I usually bag lunch from home which always consists of rice, usually chinese white rice.
The problem with chinese white rice is that when its cold it get really hard. I don;t seperate my meats and vegetables when i microwave and I usually end up with hard rice and hot vegetables and meat. Are there types of rice that remain soft even when cold ?
Also whats the concensus on cooking uncooked rice in the microwave ? Any special steps?
Updated 1 year ago | 3
Updated 5 months ago | 1
Updated 9 months ago | 7
Updated 1 year ago | 1
Updated 9 months ago | 53