|A group effort was needed to chop all the ingredients for Thai Curry Paste|
|I had been intrigued by the Knife Skills course, but we|
managed to get a bit of knife skills during this class!
With all 10 people scurrying around chopping, stirring and basically just thinking about all the things going on in our own stations, it was up the chef to make the rice! So this is what he told us:
Put the rice in a pan, he did no more than 10 servings at a time. 10 Servings seems way more than I would have been comfortable with anyway. Last night, I only made 2 servings.
Use your pinky to gauge the depth of the water over the rice. As in, lay your finger down and the depth of water should just be the depth of your finger. Of course, almost your whole hand gets wet but who cares!
Put a lid on, bring to boil and then turn off the heat and time for 7 minutes. And it worked. This was just rice, not Uncle Ben's or anything. I never expected rice to cook that quickly but it did!
The only complaint my husband had was he prefers rice that is not sticky. This method is stickier than the way I usually make it, but so much easier......I wonder how long it will take him to get used to it!! ;-)