By JimJam

Using what I learnt

So at the cookery evening we were shown how to use a cartouche when cooking rice. Made out of grease-proof paper, it keeps the steam in better than a pan lid and also stops condensation dripping back into the pan which can affect how the rice cooks.

So I though I’d give it a go and the rice was cooked just right :D

Sign in or get an account to comment.