Originally Posted by
LapLap
That’s my cue!
I present my tried and tested rice cooking method - works with “sushi” rice types, Spanish (non “bomba” rice, particularly the kinds from Calasparra) and Korean rice.
Wow, thanks a lot for such detailed instructions - will try it out.
At the risk of being banned on FT - is a pressure cooker an option for making rice, or is it an absolute no-no?