graveniqqa t1_j1xuzzw wrote
All of you guys shitting on OP for no reason. There’s more than one method to cook rice. In India and other Asian countries (primarily middle eastern), rice cookers aren’t typically used. Rice is cooked similar to pasta and exactly how OP described. With this method (for Basmati rice), you can guarantee that the rice won’t clump and each individual grain will be separate. In India, most households eat rice with Daal, and you don’t want clumpy or soggy rice in daal. This method is very old and used my millions of people.
circumlocutious OP t1_j1yee01 wrote
Someone understands - thank you!
ksharpalpha t1_j1zhc9e wrote
No, we’re shittting on OP because they’re acting like there’s only their type of rice, exactly like everyone else. If you do what OP is suggesting with short-grain rice, you’ll be left with absolutely terrible rice. But if you cook long-grain rice cultivated to be fluffy like short-grained rice, you, too, will end up with sadness.
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