[ SECRET POST #3147 ]

[case]

⌈ Secret Post #3147 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 052 secrets from Secret Submission Post #450.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Cooking failures

[(Anonymous)]

Look, I've been making jasmine rice with a cooker since I was about 9 (Asian!) and I've had this conversation with so many of my friends (non-Asians). Forget the direction. Forget measurements. You should always eyeball the level of water so that it sits about a centimeter above the rice in the pot. And when the cooker shifts from 'Cook' to 'Warm', you have to pop it open and break up the rice with the spatula, then just let it sit until you're ready to eat.

Obviously some varieties of rice will be 'thirstier' than others, but you will know after one meal and it'll never be soggy. Try it.

Re: Cooking failures

[philstar22]

My cooker doesn't actually automatically shift. I have to do it manually and just guess at when it is done.

Re: Cooking failures

[(Anonymous)]

Man, you should get a Japanese cooker. Just a standard one that Asian markets carry. They're super forgiving when it comes to water amounts. You'll never have to worry about rice again.

Re: Cooking failures

[(Anonymous)]

ETA: As for the wash-and-drain method, I do that when I'm cooking Japanese rice (short grain = starchier) but I don't bother with Thai and Viet varieties. Then again, I like the rice on the sticky side (but am not a fan of actual sticky rice, go figure).