Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
Hongkonger here. We usually bought Thailand jasmine rice, and cook it with rice cooker.
I’ve tried both cheaper and expensive rice brands and the difference in both taste and smell is really significant, even though they are both jasmine rice.
As for cooking it, you really can’t go wrong with a rice cooker
1/2 to 3/4 cup of rice per person. Rinse the rice with cold water 1-3 times. Both the bowl and the cup have those scales on it, so that gets the water-rice ratio covered (E.g. fill the water up to the “—— 2” if you put 2 cups of rice). That line gives you the standard fluffiness, so adjust slightly to your preference. Plug in the cord, flip the switch, let the rice cooker do its job and work on other stuff.
When the switch pops, the rice is cooked. Pull the cord, open the lid and gently mix/stir the rice a little bit with the spoon that came along the cooker. Doing so prevents the rice from sticking to the bowl (that’s what I’ve been told and it seems to works), and to “add some air in between the rice” as it taste better this way. Where I’m from, people usually prefers the feel of discrete/individual grains of rice, instead of a “blob”/”goop” of rice.