I've tried everything that I've read on how to get the rice properly flavorful but distinct firm grains in dishes like Jambalaya, Paella, and Jamaican Peas and Rice but no matter what I try I get sticky mushy rice. I'm diligent about properly rinsing the rice, not using too much water and using the correct kind of rice for the right application all to no avail.
It's called "the spruce-up"
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