I find that rice turns out much better if i reduce the amount of water the package suggests you use.
if it says add 2 cups ill add 1 3/4 otherwise it turns out mushy

anyways, lets talk about rice

>>21486668 (OP)
rice is nice

>>21486668 (OP)
You're correct

negro cooked dirty rice with mirepoix and liver is great

Nigger faggots made fun of my fried rice >>21484480. I'm hijacking part of this thread to find out what I should actually be doing to make (basmati) rice.
>but seriously it tasted pretty good but how do I make it better? I'll follow up with the complete fried rice method if anyone asks but it'll be long

if you want to make it even better you use 1:1.1 rice to water

>>21486680
I um... How do you cook it with those proportions? 15 and 10min., right?

>>21486688
bring to boil then lower to simmer for 15 mins, put something heavy on top of the lid for pressure, then cut heat and let steam for another 20 mins no heat

>>21486695
>put something heavy on top of the lid for pressure
This. I don't do this. Will it make the rice cook more evenly? But my lid has one of those holes and I'm too much of a pussy to use newspaper and leave it hanging over the pot edge next to my burner.

Also, I found 20 minutes a bit much with something like sushi rice (all sticky and a bit mushy – not that I use sushi rice for fried rice though) but I will consider it for basmati rice (and with the pressure). I think I did around 20 minutes steaming for this last batch in the picrel to my thread but I don't know people still said it looked bad.

>>21486706
>I meant: Too much of a pussy to use newspaper, should I use like paper towels or a thin towel or something for a better seal since the pot lid has one of those little holes?

>>21486668 (OP)
unwashed rice to water ratios are unreliable. you have to keep in mind that the rice is much heavier once you wash it which is mandatory because too much starch ruins it.
the ratio is 1.3 so if you use 100g (dry) rice, wash it and drain you need 130g of water

>>21486668 (OP)
My 'fuck you rice' hot take
>dont wash it
>boil in shittone of water
>add herbs/spices to water
It boils way faster and provides more volume. It loses some taste thou. Good for rice with any kind of souces.

>>21486795

My most recent rice order

>washes their rice
Why are you eating white rice? Brown is obviously the better choice except if you are making sushi snd need short grain

>>21486668 (OP)
Use chicken or beef broth/stock instead of water when you cook rice. Its so much better

>>21486854
>opinions straight from 1998

>>21486854
Even if it's brown rice, you should still wash it...

>>21486678
>and turn off the heat and let it steam for extra time
Might be getting overcooked, how is the rice stored between the first cooking and the frying?

I’m no rice expert but I’ve always found boiled with lots of water and then drained rice turns out more “al dente”

>>21486993
It's not overcooked. It's undercooked if anything. On the driest and moistest spectrum it leans dry, although it isn't actually dry or stiff or crunchy. I just like it on the dry side of the spectrum.

The pic was fresh rice. I was hungry and didn't want to wait for at least four hours of putting the rice in the fridge. Today I fried the rice from the fridge and it wasn't particularly any better.

>boil and drain
Which may be an idea for rice cooked more through. But I don't have a sieve. And what would be the point of making wet, fresh rice that's completely cooked through when you're just going to dehydrate it a bit in the fridge and then fry it? But it is probably a better idea/method for not-fried rice.

>>21487198
>I meant: I just like it on the dry side of the spectrum. When I let it sit for extra time, it's because I added water to make sure the rice becomes more wet/moist and isn't too dry in the end. If I know I'm going to be making rice that shouldn't be so dry in the recipe I'll add more water in the beginning and make sure with a taste test after the simmering period that the rice is wet enough. My current proportion for fried rice rice is about 1/1.55-1.6 dried rice in grams to water in ml.

this nigga here with vague paragraphs cuz anons don't like his rice

glad I took the ricecookerpill
I've been eating it a lot more now

opinion on three ladies jasmine rice? is it significantly better than walmart jasmine rice?

>>21486668 (OP)
Enjoy your hard rice

>>21486854
Enjoy your hard rice and arsenic poisoning

>>21486795
>souces

>>21486668 (OP)
Depends on the rice, depends on if you toast it first, depends on if you rinse it first, depends on how hot you cook it if you're doing it on the stovetop, depends on how much rice you're cooking, plus more stuff that I'm just to lazy to type out. But yeah, I like rice.

>>21486668 (OP)
My favorite rice involves 1:1 rice:water ratio in an instant pot, trying this in a cheap rice cooker ends badly.

>>21487308
luv arsenic simple as

>>21486668 (OP)
if it's short grained raw rice i rinse the rice twice to remove any additional starch ,and use a rice to water ratio of 1:2 turns out bussin every single time (not too dry not too clumpy)

>>21486668 (OP)
I follow the directions for my rice cooker and it comes out great every time.

>Why do Japanese wash rice?

>To remove the smell of degraded bran on the surface
>To remove oil from the surface and make it easier to absorb moisture
If you want to make hard rice, such as for fried rice, make the amount of water 1:1 and add a little oil.

>>21486668 (OP)
anything between 1 and 2 cups to 1 cup of rice works

>>21487308
>buys from china
>doesn't use enough water
jej
>>21488566
this is the correct ratio

>>21486668 (OP)
Add lemon juice to the water/stock you cook the rice in. It rocks cock

>>21486668 (OP)
Short grain rice cooks differently to medium or long grain. If you're making east asian short grain rice, you should do something close to a 1:1 water to rice ratio, whereas medium or long grain should be 1.5 to 1.7:1.

The MOST important steps for good rice, however, are before and after cooking. Pre-soak the grains for at least 15 mins but up to an hour. The rice grains should go from translucent to opaque and become easy to crush between fingernail and thumb. Then after cooking, rest covered off the heat for at least 10 minutes, but 20-30 is even better. This will yield fluffy, perfectly toothsome and tender rice that is not slimy or wet.

Rinsing your rice until the water runs clear is an absurd waste of water, I just don't bother anymore.