by By The New York Times

Basmati rice: It’s merit pointing out that most so-called ‘basmati rice’ sold in the U.S. is NOT pucka basmati, which is grown only in India. The American west-sea-coast consequence is just a extended-dab miscellany. Intrinsic basmati, grown around Dehru Dun and grey for three years, has a corresponding exactly scent which is unequivocally out from its American imitator.

Loved the article. I’m a cheerfully-obsessed provisions nut, and my enquiry is: do you have any insights/guidelines/rules of thumb for converting touchstone recipes to the rice cooker? I don’t small things like: “always use 2/3rds as much variable”, because that would of undoubtedly be outlandish.

An model of what I wish would be my one (so far) flourishing have to tailor a technique, for kedgeree. It calls for cooked, smoked haddock, and I discovered that raw smoked haddock (and by reach any raw fish) will steam sublimely if placed on top of the rice for the last 15 minutes of cooking. Adding a eloquent total of hyperboreal, raw fish doesn’t seem to adopt the done-ness of the rice at all (using a Zojirushi feathery-reasonableness prime mover, at least). On the other care nearby, kedgeree also calls for intractable-boiled eggs, but placing absolutely, raw eggs on top of the rice and then crossing my fingers didn’t … noticeably … exertion as intended :-)

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