re: Need some Rice Advice

What brand of rice are you using? Never had to rinse any rice I’ve ever used that long.
BTW …… I prefer Jasmine rice.

For my family I cook 1.5 cups if we are having rice with something. Me, wife, and 3 little ones.

I rinse with warm water for about 10-15 seconds then drain the water. I do that 3 times. By "rinse" I mean I put the rice in the pot I'm going to cook it in and fill with water until the rice is covered. Then I just swirl my hand in and mix up the rice for 10-15 seconds.

Then I use 2 parts water to 1 part rice, so I add 3 cups of water for the 1.5 cups of rice.

Put it on the stove, add 1/4-1/2 stick of butter and about a teaspoon and a half of salt. Bring it to a boil. As soon as I see bubbles, I reduce the heat to the lowest setting possible and cover for 12-15 minutes. When that 12/15 minutes is up I take it off the fire and let it sit, covered, for another 10 minutes.

Turns out perfect every time.

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Otherwise you will have sticky rice

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Rice is supposed to be sticky.

Have you ever had rice in any Asian restaurant that wasn’t sticky?? Japanese, Chinese, Vietnamese, Thai… hell for that matter Indian.

A couple of billion people whose staple is rice are not wrong.

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Have you ever had rice in any Asian restaurant that wasn’t sticky?? Japanese, Chinese, Vietnamese, Thai… hell for that matter Indian. A couple of billion people whose staple is rice are not wrong.

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Almost all Japanese wash their rice to make it loose. You can buy Japanese rice washers on Amazon

Rice Washer

How do you say this about me?

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You’re from Georgia. You don’t know shite about rice.

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And then post this?

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Sushi?

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All rice is not sushi rice. Sushi rice is a totally different product that the rice you serve with a plate of food. For one, sushi rice is always short grain rice, whereas the white rice discussed in this thread is typically long or extra-long grained rice.

I don't know where you're from, but you don't know shite about rice.

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Rice is supposed to be sticky.

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Not necessarily
different varieties of rice have different levels of amylose and differnt gel temps

Central/south Americans and middle easterners prefer high amylose rice that doesn't stick together as much

Get Minute rice...its simple and not bad.

If you want perfect rice, wash it after it’s cooked in a strainer.

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Get Minute rice...its simple and not bad.

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For god’s sake, I hope this is a joke.

Not 1 of these would be allowed in my house? This makes my skin crawl.

Where are you from? These are for Yankees who do not know how to cook rice.