tag:blogger.com,1999:blog-5498332469430544166.post1670993488580949904..comments2024-03-19T11:11:44.633-04:00Comments on Lisa's Vegetarian Kitchen: Basmati Rice with Ginger-Seasoned YogurtLisa Turnerhttp://www.blogger.com/profile/17596930753946940084noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5498332469430544166.post-60661124932969704732014-07-15T20:14:03.272-04:002014-07-15T20:14:03.272-04:00Thanks for the explanation. I made this today and ...Thanks for the explanation. I made this today and I loved it. Very unique and delicious. Thanks for another wonderful recipe, I really appreciate your blog! :) Peace, StephanieStephaniehttps://www.blogger.com/profile/18352007580567375505noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-28351844334278867272014-07-13T12:24:51.751-04:002014-07-13T12:24:51.751-04:00Hi Stephanie; Soaking the rice helps the tender gr...Hi Stephanie; Soaking the rice helps the tender grains absorb some water before cooking. The reason you want to keep the soaking liquid for cooking the rice is to preserve valuable nutrients and flavors that are present in the soaking water.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-71604325791517068942014-07-13T09:05:18.086-04:002014-07-13T09:05:18.086-04:00Hi Lisa, Can you explain the reason for soaking th...Hi Lisa, Can you explain the reason for soaking the rice and then using the soaking water? I have looked it up and couldn't really find a good answer. Thanks! Peace, StephanieStephaniehttps://www.blogger.com/profile/18352007580567375505noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-83793458329980296042009-01-26T06:05:00.000-05:002009-01-26T06:05:00.000-05:00wow. I can imagine all the flavors. they sound fan...wow. I can imagine all the flavors. they sound fantastic:)mădălinahttps://www.blogger.com/profile/12628180935128267216noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-84536817207325414702008-04-13T20:26:00.000-04:002008-04-13T20:26:00.000-04:00It's so easy to look at the rice section my the In...It's so easy to look at the rice section my the Indian cookbooks and think, "rice, bah. I know how to make rice. Who needs this fancy shmancy stuff when we're going to have all the elaborately spiced main courses?" Well, as you note, it makes a hellova difference to have a delicately flavored rice side instead of something that could have come out of a riceroni package. Okay, okay, maybe that rice chapter shouldn't be so neglected after all.Neenhttps://www.blogger.com/profile/10669218258335429493noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-87327444290933578362008-04-13T15:54:00.000-04:002008-04-13T15:54:00.000-04:00The idea of serving the rice at room temperature o...The idea of serving the rice at room temperature of cold intrigues me.Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-46839053877391769622008-04-13T08:30:00.000-04:002008-04-13T08:30:00.000-04:00I think this rice would pair well with a fish.I think this rice would pair well with a fish.Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.com