People with their crazy rice strategies. I found the secret to perfect rice every single time and it's as easy as can be. The secret: cook it like pasta. Plenty of water so it won't evaporate away, test it now and then (you don't even have to taste it, you can tell by the texture), and when it's ready strain it. No other strategy has been so consistently perfect, not to mention stress-free. No ratios. Any variety. No problems.
Side bonus: a lot of that nasty arsenic washes away instead of sticking to the rice and going in your body.
>> People with their crazy rice strategies.
You're making assumptions that your definition of "perfect" is the same as everyone else's. There are cultural differences with respect to the preference of the actual texture and stickiness of the rice.
For example, my Chinese parents basically don't like the stickiness or texture of rice made by any other culture. It might be close minded, but it does illustrate that different cultures have different standards for what makes rice "perfect".
Yep, that's my strategy and that's why I don't understand the complexity people talk about. I only cook long grain rice though. I throw it in a pan with a lot of water, boil until it's done, strain. Like you said - just like pasta.
Re:Inside the Home of Instant Pot
by TheSpiceIsLife on Monday December 18, 2017 @06:51AM
(#15951020)
Oh, I should probably mention I have a bit of a penchant for hotboxing cooked food in general. So it's more of a crazy good-cook strategy than a specifically crazy rice cooking strategy.
I usually only buy the one type of rice, a short grain brown rice from SunRice in Australia, and usually only when it's on special.
Anyway, point being: I know I can cook this one particular type of rice to perfection in a saucepan with 1 volume-unit rice to 1.5 volume-units water. Bring it to a rapid boil for one minute, then wrap the whole pot in two dry cotton bath towels (hotbox), leave it for ~45 minutes.
Voila!
Also works with some short grain white rices, with 1:1 ratio and many fewer minutes in the hotbox.
Personally, I can't stand any long grain rice (Basmati, Jasmine, etc).