Monique — Mexican Rice

[wmonique2]

KD,

thanks for that. I am aware of all the dangers but I still use them-----occasionally. Especially on foods that I know will stick. Like you I use stainless steel as well.


Regards,

Monique

[Leah]

I use ceramic non-stick :)

[wmonique2]

Leah,

not sure I know what it is. You can tell I haven't shopped for pots or stoves in a VERY long time :)

Monique

[Leah]

Ha ha. If you are ever is a dept. store, go to the kitchen section. It's a smooth ceramic surface that works great with no chemical release.

Leah

[Lesley]

Tip for cooking rice I got from a Persian woman in Israel many years ago. When the rice is a minute from done wrap the pot cover in a dish towel and put it back on the pot upside down. The rice comes out lovely and fluffy and moist.

I gave up teflon a long time ago because of the chemicals released. Lately ceramic lined no stick cookware has come out (recommended to me by my brother), and it's extraordinary! I have been buying cookware, one piece at a time, to replace my other cookware. Nothing sticks, no chemicals.

[JeanIrene]

Lesley, yes, Persians make the best. My stepdaughter's husband is from Iran, and they serve the most wonderful rice. They brown it on the bottom, and that is everyone's favorite part. It's kind of an involved process, but it's worth it once in awhile (if you can now eat rice, unlike me ). If anyone's interested, this seems to be very close to their recipe (but they use olive oil instead of butter). http://www.food.com/recipe/persian-rice ... ut=desktop[/url]

Jean

[Lesley]

I also wish I could eat rice. White rice. I doubt if I could manage brown.