2
answers1201
views
A question about a recipe: Mujaddara with Spiced Yogurt
I have a question about step 3 on the recipe "Mujaddara with Spiced Yogurt" from Rivka. It says:
"Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside."
hi kitchen gods-
if i'm doubling the recipe do i still bake for 17 minutes or should time be adjusted?
thx
Recipe
This time last year
Ham Cured Goose Legs with Butter Poached Peas and carrots
submitted by thirschfeld
Most Popular
Hotline Tags:
Hotline
Popular Questions
-
Another mystery utensil
- 42 Answers
- 710 Views
-
Ideas for leftover pancakes?
- 12 Answers
- 430 Views
-
I need a suggestion about vegetable and dairy free Lasagna.
- 15 Answers
- 335 Views
-
Is it REALLY true that no one cooks?
- 14 Answers
- 310 Views
-
Lemon Vinegar - I recently bought a bottle of Vinagire de Citron...
- 6 Answers
- 429 Views
17 minutes should still do the trick. It's about ratios. You're still using the same ratio of rice and water, so it should still absorb at the same rate. Take it out and check it at 17 minutes. If it needs another minute or two - fine, but I bet it won't.
A friend actually did this last week, and it took longer than 17 minutes for the rice to fully absorb. Might leave it in an extra minute or two.