This is indeed a difficult question to answer.

Why?

Because, except for fast food and very cheap, low quality rice, everything tastes good.

There are many varieties of rice, in fact, there are over 40,000 varieties of rice, some of which have amazing and unique flavors. There is something for everyone.

One of our favorite foods is black rice, sometimes called "forbidden rice." "The flavor is very good - mild yet rich nutty flavor." So is the nutritional profile. Have you tried it?

There is jasmine rice, which has a light floral aroma and has a soft and sticky texture after being cooked; and there is basmati rice, which has a unique nutty flavor and Fluffy texture.

If you have an Asian or Indian market near Vancouver, check it out and try the varieties of rice on offer. The cuisine of much of Asia and the subcontinent is based on rice, and they know their food and can point you in the right direction.

So

Start with quality stuff. Don't buy cheap, instant or quick-cooking rice.

Then, don’t get too fancy and start with a simple rice cooker. They did a great job.

First bake the rice in another pot until it becomes fragrant.

Add it to the rice cooker.

Add appropriate amount of water or soup according to the type and quantity of rice, season with salt, or add cinnamon sticks or dried red peppers.

Stir it and put it on the rice cooker.

Cover it and don't touch it.

While the rice cooker is turned over to heat, unplug and let the rice sit, covered, for 10 minutes.

Then fluff it up with a fork and serve.

When rice is refrigerated, its carbohydrates undergo chemical changes that permanently alter its texture. It won't be the same as freshly cooked, but will work well in a stir-fry or similar dish. In some parts of the world, rice is eaten with various other dishes. Some people also eat directly after the main meal. I understand that for many Westerners, the preference is to cook rice with stock and herbs and then cook the rice in a fairly deep pan.

Personally, I like to use a rice cooker every day for rice, I can make what we call Maze Gohan (mixed rice) Kakikome Gohan (rice cooked in a rice cooker or desire, with a solid top The lid (rice) consists of some bamboo shoots, carrot slices, burdock root, water, shoyu (soy sauce), and dashi (Japanese old soup), which is like pilaf. However, the rice is not stir-fried first, but is rinsed first and then the other ingredients are added Ingredients, then put the rice cooker on the appropriate cycle and bring to a boil

Another difference with rice is that many Westerners like to have meat and gravy on top of the rice, while in Japan, China and Korea. , the rice is usually served in a separate bowl without any gravy. There is no right or wrong way to eat it, it's just important to respect that rice is more Asian than western. More staples.