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…
