I cook brown rice on the hob. Simples.
25 minutes is as much preparation as I am interested in for something I'm simply boiling (as opposed to "proper" cooking).
Can't say about white rice - really not a fan.
Quote:
Originally Posted by Undertoad
There is no such thing as too much garlic, so that's not a problem.
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I once thought that.
But then a friend and her bf collaborated to make garlic bread and some sort of dip.
Booze was involved in the making of.
Both added their usual level of garlic (and both were garlic fans) without realising the other had already done so.
Even
my eyes watered, and I'm an avowed fan.