Quote:
Originally Posted by Easy 6
I'm not sure whats turning out wrong, but mine always did too until I learned the "Ancient Chinese Secret"
Precook the rice and and set it in fridge until completely cooled off, usually do mine a night ahead of time, or atleast well earlier in the day than you're gonna cook
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I did that, still turned out mushy, I think I may be trying to cook too much at one time. or it's the rice, just used long grain white, maybe need jasmine?