My mom's one sentence made me stop overcooking rice forever

Last Tuesday I was making my usual 99 cent bag of jasmine rice and it came out sticky and mushy again, so my mom watched me for a minute and said 'you keep stirring it like it's a soup, stop touching it.' I switched to the rinse once, boil, cover, and walk away method, and now my rice actually holds its shape for under a dollar a meal. Anyone else get a cooking lecture from a relative that totally rewired their go-to recipe?

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1 Comment

caseyfox18d ago

Stirring rice like soup is a rookie move for sure, but let's not act like this is a life changing revelation. Rice is rice, it's cheap, and even mushy rice still feeds you just fine. My aunt once told me to toast the rice in oil before boiling and that did more for flavor than any texture tip ever did. Different relatives have different rice theories, and half of them contradict each other anyway. Honestly, the real trick is just buying a rice cooker for 20 bucks and never thinking about it again. Does it actually matter that much if your rice holds its shape when you're just covering it in curry?