Hi – new here, many apologies if this is in the wrong place, or otherwise hilariously botched. (In theory I’m a chowhound refugee, but it’s forever since I posted there either – not sure it’s even reasonably possible to post there!)
Against my better judgement I recently bought some “Easy Cook” long-grain rice – my local store oddly seems to have discontinued their “normal” long-grain rice, and I had a moment of weakness. No problem, I thought, it’s just parboiled LG rice, so I’ll just use my usual absorption method, but maybe I’ll need to adjust needed water and cooking time downward.
Apparently just the reverse. Rice was dry and hard, which I can’t get my head around at all. Had to repeatedly add more water and keep steaming to get it to any approximation of cooked. Any idea what might be going on here? Does ECLG rice not work at all with this method, and it’s necessary to use the ‘boil it like pasta’ technique? Does absorption work with a slightly tweaked water ratio? EC brands too hellishly varied to say?