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tptacek
on April 23, 2014
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Mellow, the robotic sous-chef
No, you cook the rice at ~150f or so, then cool it, then cook it a second time in boiling stock on a stovetop.
eric_the_read
on April 23, 2014
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So that first time, the rice is dry? I would not have thought to try that at all.
tptacek
on April 25, 2014
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Actually, in the IiF technique, no: you bundle the rice in cheesecloth and cook it in direct contact with the water (this is one of the rare cases (other than eggs) where you deliberately expose the heating medium to the food).
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