this post was submitted on 31 Jan 2024
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I’ve had mixed success with it. I don’t remember it’s more successful with rice or pasta or what, but (I think) the idea is that it breaks up enough of the starchy bubbles that they’ll tend to stay more level with the top of the pot.
I cover rice and let it steam itself. Are you one of those psychopaths that cooks rice like pasta?
Just put a little olive oil in with the pasta to prevent boil-over.
Tbh at this point in my life I just buy the microwaveable bags of rice and call it a day. Every once in a while I tell myself that I should get one of those super fancy rice cookers, but then I remember I’m hardly cooking at all anymore.
But, yes, my Irish ma taught me to cook rice like pasta.
I've been thriving off of basic tiger rice coolers for decades at this point. It doesn't need to be fancy. Cup of rice, fill to line, do something else for 10 minutes