Quote:
Originally Posted by Buzz
I did that, still turned out mushy, I think I may be trying to cook too much at one time. or it's the rice, just used long grain white, maybe need jasmine?
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I think it's the pan. And you know I love my cast iron.
Try it with a 10-inch nonstick.
Get the oil barely smoking, then cook in batches. Cook your aromatics, put on a plate. Cook your protein, put on a plate. Etc. do the rice last and add everything to heat through.