Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.

So, how do you do rice?

  • Grimlo9ic@kbin.social
    3·
    1 year ago

    Haha, sometimes I do that, but when I’m cooking for myself, often no. I think most other households do though, since we (Pinoys in general) often serve rice on a separate plate and not straight from the pot, so that takes care of the fluffing part.

    • GunnarRunnar@kbin.social
      3·
      1 year ago

      That makes sense thank you. I’m currently in a battle with rice - my pressure cooker recipe keeps failing me and I’m really unhappy with the results. Maybe I’ll just return to using a pot.

      • PlantJam@beehaw.org
        3·
        1 year ago

        Instant pot rice:

        -Wash rice several times, more if you want to avoid the rice all sticking together. Drain thoroughly after each wash.

        -For rice that typically uses 2 cups of water per cup of rice, like long grain rice or basmati rice, add 1 1/4 cups (1.25 cups) of water per cup of rice.

        -Pressure cook for six minutes.

        -Natural release for at least ten minutes, more is also okay.

        -Fluff rice before serving.

        This works perfectly every time for me and is just as good as the fancy rice maker I used to have. I haven’t made rice on the stove in years. Even when I was making it on the stove, it was never this good, and definitely never this consistent.