Apparently the other thing to do is to leave the pot tightly shut for 15 or so minutes after all the water is gone with the flame off, that way everything can get softer and more cooked.
How was I supposed to know?!! Haha. Apparently everyone assumed that I would know to do this, which is why this instruction was left out. Ouch. But my grandfather had a great laugh about the whole thing over the phone this morning and he doesn't laugh much. So at least it was good for something . . . :)
Did you cook the rice at a boil for the entire time? The way I've always been taught to cook rice is to bring it to a boil first, then lower the flame to simmering temperature and cover it to cook the rest of the way. If you boil it the whole time the water evaporates faster, so your rice doesn't have as much time to cook. (Covering the pot also keeps the water from evaporating too quickly.)
I'm not sure where the lentils factor into this equation. I make a dish called mujederra that basically consists of rice, lentils, and fried onions, and for that dish I cook the lentils a little bit first (until they're slightly soft but still chewy) and then add the rice plus some more water and just follow the regular cooking method for rice from there. But I'm not sure if that'd work for your dish.
Starting the lentils early is a good idea! And you're right about cooking the rice. That's how I've been taught to cook it too--but apparently the trick with this is to REALLY leave it closed the whole time it's cooking and then for about 15 minutes after the water disappears with no flame. Ah well! Thanks for the help :)
I love kitchri! you should have just asked my dad...lol, it's his leftover dish when he doesn't know what to do with extra rice. I never made it though. Hope it worked out.
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Apparently the other thing to do is to leave the pot tightly shut for 15 or so minutes after all the water is gone with the flame off, that way everything can get softer and more cooked.
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I'm not sure where the lentils factor into this equation. I make a dish called mujederra that basically consists of rice, lentils, and fried onions, and for that dish I cook the lentils a little bit first (until they're slightly soft but still chewy) and then add the rice plus some more water and just follow the regular cooking method for rice from there. But I'm not sure if that'd work for your dish.
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