two rices I always keep in are basmati and Thai. Thai rice, as well as being a nice rice that's useful for all far Eastern cooking, has the virtue of reheating really well. Do you cook a lot of risotti?
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timeasmymeasure
no subject
Date: 2009-05-12 12:58 pm (UTC)You sound like you boil your rice for longer than I do. The method I use is to put the rice in a sieve and run it under the tap for a bit, then put it in the pan with boiling water and bring to the boil. Once it's been bubbling for a minute or two, I give it a stir and put it on a low heat covered, until it's cooked. I don't bother to pre-soak the rice unless it's brown rice, where that does make a good difference, although you need to soak it for quite a while. The proportions I generally use are just over 1 1/2 the volume of rice, say 300ml rice to 500 ml water. I used to use 1 1/2 exactly, but I now have pans with steam vents in the lids, so they need a little more water to compensate. The two rices I always keep in are basmati and Thai. Thai rice, as well as being a nice rice that's useful for all far Eastern cooking, has the virtue of reheating really well. Do you cook a lot of risotti?