All posts by thomgill

Rugbrod (Danish rye bread)

Despite lots of heavy food, sugar, alchohol and grey winters the Danes are a surprisingly healthy bunch.  Their legendary rye bread has a lot to do with that. Makes 1 loaf or multiply quantities by 2.2 for two.

Continue reading Rugbrod (Danish rye bread)

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White rice

I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.

Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.

Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.

Remove from heat, stand 5 minutes.

The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.