Theres the perfect thin layer of long grain sweet (glutenous) rice stuck to the bottom of the pot. im hearing the first couple of grains starting to crack as they heat. The trick is getting just the right degree of color without allowing the bitterness of burntness (really spell check??? youre going to allow burntness???) to happen. Once that magic hue is achieved, boiling water needs to be at hand so that grains dont go soft with over boiling. The decoction is good for all that ails you.
Posted on: Tue, 01 Apr 2014 01:52:36 +0000
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