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ReflectionEterna t1_j1x9zvf wrote

Reply to comment by FoxcMama in LPT: boil rice until it’s almost fully cooked, drain, then return to pan, cover and steam on low heat for 10 mins. Tastes much better than boiling, draining and serving. by circumlocutious

Not every culture cooks rice in the East Asian style. Get off your high horse.

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FoxcMama t1_j1xb224 wrote

Bro chill, thats why i said white rice and why I asked if op meant a different type of rice lol. The fragility.

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ReflectionEterna t1_j1xbb67 wrote

This doesn't apply to all white rice. Long, medium, and short grain are all cooked differently. Also different cultures will cook the similar varietals differently based on their dishes.

Do you really think all white rice is the same? Is all white bread cooked the same way?

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ReflectionEterna t1_j1xbpfb wrote

Also, it's not so much fragility as not liking it when people who don't understand a topic try to make people feel bad, even though you really don't even know what you're talking about.

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FoxcMama t1_j1xbtng wrote

Bro Im half asian. South and west. White rice whether its long or medium is cooked with the same ratio.

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ReflectionEterna t1_j1xcmf1 wrote

Bro, I am 100% Asian. I cook rice in a rice cooker just like you do. However, there are cultures who do not cook rice in the way you describe. For instance, Basmati rice in Indian and Pakistani culture is cooked very differently, and with different ratios. They look for a non-sticky rice with individual grains. You don't get that from a 2:1 ratio in a rice cooker.

So literally Southwest Asian cultures (the Indian subcontinent) cook white rice in a very different manner from you and I (although very similar to the OP), and you give them shit for not knowing how to cook white rice?

I fucking love Indian food, but I guess you've never had it. You have only ever had the stickier rice from eastern Asia? Broaden your horizons a bit.

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