Great tips, awesome.There are three key tricks to not messing up stove top rice: using the right amount of water, thoroughly rinsing white rice, and letting the rice steam off-heat for 15 minutes before serving.

I wouldn’t claim my sushi rice ever gets near art, but it’s certainly an improvement over where it was a year or so ago. Plus, those black sesame seeds are brilliant at covering flaws.

Making sushi rice is truly an art form, my hat’s off to you. As for your jasmine rice method, it sounds like a lot of people swear by parboiling - I’ve heard about it before, but I’m intrigued now!

Admittedly, I rarely use basmati rice because I prefer short-grain white rice. But! This method is wild and sounds delicious. I’m extremely pro any recipe that explicitly requires heavy salting.

+1 for “caddywhumpus.” Lids are crucial, Mrs. dchall8!

I guess most people here are non-native rice eater and that’s why them make such fuss about cooking rice and using a rice cooker. Having said that, getting perfect rice each time is not easy. If you like Asian style rice - slightly stick - the type you would get with chinese takeout, rice cooker is your best bet. But…

I agree! One of the reasons the “first knuckle” method I linked in the piece doesn’t really work for me is because I tend to make smallish (1-1.5 cup) quantities of rice at a time - I think it’s much better suited to 4+ cups. The chopstick thing works great for me, but it might not work too well for 1/3 cup at a time…

I’ve never made rice this exact way before, but it’s very close to the method I use for other grains like polenta and steel-cut oats. It makes sense this would work on rice too. I’ll have to give it a shot!

For sushi rice, I do all of these things in extreme detail. It took a while for me to get that right, and I don’t vary. The Nishiki sushi rice needs extra love—presoak 30 min, bring water boil with rice already in there then simmer at least 20 min and never lift that lid till after the final step, let stand in steamy…

Oooh, love this, especially the turmeric. I have a microwave for the first time since 2011 and I’m drunk with power - will have to give this a shot!

Veggie broth is so underrated. This sounds delicious!

This is a great method too! I love toasting rice in butter before adding the water for a simmer - it’s kinda like risotto without all the work ;)

It never ceases to amaze me what brings out the anger and salty language in people. Getting angry and complaining about having gotten money as children is staggering. People are weird. I love this idea, and like everything it isn’t for everyone. What? What a concept, don’t like it don’t do it. I will say I grew up…