Not enough liquid?

corblimey

I think I asked something similar to this previously, but here goes. I made this over the weekend

http://www.rte.ie/ot/recipes/day-15-easy-indian-chicken-pilaf/

And it was easy and very tasty with a nice kick, but the 20min cooking time after adding the stock was way too long. I kept an eye on it, and after about 12mins, the rice had absorbed all the liquid, so I just served up. Nothing else was being cooked really at that point, so I figured it was ready when all the liquid was gone. The pan was covered for the duration except during stirring.

My only change was I added a bit more rice than stated, but only like 250gm instead of 200. So too much rice, not enough liquid, too high a heat (although it was at the lowest my gas hob will allow, I could have moved it to a back ring), uncovered/covered? A few place I could have potentially gone wrong.

Having said that, the result was as I say was tasty and hot and fully cooked, so maybe I'm just better at cooking than those OT guys

Dizzyblonde

As a rule I use a ratio of 2 parts water/stock to one part rice, so if you'd put the extra 50g of rice into a cup or ramekin first you'd have known how much extra stock to add.
Still, if your rice was fully cooked after 12 mins it made no difference.