So far my attempts to cook this rice have been unsuccessful. Does anyone have advice on the best way to cook Matta rice?
Specifically I would love to know, for stove top cooking--best rice to water ratios, approximate boiling time, ditto steaming time, whether it should be drained after boiling before steaming/resting and should it be soaked before cooking?
Has anyone ever cooked this in a Japanese style rice cooker? If so what method--,Brown or white rice setting, rice to water ratio, and pre-soak or not?
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