Comments on: How to MaQe Rice https://www.saltshaker.net/20200505/how-to-maqe-rice Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 17 Dec 2021 12:26:03 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20200505/how-to-maqe-rice#comment-269196 Fri, 17 Dec 2021 12:26:03 +0000 https://www.saltshaker.net/?p=30550#comment-269196 In reply to Susana Kraglievich.

Anything that creates a more or less impenetrable barrier is fine. Traditionally it was probably large, wet leaves, or something like wet corn husks. I’ve seen people use parchment paper or just a pot lid that’s smaller than the pot and fits in snugly directly atop the rice. I understand your objection on the plastic, but it likely doesn’t get hot enough to melt or vaporize anything. I think most people these days use it because they have so many “leftover” plastic bags around the house.

]]>
By: Susana Kraglievich https://www.saltshaker.net/20200505/how-to-maqe-rice#comment-269191 Thu, 16 Dec 2021 19:14:44 +0000 https://www.saltshaker.net/?p=30550#comment-269191 Thanks for the tutorial. I’m Ecuadorian and grew up eating this kind of rice but didn’t know how to make it. Thank you! Only question I have is about the plastic bag. I don’t want to steam plastic, which is a poisonous endocrine disruptor, into my food and am wondering if anyone knows what would have been used traditionally, in the eras before plastics, for this step?

]]>
By: Seco de… Meat – SaltShaker https://www.saltshaker.net/20200505/how-to-maqe-rice#comment-266364 Tue, 05 May 2020 14:15:06 +0000 https://www.saltshaker.net/?p=30550#comment-266364 […] always still learning, and over time I’ve had corrections put in, and refined this process. Go here for the right way to do this, posted three years on.] I don’t think I’ve ever done a step-by-step of Peruvian rice. […]

]]>