OT - Cooking rice

Since the topic occured in the tea thread, I thought I might show folks
another way of cooking rice to perfection, and took the liberty of taking a
couple of photos:

http://www.flickr.com/photos/dylwhs/243080144/

By steaming, you don't have the problem of burning or crusting so long as
your pot has water in to provide the steam. Although I only used a cup of
rice today, you can in theory steam as much as you want, by varying the
cooking time. This is what was done in my grandma's day for each main meal.
3 bowls per person, and a house full of workers means a lot of rice being
cooked. I don't think we got electricity until the early mid 1960's in the
village in HK.

Dyl.

.

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