My Japan-born and raised father insisted upon rice prepared in an electric rice cooker. That is what I ate for my first 18 years on earth. Once on my own, I started using a sauce pan to cook rice according to package directions, usually 1 part rice to 1.5 or 2 parts water cooked until all water is absorbed. These two methods for preparing plain steamed rice kept me fairly content for 25 years.
But in the last month I've been introduced to variations. First, the Bittman Pad Thai Rice recipe posted here called for rice cooked like pasta, in copious amounts of salted water which is drained off. Then I bought a bag of jasmine rice that used a 1:1 ratio and cooked for less time overall. Both of these variations tasted very good.
So now I am wondering....are there any guidelines for rice preparation or does anything go?
Updated 7 months ago | 16
Updated 1 year ago | 15
Updated 1 year ago | 23
Updated 1 year ago | 27
Updated 10 months ago | 23