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trying to use "broken jasmine rice". Does it require less water than regular rice?

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trying to use "broken jasmine rice". Does it require less water than regular rice?

toutefrite | Sep 14, 2009 01:20 PM

I bought it because I liked it at a vietnamese restaraunt. And then I read that it is the "lower" quality rice. hmmm. I assume it isn't like poorly graded meat or anything :) So does it require less liquid when cooking because it is in smaller pieces? And while I have your kind attention, do long grain rice and short grain rice have different liquid requirements too? can you tell I am new at this cooking thing?!

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