food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Not yet, no. I've stuck with the same ratio that I've been using, which is also what the bag says. It doesn't seem to just still be wet when it should have already absorbed all the water though, but that it doesn't seem completely cooked at that point, but then cooking it a little longer seems to overcook it. Or maybe that's just from all the excess starch, because it reminds me of the awful rice I grew up eating that would always be horribly starchy and bland and overcooked.