I bought a suspiciously cheap 10kg sack of "Siam Smile" brand Thai perfumed rice. I've been cooking it in a my rice cooker, which for the past 15 years has produced perfect rice every time with very approximate measurements. As far as I can tell, this stuff goes from crunchy to mush with no in-between edible stage. Or maybe it requires a very specific water-to-rice ratio, but I don't really have the patience for scientific experimentation at dinnertime.
Maybe the stovetop boil-and-drain method would work better with this rice, but it really annoys me. Or, for the price, I should just cut my losses and use it for congee (10kg = 20 years' worth of congee). Any other ideas for what I can do with this stuff? Or tricks for cooking it more successfully?