Tasteless Rice

>i'm steaming it

Yeah there's your problem. Cook it the normal way.

I love rice.

Steaming is fairly normal and should if anything make it tastier. Correct me if I'm wrong though. And, as I keep saying, cooking on high heat makes it burn without cooking.

Steaming is the normal way to cook rice, dum dum. What do you think you're doing? Braising it?

The whole point of adding aromatics or broth to rice is that it will absorb the flavor whole it cooks. You completely cancel that out when you steam it. Have you ever reduced a sauce? You'll notice that removing water by boiling concentrates the flavor, because steam is literally nothing but water and microscopic amounts of whatever you put in the water.

Holy shit. No. The normal way is a fucking 2:1 ratio on the stove because you're not a fucking retard who can't cook something as simple as rice without a special contraption.

Is rice supposed to have flavor? I always considered it like potatoes or bread. Mostly carbs that need something else to add flavor.

Boiling is just steaming at a much higher temperature. In terms of sauce, the exact same thing happens: flavours concentrate as water is removed. If anything, cooking it on low temperature would concentrate it more as nothing BUT the water is evaporating.

I don't use a special contraption, I use a hob as you said. And 2:1 is most assuredly NOT the "normal" way.

PLEASE CAN SOMEONE NOT SAY SOMETHING RETARDED.

This is so tiring.

It can do, but I get what you're saying.

You're calling everyone retarded but you literally can't cook rice. You're the retard here man.

Yup, this is bait alright. Y'got me.

>tfw overweight tastebudlets need to add butter and rice and stock and whatever other fatty fat shit to taste a simple and subtle flavor as rice

Have you actually read any of the things I've said? You would have a vastly different opinion if you were taking anything in. Why are you even commenting if it's not constructive and directly about my query? And you call me retarded for not being able to do something until I can do it? Kmt.

So much food from around the world has flavoured rice. And you presume that people who eat flavoured rice don't also eat unflavoured rice.

So much bullshit in this thread, literally just answer the question :)

You came here asking for advice but refuse to admit you're doing anything wrong, what the fuck do you expect?

I don't refuse to admit I'm doing anything wrong, I just want someone to make a suggestion that makes sense. This isn't magic.

To follow up, all people have said is that it's impossible to slow cook rice, which is demonstrably wrong. People on a board dedicated to food should know that.

>That's essentially what I'm doing. Broth is just stock, vegetables, spices n such simmered in water.

Broth is that boiled for a looong time.

I'm telling you that I make rice all the time and it tastes like whatever I put in the water because I don't fucking steam it because steam has no flavour because it is just water. If you simply tried cooking it in water instead of blathering on and insisting that steam does in fact have flavour you'd realize how fucking wrong you are and shut your fucking craw but you just want to whine about how your food tastes like crap but it's totally not your fault.

I am cooking it in water, just at a lower temperature so it's not a roaring boil. I'm not suggesting the steam itself has flavour. It's like you have a mission to misconstrue everything I say just for the sake of argument.

I am cooking it just like you or anyone else would, with flavour, at a lower temperature for longer. I don't know why I even have to keep hammering that in, jesus. Now, what do the other millions of people who cook rice using the same basic method as me do to ensure the flavour stays?

I can't think of anything except you're not using enough of whatever you're using for flavour. Either that or your taste buds are defective. In any case I'm pretty convinced that you're a good troll at this point.

I try to make it too flavourful to begin with, like putting in a little too much salt/stock or whatever. Would you suggest even more?

foodiewithfamily.com/homemade-furikake-japanese-rice-seasoning/

Interesting, thank you.

Buy better rice. Use spices or a cooking base. Don't be afraid of "burning" it. That golden-brown crispy layer on the bottom of the pot is the best rice. Many people intentionally try to make that layer. Stop being retarded.

Also what kind of rice are you using? Not all rice is the same.

Brown wholegrain basmati. Ime when the rice starts sticking to the bottom the rest of the rice is only cooked when the sticky but is burning and making everything taste rank. Is there a better way to do it?

wtf white people u cray

I've always hated mexican style rice for the seasoning is way too pungent. I eat rice as a medium, not as some entree.

Use a rice cooker

I agree with the idea of it being a medium, but it can be a tasty yet not overbearing medium. Coconut rice, for example.

What's different about a rice cooker?

add a coupe of bay leaves

t. autistic redditor