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?
I use rice cooker. I don’t think I can cook decent rice on a stovetop, I just don’t have the skills.
My go-to rice is Thai Jasmine rice, white or brown or a mix of both. Wash the rice at least twice, add water according to the type and amount of rice, let it soak for half an hour or if in a rush, skip. Select the appropriate cook option for the rice, wait, and enjoy.
I find it best to cook the rice plain. Good Thai Jasmine rice has a very subtle sweet flavour when eaten on its own.
Have you tried Thai black rice? It’s interesting. I bought it by accident once, I thought the “Black” was a brand or something, ha ha.