THen get yourself a rice cooker. I just got a 30 dollar "aromatic" cooker, and it has made the most perfect rice ever: Sweet, aromatic, fluffy, and perfectly "sticky." Before I could make OK rice, but it never tasted as good as the chinese takeout rice. It was either too watery, or mushy, or too crispy, and dry. Now my rice is even better than takeout.
I can't vouch for all rice cookers, but most of the reviews on amazon for various rice cookers are good. I can recommend the Aromatic cooker, though.
It's so simple too. Just put the amount of rice, and water in, close the lid, and press the "white rice" button, and it cooks it perfectly. There's a setting for brown rice too.
NOTE: A CRUCIAL step most people often forget, is to "wash" the rice off at least once. I always do it twice to get all the excess starch off. Sometimes I'll do it thrice - just judge by the clarity of the water; the first rinse, the water will be as white as the rice. By the second/third rinse, there's barely any coloration to the water. It'll never be perfectly clear, though.
I can't vouch for all rice cookers, but most of the reviews on amazon for various rice cookers are good. I can recommend the Aromatic cooker, though.
It's so simple too. Just put the amount of rice, and water in, close the lid, and press the "white rice" button, and it cooks it perfectly. There's a setting for brown rice too.
NOTE: A CRUCIAL step most people often forget, is to "wash" the rice off at least once. I always do it twice to get all the excess starch off. Sometimes I'll do it thrice - just judge by the clarity of the water; the first rinse, the water will be as white as the rice. By the second/third rinse, there's barely any coloration to the water. It'll never be perfectly clear, though.
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