depends on how you cook it, if you’re not doing it in humid nd you’re just cooking it in a pan you should put a little oil in the pan and make the sausage roll in it, and at the end you need to smoke it out with some alcohol, usually white wine or beer.
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Literally let the heat do its thing.
It’s a bit hard for me to explain, my cooking vocabulary has always been my achilles heel.
When you cook rice, you put it on a pan, right? After you put the water (The water level should be a bit above the rice) you have to let the stove do its thing and wait for the water to evaporate.
When you start having trouble to see the water, pick up a spoon and stick it in the middle of the pan to lightly dig until you see the bottom of it. When there’s no water but the rice isn’t burnt, you got it.
I think. Like I said, the words fail me a bit on this topic.
Edit: Google is right, you don’t drain the rice.
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Pour the water over the rice and you want a thumbnail length of water above the level of the rice. Wash your rice first.
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Roast your sausages. This was a gamechanger for me.
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Don’t use soap to wash it.
I know it may sound funny, but some people do get this part wrong.
Margarine should be banned. Better to use butter or olive/coconut/peanut/avocado oil.
Seriously margarine is awful.
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Jeah, I’m doing it pan style. I dunno about the alchohol thing though, pretty sure they closed my local wine store up due to Covid. Unless there is another alternitive. Google said I can use water too but I dunno how legit that is
Ahh this makes more sense. I guess I was boiling the rice like kraft dinner macaroni and it consistently looked like goopy white shit. Thanks
Lol. Good one. ‘Washing rice’ ahaha that sounds funny
Just because it’s 80% fat? That’s fat-shaming. 
Seriously though, I know a lot of people that actually put it on bread like it was butter and I can’t help but think: “What the hell is wrong with you?”
What. I put margerine on my sammiches all the time. What else does it exist for???
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Yikes.
Wait, how did you even season it?
If I’m understanding this process right, water should work.
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Cooking. That’s it. Rule of thumb is that if it isn’t melted, you can’t consider it edible.
Buy real butter, cheapskate.
None of you answered my Froot Loops question.
Y’all aint real Gs in the kitchen after all.
Nigga why the fuck are you putting pepper in Froot Loops to begin with?
Gordon Ramsey should slap the shit outta you.
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These guys are telling me not to put margerine on sandwiches and to wash my rice so honestly between that and your dumb question I don’t know who is joking and who is not.
Look guys I mained Rashid for 4 years I forgot how to use my brain, ok? Take it easy for fucks sake I’m getting overwhelmed
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Sig worthy. Dammit Discourse.
Worst part is that I seriously can’t tell if Pertho is serious either.
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Margerine is trans fat. Its a legit health risk.
That shits grey until they put colourings into it to make it look less poisonous.
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That is kinda gross I suppose. I eat it on brown bread tho, and that’s the healthy one so I’m sure it’ll balance out.
Dude, get decent butter and dont eat it in fat cunt quantities. You’ll be right and and it tastes waaaay better.
Fresh bread and butter is legit top tier shit.
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You rinse your rice to remove starch on it. The longer you rinse, the less likely it is to get clumpy.
You rinse it for some recipes but not for all.
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Goopy rice sounds like you’re putting too much water or not cooking it enough. Just follow these ez steps for most rice
- 2 cups water per 1 cup rice
- get the water to a boil then put the rice in
- lower heat to simmer and leave it in there for ten minutes with a lid on
- come back and stir it and leave it there for another 2 or 3 minutes
When you stir after that there shouldn’t be any more water visible in the rice. If there is, just turn off the heat put the lid on and let it steam dry. If you get goopy rice following these directions idk what to tell you except that you have a gift
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