/ck/ - Food & Cooking

What's the best kind of rice for your body? I grew up eating short grain white rice but I have have been eating short grain brown rice for about 3-4 years now because muh fibre. What kind of rice do /ck/ eat? And does different types of rice have beneficial effects on your body?

>>10473674
its only a matter of time

My rice always turns out tasteless, undercooked, yet burnt, even if I overseason it and no matter if I cook it on high for a short time or low for a long time.

What I'm doing now is:
> Tin of coconut milk to the boil with salt, tumeric, thyme, onion, garlic, or whatever (making sure the seasoning is much heavier than I want it to be once it's cooked)
> Add brown basmati to under the liquid level, cover and boil for 25 minutes.
> After 25 minutes, rice isn't cooked, all the flavour is zapped away, and replaced with horrible burnt rice flavour from the black rice stuck to the bottom of the pan.
> This happens even if I cook it on low heat for a longer time.

My friend cooks this all the time and it works perfectly without doing anything special.

Help me please. This is infuriating.

Whenever I cook rice it quickly looses all its flavour and becomes tasteless in the end.

I make sure the flavours are stronger than they need to be in the beginning, like adding a bit too much salt, etc, make sure the water is just above rice level, bring it to the boil then reduce to the lowest heat and proceed to cook for like an hour.

If I have the heat higher it tends to burn on the bottom making it taste nasty, while still not cooking the rice.

I feel like I'm doing something incredibly wrong.

Any tips?

How long is rice good for if its been sitting on the counter in a covered pot in a somewhat chilly kitchen? It was cooked in chicken broth and has onions garlic and chilis in it if that matters.