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im a rice newbie that uses a rice cooker for his rice and sometimes puts a chicken bullion cube in it or puts onion powder in for flavor. i really put no further thought into making rice. I use the same white rice (i couldn't even tell you the type) for everything when I make rice and have it as a side dish. is there any low hanging advice to make rice taste noticeably better? Like, I just started salting my water when making pasta and its noticeably so much better with very little added effort and trivial cost. is there anything like that for rice? also my eyes popped out of their sockets when I saw the short thread title onto to see the first post was a full treatise on rice.
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Dec 18, 2023 04:24
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| # ¿ May 21, 2024 18:59 |
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dino. posted:God tier: grind some saffron (like a pinch or two) in a mortar and pestle, and combine with like a tablespoon of water. Toss through the cooked rice. It’ll be delightful. Am I looking in the wrong place if it’s 18 dollars for half a gram? 
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Dec 18, 2023 20:09
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I bought 16 packets of sazon con achiote for $3.38 after tax. This will have to do.
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Dec 18, 2023 20:29
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I’m not sure if it’s because I’m washing rice now (thanks to this thread) or salting rice now (thanks to this thread) but the texture is better and I get 90% less rice-crust at the bottom of my rice cooker.
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Jan 8, 2024 21:23
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I bought jasmine rice for the first time because of this thread and im gonna use it in my new rice cooker (my other one became inoperable after i accidentally dented the basket)and im gonna pair this jasmine rice with trader joes broccoli beef. im not even sure if the two are supposed to go together or what im supposed to adorn jasmine rice with other than salt but the deed is done, I have 10 pounds of it now since there was a sale
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Jan 15, 2024 04:50
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| # ¿ May 21, 2024 18:59 |
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Buddy I don’t know what compels you to write thousands of words about rice on your off time but I’m so glad you do. e: this is sincere, btw
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Jan 16, 2024 21:04
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