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/ck/ - Food & Cooking

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9526433 No.9526433 [Reply] [Original]

I made some rice today, and it came out partly soggy and partly crunchy. Why is my rice like this? It's green tea jasmine rice.

>> No.9526457

Get a rice cooker, white boy.

>> No.9526469

>rinse rice under cold water until it runs mostly clear
>2 cups of water lightly salted, high heat
>when it begins to boil add rice and cover
>turn the heat to low and cook for 15 minutes
>turn the heat off, fluff with a fork, put the lid back on for 5 more minutes

I don't understand how anyone could fuck this up

>> No.9526478
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9526478

>>9526457
How do I prevent mine from frothing to the lid, and spewing a geyser of starch on my cabinets?

>> No.9526510

im trying my best :(

>> No.9526562

Here's how I cook rice
>Rinse 2 cups of dry rice with water until it runs clear
>Drain water
>heat up pan on medium high with sesame seed oil
>cook rice until grains become clumpy and slightly brown
>add 2 1/2 cups of water, or chicken stock
>boil
>cover, reduce heat to low and simmer for 20 minutes
>take pan off stove and leave with lid on for 10 minutes
>fluff rice
There.

>> No.9526642

>>9526478
To deal with the starch rinse your rice until the water runs clear before cooking. For over flowing make sure that you only put 1.5 cups of water to 1 cup of rice in the cooker. Also don't over fill it.

>> No.9526644

>>9526478
You have to rinse the excess starch out first ya dingus