You need to try the short-grained japonica rice from Northeast Asia, and cook it with a lot of water. The regular long-grained rice is indica rice (jeet + jungle asia rice), which lacks starch and tastes bland and dry.
Your best bet for short-grained rice is probably in Korean restaurants, which are almost always run by authentic Koreans; Chinese restaurants use south China long-grained rice which is bad, and most "Japanese restaurants" in the USA are actually run by Hokkiens.
doublecart :unverified::virgin: /
npub169…fgeyc
2024-02-03 02:29:43
in reply to nevent1q…5qk6
Author Public Key
npub169uk0cr6r589lk5hjy8m944ajzfhdw224kg2vpt60k9sqaaf7lpqmfgeycPublished at
2024-02-03 02:29:43Event JSON
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