/ck/ - Food & Cooking

>>10610309
you make daily sacrifices to your vietnamese overlords

>>10610309
You actually stir it while it's boiling. That way nothing stays on the bottom line enough to stick there

oil

>>10610309
Don't use a shitty thin pot.

>>10610309
>>10610321

Heats too high. Heat should be turned down to just where a bubble breaks the surface only every couple of seconds.

Also oil like, anon pointed out

>>10610322
>>10610634
These fuckers had it until the oil. And depending on the kind of rice and the age, you might want to rinse it, or soak it, or both. Some rices are better steamed after soaking as well.

Or maybe you're being punished for skipping the Watanagashi Festival. You're lucky you weren't spirited away.

>>10610309
Use a heavy-bottomed pot with a tight-fitting lid.

Also, why would you want to? The crispy, golden-brown layer of rice on the bottom of the pot is the best part. Many rice-eating cultures specifically try to produce that.

>>10610309
i don't know a single asian person that makes rice on the stove
>>10610714
that's in fried rice m8, not when you're trying to make rice

>>10610714
Idk about OP, but when it happens to me, I literally cannot remove it without a good soak.

>>10610725
>that's in fried rice m8
No, it's in regular ol' white rice too.

>>10610731
That's because it's burnt. You do need to add a little oil and make sure it's just crispy, not bonded to the surface of the pot.