Sam the Octopus @troubleMoney@computerfairi.es

@InspectorCaracal @GwenfarsGarden@sunbeam.city my method is "get the water to boiling, sling the rice in, bring it back up to the boil, cover it, stop the heat, and leave it alone for 10 minutes" as opposed to "keep it simmering on a low temperature and keep an eye on it so it doesn't boil over"

I may have not explained that well earlier

@GwenfarsGarden@sunbeam.city @InspectorCaracal 2 cups of water to 1 rice, like two large pinches of salt usually does the job

@bgcarlisle@scholar.social little known fact, this is why the name Aaron began to be spelled with two a's

(this is probably not true)

hug yr computer frens

@InspectorCaracal heh, yeah

I do the experimenting on good spoons days so on the bad days I can just go from the notebook

@InspectorCaracal what I've found helps is I always rearrange the instructions so that anything that can be done ahead of time like cutting things up or measuring things out I do at the start then I can think "right, this takes 10 minutes to cook, this takes 20, then combine, so at t-20 put in the thing, then t-10 put in the thing, then at t combine"

@InspectorCaracal ah, personally I need to get everything ready at the start then have to put down times for everything and follow that exactly to minimise spoons usage, not at all good at parallel processing when I'm tired

or at all for that matter, but especially when I'm tired I need to serialise everything

@InspectorCaracal I personally veer towards "just put it on for x minutes and have an alarm or something" rather than "keep an eye on it until it's cooked" but I guess it depends on which particular variety of spoons you have

@InspectorCaracal oh actually, apparently the easy cook stuff takes slightly longer than the non-easy cook stuff, so adjust the time down a bit and that tip'll still work

@InspectorCaracal I think the easy cook just has stuff done to it to reduce stickyness

@InspectorCaracal I'm pretty sure it works with the non-easy cook stuff, but I'm not entirely sure as easy cook is the variety that's cheapest and most common over here

@InspectorCaracal if you forget about it it'll go really mushy and not particularly nice but still edible

@InspectorCaracal we use the easy cook stuff, you can probably find it in your supermarket somewhere

@InspectorCaracal small possible improvement to the rice cooking method on your blog:

for long grain rice, get a pot of boiling salted water, throw in the rice, bring it back up to boiling, then turn off the heat, put a lid on it, and just wait for 10 minutes

check it's the right texture at the end, if it's not ready just leave it in there for a bit longer, drain, serve

don't even have to keep an eye on it