SEEING-TO-BELIEVE
Head Chef
i plan to make some indian rice tomorrow and want to know. i don't like my rice to wet and "puffed"....
Well, that explains it. I have never used a rice cooker. I only cook brown rice and I always use 2 parts water to 1 part rice by volume. It's been working well for me for over 50 years, whether it's long or short grain or even brown basmati.BTW, I use a rice cooker, every time.
THAT is why I use a rice cooker!But it all depends on how you cook it, how strong the boil and how long.
I bring to the boil with the lid on, stir once, and then either turn of the gas (in summer) or simmer for a couple minutes more (in winter).
Then leave to stand with the lid on. No stirring or anything till just before use.
Sometimes I cover the pot with a towel, to keep it hot.
Jasmine is more fragile than basmati.
Another option for basmati is to boil rice in plenty water, then drain and steam till done (colander over a pot with boiling water works well. Also for reheating left over rice)