Oooh, I have troubles with rice, too. At least, I did, until I switched most of our rice cooking to kokuho rose rice. This stuff is the crack of rice, and always comes out perfect for me.
Also a rice cooker helps, but we haven't replaced ours since it broke.
Oh, and about 1/2 tsp salt per cup of dry rice seems like a good amount to me. Maybe 1/4 tsp or none if using salted chicken broth.
---------- Post added at 06:26 PM ---------- Previous post was at 06:20 PM ----------
Quote:
Originally Posted by wooÐs
Eggs - sunnyside up. I just can't do it. They always stick to the pan or I bust the yolk when getting them out. I also suck with omelettes (sp?). They're always runny inside. :/
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Try lowering the heat, using a nonstick pan if you aren't already, and cover the pan while the eggs are cooking. Uncovered, the bottom is pretty much guaranteed to overcook before the top sets.