I heard rice was expensive in Japan
Darn
Have always wanted to order a rice ball at McDonalds.
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I’m not in Japan. #problemsolved
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They should eat more potatoes
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I love rice.
My wife can NOT make rice. She makes a pretty good horse glue, but can’t make rice.
And I’m talking, we’ve had rice makers in the house, and had an asian woman show her specifically how to make rice, and she cannot make rice. Which is too bad, because I love rice.
Years ago my wife went to help her sister-in-law when their baby was born, she had some medical issues so my wife was helping watch their older one.
Now my wife can actually cook rice, several ways in fact. And SIL says whatever you make, cook a lot of rice. I have a lot of rice.
This was the rice she had…
If you have a rice cooker, why aren’t you making the rice?
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That is the only rice my mom ever bought. I think I was in college before I discovered there were other options. My local grocer carries a nice array of rice from around the world, it’s awesome.
We’ve been doing our rice in the insta-pot. It’s ridiculously easy - 1:1 ratio of water and rice, so nothing to calculate.
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Because I’m only allowed in the vicinity of the kitchen, not actually in it.
this is the way. Also start by rinsing the rice, even adding a 10-20 minute soak first, to get a bunch of the surface starch off. Also add 1 tbsp of butter before cooking, it soaks in just a tiny bit to each grain and comes out both fluffy and sticky.
I need to start doing this, I know I’m supposed to. We have a rice cooker but I always have to use more water than the bag says, but how much more is variable. I really need to just put the rice in water before I start doing anything else.
I sometimes cook rice when I take students camping. I’m not going to feed them the damning evidence of my Uber whiteness. So I just grab someone who looks like they know how to cook rice and put them in charge. That might be racist, but perect rice every time. So, worth it.
This varies by type of rice IMO. We usually have basmati and jasmine rice at the house. The basmati rice comes out nice and fluffy with no rinsing, but if I do that with jasmine it will turn out too sticky/gummy. The jasmine needs a rinse first to turn out well.
I just use a pot on the stove, no instapot or rice cooker.
I’ve taken to using a rice cooker because I often have to pick up my daughter while dinner is cooking and 1 fewer detail to worry about is helpful. Plus it just works perfectly every time.
This is interesting to me… I used to always end up with mushy, gluey rice but I started using less water than I was supposed to, and it started coming out much nicer and fluffier (regardless of rinsing, what type of rice I was using, or whether it was in a pot or rice cooker).
Whenever I take the time to rinse the rice first I’m always amazed at how much dirt and crap comes off. If I wasn’t so lazy I would do it every time.
Adjusting the amount of water does control the final texture for sure. Sometimes I want it stickier so I’ll throw in a bit extra
OP, change the title of this thread to “How to cook rice”.
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I always wind up having to use more water than is specified, or else the rice is still really hard in the center. I’m usually cooking jasmine rice, fwiw.
Last time I tried some kind of rice that was supposed to be more or less basmati, but it was from Texas. I wound up cooking it twice as long as it said, plus more water, and it was still too al dente for me.