Recently, I wanted to start getting in the habit of eating more rice since the only way I could ever get delicious rice was to go out to eat. I consume so much rice that going out is getting a little pricey and I want to to make a good investment forward so I bought a Zujirushi Pressured Rice Cooker (the most expensive one on the market, got it used in mint condition for only $220).
I bought a big bag of Jasmine Rice to test out with it, so far it's great, however, no matter what setting the Rice seems to only come out as sticky and clumps together. While I absolutely love Sticky rice, everyone in my house prefers less sticky, especially if we plan to use the rice cooker for certain recipes that require less sticky rice to mix things in. So my questions are:
1. How can I make my rice less sticky?
2. How can I make my rice more dried out?
3. Is there anything else I can add to flavour rice (other then rice vinegar)
4. Any tips to make newly made rice less clumpy when I want to make fried rice?
5. What's the benefits of letting rice sit?
6. Any secret family tricks and tips I should know about?
7. Any good rice brands out there I should keep an eye out on when I'm at the Asian market?
8. What are some must-have sauces for Asian cuisine?
9. What is that Ginger sauce from Shogun Japanese Grill (if you know of this restaurant) and where can I buy it?
10. Are you professionally Asian?
I bought a big bag of Jasmine Rice to test out with it, so far it's great, however, no matter what setting the Rice seems to only come out as sticky and clumps together. While I absolutely love Sticky rice, everyone in my house prefers less sticky, especially if we plan to use the rice cooker for certain recipes that require less sticky rice to mix things in. So my questions are:
1. How can I make my rice less sticky?
2. How can I make my rice more dried out?
3. Is there anything else I can add to flavour rice (other then rice vinegar)
4. Any tips to make newly made rice less clumpy when I want to make fried rice?
5. What's the benefits of letting rice sit?
6. Any secret family tricks and tips I should know about?
7. Any good rice brands out there I should keep an eye out on when I'm at the Asian market?
8. What are some must-have sauces for Asian cuisine?
9. What is that Ginger sauce from Shogun Japanese Grill (if you know of this restaurant) and where can I buy it?
10. Are you professionally Asian?