Hello, Veeky Forums!

Looks like an oversized umeboshi.

A good rice cooker will make it close enough to as good that, unless you're entertaining, it'll work. I've got a Zojirushi I use for normal cooking, but if there's company and I'm going to cook rice I go for cast iron.

Great stuff to have around.

Try making chazuke or onigiri. Both are fucking simple and tasty.

Salt, pepper, red pepper flakes, cook in chicken broth.

I got a rice cooker too. does anyone know how to prevent a burnt layer from forming on the bottom?

Pepsi

Just add red (cayenne) pepper and paprika to plain old white rice after you're done cooking it.
Get a bigass spicy sausage at the grocery store and put slices of it in there. Boom, you got dope-ass budget jambalaya.

Unfortunately, that just means your rice cooker sucks and gets too hot for too long. Spending more on a rice cooker is always worth it.

However, you can still prevent it burning by adding a little more water and making sure to open the cooker and stir the rice right when it finishes cooking. Also, you can add a little salt so the water will get hotter before it starts evaporating. When I say little, I mean even a pinch you can't taste is enough to do it. Anything more will change the flavor, which you may or may not want.

I used to do that all the time with pic related
I'd get a kielbasa, slice it up, fry it in a pan briefly and throw it in.

Got sick of it after the second week in a row though

>Got sick of it after the second week in a row though
Probably the worst part of living alone and cooking for yourself.

Raw egg in top

I get a tiny golden spot on the bottom of my rice too...

I remember reading that my rice cooker (decent quality Tiger one) suggested to leave it closed for another 10 min after it finished as it is still technically steaming even if the cooking light is off.

I'm a big fan of kielbasa and will definitely try this sometime soon!

This seems like a good place to ask, what kind of rice would I use if I want to make sticky rice?
I have a rice maker, but I also have a special aluminum pot thing and wicker like basket from someone a while back who demonstrated how to make sticky rice
I just for the life of me can't remember what grain/type of rice it was

just means your rice cooker sucks, or you are putting too little water in. I suffered the same problem until i upgraded, made a huge difference. From a $30 AUD to a $120 AUD rice cooker.

changed my life

My oven has been broken for the last 4-5 years, so i've gotten creative. I've even cooked cakes in mine.

You have to get jasmine rice and soak it in water for an hour or so, then steam the rice on top of a steamer of if you for some reason had a wooden basket for steaming

source: I'm thai

This should be in war thunder

I prepare my rice in a rice cooker.

Sharpening the rice just before cooking rice makes it dramatically more delicious. refresh.

amazon.com/BR-CB05-HA-flavor-Tsukitate-household-ZOJIRUSHI/dp/B002HL9M9A/

Get glutinous rice.

This is one technique, but it really works better with glutinous rice, black/purple glutinous rice is especially delicious.

Jasmine Rice. 3:2 water to rice ratio
Teaspoon of cardamon powder
Dash of Soy sauce
Dash of Garlic salt

Done.

My rice cooker isn't fancy or anything, you just press down on a lever and put the glass lid on it.

Is my rice cooker able to do all this shit you guys say? I don't have some temperature changer or some time shit, it literally just cooks and stops on its own.

A whole peeled onion studded with half a dozen cloves cooked along with the rice also makes for a delicious, fragrant aroma.