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Tastes and has the texture of Chinese restaurant rice. I use mine 3+ days a week. Worth it if you eat that much.
by willcipriano 2y ago
Tastes and has the texture of Chinese restaurant rice. I use mine 3+ days a week. Worth it if you eat that much.
- eru 2y agoIt's funny, because here in Singapore the gold standard for rice would be Japanese and Korean restaurants. The various Chinese cuisines aren't really all that renowned for their rice. (Just like eg the English technically have bread in their cuisine, but it's nothing to write home about.)
- willcipriano 2y agoI can't say I know the difference, but I imagine the Japanese and Korean rices aren't like the 'boil in a bag' stuff Americans eat at home that I'm comparing it too.
- eru 2y agoOh, approximately no one uses boil-in-the-bag rice in Singapore. Neither at home nor in a restaurant, even at the low end. The various Chinese cuisines have serviceable rice, it's just that the premium stuff tends to be Japanese and Korean. (But it's not just a single 'quality' dimension. They differ in kind, too.) Btw, you should try Nasi Lemak. It's a dish that has its rice in coconut milk. Very tasty. https://en.wikipedia.org/wiki/Nasi_lemak https://en.wikipedia.org/wiki/Nasi_lemak