re: I hate Jasmine Rice

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I quit using the simmer x 20 min with lid on method as I would end up with sticky mush

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You're using too much water.

quote:

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I quit using the simmer x 20 min with lid on method as I would end up with sticky mush


You're using too much water.

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I went on a rice cooking journey with the simmer x 20 min method because I kept getting fed up with how mushy my rice always came out. I tried various water ratios, various heat cycles, hard vs soft water, acidic vs basic, and washed vs unwashed. The biggest improvement was washing the rice, but it still wasn't where I wanted it to be. Then I read about the boiling method, tried it, and haven't looked back. It's quick, easy, and you get perfect rice.

After all my testing, the only solid theory on why I always had crappy rice was maybe it was my stove. I have a POS stove. Like it really sucks. I would need to occasionally stir throughout the process to keep from burning the bottom, which it turns out actually causes a process called "pasting," which isn't good if you want fluffy rice.

Here's a good little explanation on rice techniques and chemistry.

Jasmine is all we eat unless the recipe is specific.

frick you to hell.