>>7296536 parboiled won't be sticky, it's what my dumbass parents used when I was growing up, I didn't know you could get it differently until I went to a friends house who had a mom who wasn't lazy and had a lid for a cooking pot.
My method: Put 2 cups jasmine rice in cold pan with some olive oil, set heat to med-low Cook, stirring often, until rice is fragrant and very lightly browned Add chopped garlic, cook another minute or so Add 2.75 cups chicken broth (or whatever liquid you like), bring to a light boil uncovered over high heat Cover, reduce heat to lowest setting Cook until most of the liquid is absorbed, then remove from heat and let sit, still covered, for about 10 minutes Fluff and enjoy.
I'm hispanic and this is how we make rice, which we aaaaalways have. Rice and beans man.
>butter in a deep pan or even saucepan if the pans are in use or necessary >add onion, garlic, and green onion until they sweat a bit >add rice, stir in to coat all >add water, eyeballing about the same amount as rice >stir until boiling >reduce heat and cover
when we want flavored or spanish rice, we add bouillon and/or tomato sauce replaces half the water
>>7296513 i feel like you probably dont wash your rice well and/or cook with too much water. wash your rice until its clear. i've had mixed results with rice cookers so i'd just cook it in a pan with some butter or oil.
>>7296513 This is the proper way to do rice, if you want it nice and clean.
Preferably use Basmati rice, if not normal long grain rice will do. Wash that rice in cold water, stirring and shaking, this could take up to about 7 washes, until the drained water runs clear.
Afterwards put your rice in a pot and cover it with water, make sure the water covers the rice by about 1/2" add salt and bring to boil. Simmer until you get little dents in the rice (maybe even a little 'popping' sound. Rempve from heat and cover with a good fitting lid.
DO NOT OPEN for at least ten minutes . . .. fork your rice through and serve.
Put 2 cup long grain rice in casserole dish On stove 2 tbsp butter, 2 tbsp oil Add onion and sauté for 10mins on medium Put mixture over rice and coat every grain Heat up 3 cup of chicken stock on stove Add 1 pinch of saffron and cayenne Do not boil, just heat until rolling steam Pour over rice and mix Cover with heavy foil Put in oven at 350F for 45 mins
Perfectly cooked rice every time
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