Use a rice cooker and prepare as normal. Before starting the cycle, add in about a teaspoon of salt and about 2 teaspoons of either rice wine vinegar or cider vinegar. Mix well then cook as usual. Adjust for the stovetop method if you don't have a rice cooker.

I find that the rice wine vinegar works better, but that the cider vinegar works just fine. You're going to worry that you put in too much vinegar because you can smell it a little while it's cooking. But guess what? You didn't. That little bit of acidity in contrast with the slight sweetness of the rice starch balances out.

I've also recently learned of the flavor triangle. You're meant to balance sweet, salty, and bitter. The recipe above does that for rice.

Last tdbit: my chef friend turned me on to this, and it's all I use now:

https://www.amazon.com/Sun-Luck-Niko-Rice-Calrose/dp/B00IBQ2YFE

Moral: don't be afraid of vinegar. Play with it a bit and see what you like.

[–] AdamHenry@discuss.tchncs.de 2 points 1 year ago (1 children)

Amazing answer! I'm going to store it and use it. Thank you.

[–] stolid_agnostic@lemmy.ml 1 points 1 year ago* (last edited 1 year ago) (1 children)

I used to get all the fancy brown and wild rices, the long grain rice, etc. Calrose is just no-fuss. It definitely has its uses and you're not going to make biriyani with it, for instance. What it's great for is when you just need rice on the side of whatever else you are making.

I hope this works for you. Please let me know what you think if you end up trying it.

p.s. just noticed that I linked you to a 5lb bag! LOL. They come in small bags too so don't worry too much about that.

[–] AdamHenry@discuss.tchncs.de 1 points 1 year ago

Lol, no worries. I knew you had good intentions only when posting.