15 hours ago, lindag said:Your rice looks seriously fluffy.. what type is it? And how did you cook it?
@weinooknows me all too well or I'm just predictable. Yes it's Jasmine rice - Wangderm brand new crop available in 25 pound sacks.
I use a 16 year old rice cooker - actually it's a Braun combi slow cooker/rice cooker/steamer. I think I've used the slow cooker function 3 times, maybe. But several times a week as a rice cooker. The key is not using too much water. Jasmine rice needs to be steamed - you only need to use enough water to hydrate but not boil. Also wash your rice thoroughly!
ETA: One other thing that improves the texture is to let it sit, untouched, once the rice cooker switches to keep warm mode. I let it sit for at least a half hour - although this could be machine specific...
