My dad taught me to cook rice and this trick has never failed me. I never measure rice or water. If you want to measure your rice cool, I eyeball it. You put your rice in, after rinsing, then slowly add water and stick your index finger resting on the "top" of the rice. You fill until the water hits your first bend after the fingernail (knuckle/digit?) whatever the hell it's called. Boom. Perfect rice EVERY time. My dad learned it from his best friends Japanese mother. Really cool trick actually.
Great tip! This is how I usually cook rice, but I had never cooked glutinous rice before. I added a bit too much water. Drier would probably have been better, as the rice didn't soak in as much of the coconut sauce as I would have liked. However, I was able to skip the soaking overnight step and make the dessert same day.
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