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Cooking something as simple as rice can be very difficult.
Follow these steps to make the easiest, fluffiest white rice:
1. Place one cup of white rice in a sieve and run luke-warm to cold water over it for a few minutes until the water runs clear, not chalky.
2. Shake out extra water
3. Put one tablespoon of vegetable oil in a pot over a medium heat and fry the rice for two minutes, constantly stirring.
4. Add one and half cups of water (can be room temperature) to the rice and stir once.
5. Turn the heat to low and cover for ten minutes.
6. Stir the rice and test softness. If it is still very firm in the middle, stir it and leave over flame for another 2 minutes. If it feels soft with slight firmness in the center, stir it and remove from the heat and leave covered for five minutes.
It is important to note that rice will continue to cook, even once it is off the flame. So you always want to remove it from the flame at least five minutes before you would consider it ready.
hi Megan.
not sure if this is off any help to you.
Add the baking soda: Add the baking soda to the glue mixture and stir until smooth. Add the contact lens solution: Pour in 2 tablespoons of the contact lens solution and stir slowly. The mixture should begin to harden, becoming stringy. Mix until a ball forms: Continue mixing slowly until a ball of slime forms.
or try this link. https://www.thekitchn.com/how-to-make-3-ingredient-slime-without-borax-245904
How do you make slime with flour and water?
Step 1: Getting Things Together. You will need: A cup of cold water A big spoon Lots of flour Food colouring of any color.
Step 2: Putting Things In. Once you've put the flour in pour about 1/4 of the water in then stir. ...
A1C: 7% A1CA1C is a test that measures a person's average blood glucose level over the past 2 to 3 months. Hemoglobin (HEE-mo-glo-bin) is the part of a red blood cell that carries oxygen to the cells and sometimes joins with the glucose in the bloodstream. Also called hemoglobin A1C or glycosylated (gly-KOH-sih-lay-ted) hemoglobin, the test shows the amount of glucose that sticks to the red blood cell, which is proportional to the amount of glucose in the blood.X may also be reported as eAG: 154 mg/dlmilligrams (MILL-ih-grams) per deciliter (DESS-ih-lee-tur), a unit of measure that shows the concentration of a substance in a specific amount of fluid. In the United States, blood glucose test results are reported as mg/dL. Medical journals and other countries use millimoles per liter (mmol/L). To convert to mg/dL from mmol/L, multiply mmol/L by 18. Example: 10 mmol/L ?¯?¿?½ 18 = 180 mg/dL.X
Before a meal (preprandial plasma glucose): 80-130 mg/dl
1-2 hours after beginning of the meal (Postprandial plasma glucose)*: Less than 180 mg/dl
I had this trouble after 3 or four rainy days..i believe that it is moisture detected in your strips. a pinch of rice in the plastic vial will absorb the water-worked for mine.
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
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