I’ve been trying to make really good white rice at home using my Yum Asia Panda Mini rice cooker. I’m based in Spain, and I’ve tested a few rice types: arroz bomba (from Valencia), some sushi rice brands available here, and basic short-grain white rice.
It’s… fine. But it never comes close to the kind of rice I’ve eaten at a few places that absolutely nailed it, like Usagi in Barcelona or some spots in Kyoto. I’m chasing that ultra-glossy, slightly sticky, pearly rice with great flavor and that beautiful shine.
I’m attaching:
- A few reference photos of rice from the restaurants I mentioned, which I consider perfect
- A photo of how my rice usually turns out (the salmon one)
I already do the basics: I rinse the rice until the water is almost clear, and I use the markings inside the rice cooker bowl to measure water precisely.
So:
- Is the rice variety the key here? Any specific brands I should look for in Europe?
- Could it be water quality, soaking time, or something else?
- Do restaurants use different cooking ratios or methods even with rice cookers?
What am I missing to get that beautiful nacarado rice?
by lady_caballo