Crazy how little people know about rice. Rice can be made sticky as well as firm. There are also different types with different mouthfeels like shortgrain "round" rice which forms a porridge. Jasmine which is a bit in between and long grain types that have less of the sticky component. Not all rice is uncle ben's parboiled crap.
As a representative of the Japanese, not Asian, Japanese, community. People please, I tell you PLEASE clean the rice, only in rice cooker or on stove please. I say not Asian because the rest of the Asians don’t do this.
To natural release, you don’t manually turn the release nozzle at the top. You let it go for awhile on its own until the metal pressure indicator at the top goes down on its own letting you know the pressure is low & it is safe to open the lid.
😆 I didn’t know either for the longest time. I guess not rinsing it will create a gelatin like coating and make the rice super sticky but also rice is dirty right out of the bag. 🤷🏼♀️
Call me an idiot but the manual 3-5 then L is the most non user friendly thing ever. On my crock pot I just price rice and it cooks for 12mins and forget it…
I use jasmine rice. I’ve been using the rice button recently and I’ve noticed it getting sticky too, I’m going to try manual and 3 minutes next time. A subscriber suggested I try this.
I’m going to try for the last time, it’s frustrated when you keep trying and can’t get it right, thanks for your help if I get it right this time I will let you know 🤗
It all depends on the texture your looking for. Some people do 1:1 ratio or 2:1 ratio and they all turn out good but just different textures if that makes sense.
