Jo Ann Henderson wrote:Sorry I'm just now seeing this. Hope you didn't toss it. Rice takes well to steaming as well as boiling. It's the way I learned to cook rice as a child. We would boil it for about 10 minutes, then turn it into a colander, rinse, shake off excess moisture and steam for about another 5-10 minutes, add butter add fluff. The result was always fluffy, perfectly cooked rice. You could just as easily turn the rice into a colander fitted over a proper sized pot of boiling water underneath and a lid to cover. Steam for about 10 minutes, then fluff, taste and steam another few minutes (if required) to get the desired doneness. You are not going to totally soften the rice that is crispy from the bottom of the pan, but the rest should become more tender.
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