I've been using the Hiroyuki Terada method for several years for my sushi rice and it's similar give or take a few things, but I still get the occasional hard uncooked grain of rice. Gonna try this guy's method and see if it works better. Thanks.
youtube.com/watch?v=IHyT4WUY2Bk
GrungeQueef /
npub1k4…v6hs3
2024-04-15 09:25:26
in reply to nevent1q…qlsk
Author Public Key
npub1k439hg30ejgjcmfkayq5apl3hv3jg5zghfkpgdtz4eclzcfz4x3sfv6hs3Published at
2024-04-15 09:25:26Event JSON
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