I want to start eating better and want to eat rice. I got a cheapass little rice cooker and it has little measuring lines on it for however many cups you use so you know how much water to add. I've got long grain white rice but don't know the difference between it or any other kind of rice. Some of the pieces always end up feeling undercooked, like a little hard sometimes. I like very soft rice I get when I go out to eat. Fluffy rice. How do I achieve that? Add more water?Also reheating is horrible. I can not for the life of me figure out how to reheat rice. It always ends up with a weird texture. Can anyone help?
long grain kinda sucks basmati is good for what you want also better for yourice cookers are meant to do it pretty perfectly maybe yours sucks, but in a pot you fluff it by kinda whisking it with a fork when you've boiled most of the water out
when reheating, add a little water to the bottom of the dish and cover with a paper towel. you're welcome
by getting a rice cooker1 cup water 1 cup riceperfect every timedont make it in a pot
>>21848180i am a retard and misreadnot sure why your rice cooker doesnt do it well it might just be badtry adding more waterdo like 1.5 cups water 1 cup ricesee what happens
>>21848174The lines inside the rice cooker basin are for "Rice Cups" which is a traditional Japanese measuring unit called a Gō 合, which is 180.4ml of volume. This is almost exactly 3/4 of a US cup, or 6 fl. oz. So for two servings, you'll take 1.5 US cups of dry rice, put it in the rice cooker insert, and wash it by filling with water to just above rice level and agitating aggressively with fingertips, then draining well. Repeat several times until the water runs clear. Now fill with fresh water until the 2 marker (remember: two 'rice cups' is 1.5 US cups). Soak for 15-30 mins, or until the rice grains turn opaque rather than translucent, and can easily be crushed between your thumbnail and fingerpad.Turn on the rice cooker or set to white rice to start cooking. When finished, quickly open the lid to release some extra steam, then close it and allow the rice to rest inside for at least 10 minutes. This really is the secret, the best textured rice has been allowed to cool and equalize moisture for a while before serving.Keep in mind that the numbered lines are also only perfectly calibrated for East Asian short- or medium-grain rice. For American style long-grain rice, you'll need to add an additional 2tbs of water per 3/4cup rice measure and skip the pre-soak. Still washing and letting rest afterwards is crucial for good fluffy texture. Extra-long grain Basmati rice requires even more water, up to 1.5x the amount needed for Asian short-grain, so imo it's best to prepare it using other methods rather than in a rice cooker. My preferred method for Indian basmati rice is to boil it in a large excess of salted water and strain like pasta, with some whole spices in the water. This would be sacrilege for any other style of rice, but is perfectly acceptable for the type expected to accompany Indian or Middle Eastern food.
>>21848202Also, for leftover rice, put it in a closed container in the fridge, then the next day just microwave it for one minute. If for some reason it has begun to dry out on top, you could add a tiny dash of water before reheating.
>>21848177>rice cookers are meant to do it pretty perfectly maybe yours sucksI did get a really cheap one because they tend to run pretty high and I wasn't a chronic rice eater so just wanted to try it out.
>>21848174my $20 rice cooker said to let the rice sit for 10 minutes after it's done cooking. I have never had a complaint about a cheap rice cooker. I put ~1.5 cups of water in for 1 cup long grain white rice after rinsing and draining.
>>21848221Maybe I'm just not letting it sit. I usually just scoop it out once he's done.
>>21848174Cook parboiled rice, it's idiot-proof, the texture is always the same.
>>21848222The only other thing I can think of is not enough water. If that doesn't fix it try adding another half cup of water. Rice cookers should be hard for a manufacturer to fuck up.
First thing you should do is look up if the normal white rice in your country has arsenic or some sort of heavy metal contamination. This is common in a ton of places including parts of the US. If it is, you have to boil it like pasta.If not, you have quite a few options. My favourite is just using a rice cooker. Wash the rice in the bowl a few times until it doesnt release any starch, add in an equal volume of water, salt it, add a dash and vinegar and thats it. If you want, you can add a few cumin seeds. A simple rice cooker will do, but if you get one of those fancy zoshirushi you get some gimmicks to experiment with.>Some of the pieces always end up feeling undercooked, like a little hard sometimes. I like very soft rice I get when I go out to eat. Fluffy riceYou can get fluffly rice with the method I described above by finetuning the water content, but the fluffiest rice you can make is the result of cooking it in a steamer or one of the aforementioned fancy rice cookers.
