>I have never figured out why people screw up cooking rice ... when I was young and a lazy cook, I came up with a much easier way to cook rice ... I just boil it in lots of water, like pasta. Put rice in a pot of boiling water, boil it for 13 minutes, drain and serve. Comes out perfect every time!

The Koreans and the Japanese, they let the rice set for about 10 minutes after it's cooked. During this time the lid should not be opened.

If it's timed right, the rice comes out delightfully soft and very slightly sticky.
If it ain't sticky, you can't make Sushi with it. :)


>>>Another one was the guy on one of the early Survivor seasons (the only one I have watched) who was a chef from Michigan and talked a pretty good game. But he managed to screw up rice, of all things -- twice! They had only a limited supply and the other survivalists were pretty irritated at him.
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>>Actually Korean/Japanese rice is relatively easy to screw up, even with modern rice cooker. Too much water, it comes out too doughy. Not enough water it comes out under cooked and dry.