Originally Posted by
LapLap
No, but I loved seeing the sticky/soft/smooth/chart for different varieties on this page
https://the-rice-factory.square.site/shop/6
Helped explain why we (chez LapLap) prefer
Akita Komachi to Koshihikari rice. Means I am now aware of “Nanatsuboshi” as a variety to actively look for (“Tsuyahime” too).
The graph visualisation is helpful. Seems, through trial and error, we generally cook the “softer” rices with a little less water to coax them towards the “puchi puchi” bordering on “koshi” (tougher) texture we prefer. Stirring/turning over rice as soon as it is done cooking and resting is also important for texture. If you end up with rice that still isn’t as optimal as you’d prefer, adding a spoon of rinsed millet grains before cooking helps.
Yes, Akita Komachi is the brand I usually buy. I am satisfy with Akita Komachi!
Now, another thing is my rice cooker is getting quite old, cannot recall when I bought it which mean least 3-4 years old, likely lot more older. Being told that I should buy new rice cooker, was told that will make difference in quality of cooked rice.