... Or this just the way red cargo rice is and therefore inevitable?
I've been cooking and eating red cargo rice for a while now, and although I like it fine mixed in with other ingredients, when I eat it by itself I find too chewy and gummy. This is not a problem I have with brown rices. Even though they do have that sort of texture, it's not as pronounced.
So this my question to you good Home Cooking folk. Is there a method for cooking red cargo rice so it won't come out too chewy or gummy, or do I just have to suck it up?
BTW, I'm aware of the existence of other types of red, brown and black rices and I have bought, cooked and enjoyed many of them. This question is specifically about red cargo rice because I just happen to have four pound bag of the stuff to get through.
Thank you in advance for your help,
P.S. For those who might want to know, I cook the rice the same way as all my other rices. 1:1.5 rice to water ratio, simmer for 15-18 minutes, rest for 10 min, fluff and serve. I pre-soak when I can, but it doesn't seem to make a difference.