|
i guess i am odd when it comes to cooking rice ... i learned to cook it in a normal pot with a bamboo steamer ...
though i do not fix it like that now that i am older (that is how my aunt fixed it when she was helping take care of me as a child) ... i just use a normal post on the stove and monitor its progress ... i guess a good ricer cooker would be a decent investment though ... most of the rice i use now is long grain style that is grown in Louisiana where i am from ... but what i was always taught .. is how it turns out, depends more on how you prepare and cook it .. then what rice you use. |
Short or medium grain of course.
I usually eat short or medium grain rice at home. My mom likes to make brown rice too. It's tasty, but you can get sick of it fast. Also, steamed rice tastes way better than cooked unless you're making hong dou (red bean) desert rice...OH MY GAWD AAAUUGGHH SO GOOD! |
My dad likes sushi rice, and I agree, it is tasty stuff, but when I need some rice, I don't care so long as I don't have to pick little pebbles out it when I'm washing it...
I had a Panasonic rice cooker for years, but when it gave out my dad got me one of those smart cookers, and I love it. But, I want to learn how to cook rice from my gramma, who says the best thing about cooking rice in a regular pot is the kachi kachi crispy brown part... |
Quote:
|
Quote:
:pinksong: [I think Gramma would prefer kachikachi made for her for a change anyway...] |
california rice
when i watch japanese tv shows i try to buy the brans they advertise.
|
I like sticky rice <3 great on sushi!
|
The only "oriental" rice I've ever tried was Vietnamese.
We get the huge you-need-a-man-to-carry-this sack. |
Yeah its short grain rice. And in America it is hard to find actual rice from japan. Even the ones you find at oriental stores are usually a Japanese company, but they use rice made in the U.S. The closest kind to Japanese rice is the California short grain rice. Always wash it in a cold bath of water before putting in to a rice cooker.
|
hmm, so how exactly is the japanese rice cooker different from the standard (western) ones i find here?
are they really that much different without the fuzzy logic thing? here's what my rice cooker is; its uuber cheap and seeps to work on simply a spring and a hotplate :p linky im thinking of buying a large sack of shprt grain from the chinese market here (now i know where it is :rheart: ) next time we run out; will be interesting to see how the cheapo-cooker deals with it :p incidently, what is kachikachi, exactly? :confused: |
| All times are GMT. The time now is 07:25 AM. |