Quick technique guide on making long grain rice in the Malaysian rice cooker and in the multi cooker.
In both cases I washed the rice until not cloudy, then left it to soak for a short period. I then drained the rice and weighed it again in order to know how much water had been absorbed. This was included in the water added to cook with, giving total accuracy.
I made this initially with 1 to 1.5 ratio rice to water in grams. However that wasn’t cooked through, so I threw in another 45g, left it on “keep warm” for another 10 minutes and it came out beautifully. Which leads me too conclude that for this cooker the correct ratio is 1 to 2 by weight. More or less. But I’d like to try this againto be sure.
I also went in with 1 to 1.5 for the Sage, let it do it’s thing on the standard rice settings, and it came out… Pretty perfectly. The rice was individual, but also pleasingly sticky, and could be fluffed up nicely. You could potentially even reduce this slightly if you want it less sticky? Either that or reduce the pressure from medium (default) to low? Regardless, I’d actually say this was my preferred rice, albeit there’s room for refinement with the rice cooker.
[Update 17/04/24]
Interestingly, the left over rice, stored in an airtight box in the fridge for a day, was quite al dente when being reheated. No great problem, a little extra water and a few minutes in the microwave did the trick. However is it indicative that I might be undercooking them in the first place? Or is the rice being actively dehydrated in the fridge? More experiments required, perhaps.