My father has developed a very bad habit of ruining cooked rice. I just don't understand how he does it. Well I do understand how he ruins the rice: he puts too much water in it as he cooks it. Then he adds more water as it cooks. It turns into a lumpy form of wallpaper paste, and it tastes just about the same. I guess what I don't understand is WHY he adds too much water to the rice. The result looks a lot like rice congee (porridge).
The qualities of well-prepared rice: individual grains, tender, but firm, with a delicate fragrance and flavor. When cooked with too much water, the grains all turn to mush, and the fragrance and flavor is gone.
I finally put my foot down. If the rice is going to be that disgusting, I am refusing to eat it. Bleah!
No comments:
Post a Comment