This question is specifically about short grain pearl rice.
I recently got a nice Zojirushi rice cooker that has all the bells and whistles, and I've been wanting to use it to prepare perfect rice. I know that is a little subjective, but let's assume I just want distinct, not mushy, kernels that are clean and moderately sticky.
Items that I would like to have addressed:
- Washing. I already do this, but including good methods would be appreciated.
- Water proportions. I've found a 2:1 ratio makes them a little mushy, but any thoughts on this would be appreciated.
- Soaking. I have heard people do this, but I haven't ever tried it. Does this affect how much water you use? What are some good methods for doing this?
- Post cooking instructions. E.g. should it be allowed to cool, taken of warm setting, should the top be opened to let steam out, etc.
I know a lot of these items can be somewhat opinion based, so if that is the case, just comment on how any changes will affect the end product.