>>21848174>wash x3 or until water is clear>soak for 20minutes>once cooker goes from Cook to Warm, DO NOT TOUCH - let steam an additional 15minutes>fluff with plastic fork, metal will scratch the lining>do not leave the lid open while on and keeping warm>to store, cool rice for <1hr in flat sheet pans/plates then cover with plastic>to reheat, sprinkle with a tbsp or two of water then cover with a damp paper towel; microwave
>>21848174>Some of the pieces always end up feeling undercooked>Add more water?Yes
>>21848202I just don't cook in or with fuckin' plastic, son
>>21848235
>>21848459See >>21848550
>>21848545I clicked on this shitty looking picture just to look for a bmw key
>>21848557I hope you found what you were searching for!
>I want to start eating better and want to eat rice. You're doing it wrong buddy. Eat more meat, seafood and dairy if you want to eat healthier.
>>21848174The best way to reheat is with a steamer, though that can take up to 30 minutes .
>>21848174>I want to start eating better and want to eat rice.[ ] Eat better[ ] Eat riceyou may choose only one.
>>21848545
There was a time when Japan was forced to import a large amount of long-grain rice from Thailand due to cold weather damage, but no matter how hard they tried, it was not the kind of rice that was needed for Japanese cuisine. That's how big the differences between varieties are.
>>21848174https://youtu.be/LvDIMMXPVbU?si=vTnkb27GIFWvY2nYRice cooker is baby mode
>>21848174The heat of the egg cooks the rice
Never reheat rice, it never tastes as good. I just make a big pot full and use extended keep warm setting, perfect rice even three days after. Day four it gets a little brown on edges but still very good. Not having to make or reheat rice is the whole point of getting a rice cooker so use the settings. Long grain sucks btw. I do jasmine or calrose for medium grain, or that expensive shit in a mylar bag from California for short grain.
What is good little rice cooker for 1-2 serves of rice at a time. I rarely cook more than a cup of rice at a time, and my big one this barely covers the base.
>>21848555name one thing I said that indicates that
You should get artisanal, small batch, hand grown, hand harvested, sun dried, organic, pesticide free, Japanese rice from Japan. There's a rice anon who sometimes makes threads showing the website he orders from and what he gets. I can't remember the dang website name. The rice is super premium and next payday I'm going to buy a bag. Can someone help me remember the rice website, thanks.
>>21849744Kek is this the lokal board schizo?
>>21850281>not rinsed enough>soak for 20minutes>using a rice cooker>plastic fork>cover in more plastic
>>21850304No. The BMW diaper anon is the crazy one. Blessed.
>>21848174i often eat 3 day old rice that I left in the fridge. I put water in it because it dries up and microwave it at low powerAnother way to reheat the rice is to fry it in a small amount oil. Sprinkle water on top, put a lid on and let it steam itself a little at low heat
Some anons here cry about cooking it in plastic, but let's be real, on that front the damage is done. If you have leftover rice, make flattened rice balls, wrap tightly in plastic, then freeze. Reheat in the microwave and the result is pretty good.
>>21848174Use the rice cooker and let it sit for a day. Traditional rice pots had a big fuck of lid, a fabric gasket and was left hot for a long time. Basically a pressure cooker.
>>21852535>let it sit for a day.Don't you get food poisoning from that?https://www.google.com/search?q=fried+rice+syndrome
Don't soak if it's smart cooker. It's already build-in in the program
>>21852657Most if not all rice cookers have a "keep warm" setting they default to when the rice has finished cooked. It keeps the rice at a warm, safe temperature until you turn it off so you could leave it on "keep warm" all day and not get sick. I would not eat rice that had been sitting at room temp all day for the reason you noted.
>>21853581>It keeps the rice at a warm, safe temperature until you turn it off so you could leave it on "keep warm" all day and not get sick.It certainly does not, at least my cheap Walmart one doesn't. I checked with a thermometer and it was 130F on "keep warm" which is well outside of the safe zone.
>>21853592>my cheap Walmart one doesn't I think I found the problem.
>>21848174>Also reheating is horrible. I can not for the life of me figure out how to reheat rice. It always ends up with a weird texture. Can anyone help?Use it to make fried rice, which specifically needs pre-cooked rice that sat overnight in the fridge.
