Food and Cooking

Add a small handful of cumin seeds to your batch. It imparts a wonderful aroma and taste to it for such a simple addition.

For plain white rice, I just use a rice cooker with basmati and put in my soy sauce and the like.

For fried rice, ALWAYS let it sit in the fridge over night after steaming it, and be sure to break it up as much as possible before frying it.

Wash it. This is the most important step, everything else is secondary

Instant pot. High pressure, 0 minutes. 20 minute natural release. Water and rice measured by weight, not cups. Each type needs a different ratio. Generally less water needed than other methods as the steam has nowhere to go.

@TheOtherJake after years of cooking rice on the stove and in the rice cooker, I tried it in the Instant Pot and wow, what a game changer. I'll never go back to the other methods

If you have an instant pot (they're 100% worth it imo) just follow this: https://greenhealthycooking.com/instant-pot-rice/

I use this method because I don't have a rice cooker and it works really well.

I just make sure I wash the rice enough times and put the correct amount of rice and water to my rice cooker. And when it's done I let it set for like 10 minutes at least before I fluff it.

Also buy better quality of rice if I want a better end product.

But there are many ways to cook rice nicely, like persian steamed rice or at work we got some really nice rice with the oven.

I love sticky rice. You're supposed to steam it, but I just soak it for 40 minutes and then cook it in a rice cooker. Comes out alright.

I love rice! My perfect rice is long grain jasmine cooked slightly al dente. I rinse it several times and then use a rice cooker with slightly less water than the lines indicate. Let it sit a few minutes before fluffing it.