jayjordan beat me to it. This recipe works every time. Every gosh darn time. Unless you do 3:3 as evidenced by my last post about mushy rice. Of course, there is a fantastic chance that it was operator error.
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The only reason I eat a good amount of rice is my Zojirushi.Comment
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Quick, simple, ooey-gooey sticky rice for this camper. Some butter and salt and we good.Comment
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Good rice is simple to make and it takes no longer than Minute rice. Take your pan and put a little veggie oil on the bottom maybe a heavy tablespoon and heat on medium high. Pour unwashed rice preferably Jasmine into pan and let it toast for a couple of minutes stirring occasionally. Then put your water into the pan, stir it once, cover and putting heat on lowest setting and 20 minutes later a perfect rice. Stir once it is finished and place cover back on and "rest" for a few.Comment
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I make jasmine rice on the stove top, start to finish it takes 23 minutesComment
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Have you ever had Persian rice by chance? Damn delicious, but you could read the Iliad in roughly the same time it takes to make it.
IMO it comes down to what you really need out of your rice. Dirty rice, rice and beans, mexican rice, white rice that you're going to pour some kind of stew on... for me the rice itself isn't really the focus in these dishes, it's more a carrier of flavors. As long as it isn't undercooked it does its job. But with Persian or Indian rice, they have a fragrance and texture that is something pretty different and special. When they are done well, they own the plate.
For this reason, I will always go to restaurants to get them. Like everybody else here, I don't have the patience or time to make it that way, but I don't mind at all enjoying it at the table. Personally I would rather spend time and brainpower on making a protein or veg or pizza (especially pizza) taste the way I like. If I'm making the rice it's typically in the Instant Pot.Comment
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