how i do rice, with consistent results every time:
add one part rice and two parts water (depending on the variety -- this is what i use for jasmine or plain white rice, but not for basmati) to a pot. cover and cook on high heat until the rice boils. as soon as it does, turn the burner as low as it will go and walk away for 15 minutes. don't uncover it or stir it before the timer goes off. once it has, uncover, stir, and serve.
I went to Vancouver's Chinatown and found the mother lode of rice cookers - a store with about fifty different models. My current favorites are Thai red and purple rice, short-grain brown rice, soft wheat berries, and hulled (whole-grain)barley.
(no subject)
add one part rice and two parts water (depending on the variety -- this is what i use for jasmine or plain white rice, but not for basmati) to a pot. cover and cook on high heat until the rice boils. as soon as it does, turn the burner as low as it will go and walk away for 15 minutes. don't uncover it or stir it before the timer goes off. once it has, uncover, stir, and serve.
it's that easy.
(no subject)