this post was submitted on 16 Mar 2024
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True story (lemmy.dbzer0.com)
submitted 8 months ago by [email protected] to c/[email protected]
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[–] [email protected] 2 points 8 months ago (1 children)

Sorry, I just meant that the jasmine rice we get in the US seems different than the stuff you get in a more authentic asian restaurant, but this could be due to many factors. I do realize that jasmine rice was not invented in the US though.

I've heard both sticky rice and sushi rice used interchangeably, I'm not sure if one is more correct than the other.

[–] [email protected] 2 points 8 months ago (1 children)

That's likely due to quality, how they're cooking it, and how fresh the rice is itself.

Jasmine rice loses its smell pretty fast and restaurants go through a lot so they and their suppliers are likely turning their stock faster and getting fresher rice.

The amount of water can make a huge difference in steaming rice even in a rice cooker. The packaging I see usually calls for like 1 1/4 water to 1 cup rice but personally I prefer a 1:1 ratio. Also always remember to fluff after it's cooked!

American stores are also unlikely to carry some of the top Jasmine rice brands. I suggest a Thai brand whenever you can for Jasmine rice. I personally like the three ladies but there are other good Thai brands too.

[–] [email protected] 1 points 8 months ago

I have always done 2:1 water to rice, didn't know that was too much.