I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result. also, and this is the important bit, let it rest 15 minutes after it’s finished before you take the lid off and serve. it lets the liquid redistribute in the rice and gives a better texture.
i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days. maybe a hint of acid might bring out the garlic? i dunno i’ma squeeze a drop of lemon in next time just to see.
Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.
It’s also way easier to make a huge batch of rice this way.
I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
I’ve found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect
i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result. also, and this is the important bit, let it rest 15 minutes after it’s finished before you take the lid off and serve. it lets the liquid redistribute in the rice and gives a better texture.
i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days. maybe a hint of acid might bring out the garlic? i dunno i’ma squeeze a drop of lemon in next time just to see.
Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.
It’s also way easier to make a huge batch of rice this way.
Completely disagree, but I suppose it’s a matter of preference.
That absolutly depends on the type and quality of the rice.