Rice.

Originally Posted by RacinReaver

It has to do with the type of the rice, how much water you put in, and how long you cook it. For stickier rice put in more water and cook a little less time, for drier rice put in less water and cook for a little less.

Can anyone tell me what the huge benefit of using a rice cooker over cooking it in a two quart pot is?

._.;; It...um...keeps your rice warmy and steamy...?

Anyways, I *heart* rice. Delicious stuff! I'm not sure what the exact difference is between "American rice" to "Asian rice", but I think it might have something to do with the grain size, species of rice, and cooking style...?

I'm not exactly sure about water-to-rice measurement ratios, but my mom taught me that you need to clean the rice several times in cold water (although I realize now that this kinda washes away any sprayed on nutrients and such =/...), and then fill the pot with water until it the water level touches the knuckle of your middle finger.

I've always made rice like this, and it always turns out cute and fluffy.

Has anyone had any purple rice before? I think it's actually normal rice, but with a certain kinds of bean/grain mixed in....I'm not sure what it's called in English, but I would like to buy some from Safeway or something if it's avaliable...

EDIT: W-What's going on...? Why am I a moderator...? ;__; (Is this the April Fool's joke? It's not very funny...)

Jam it back in, in the dark.