— Elisa Sinnett

Well, I'm sorry that's happening. Uh, and once you now know the, it's like a formula, it's like a mathematical formula, then you will figure out how to do that. Now I did find a link for you for foolproof making rice. So what's important to know is that you, you start to by rinsing your rice. I wouldn't soak them. You're not there yet. I would rinse your rice and until it the water runs clear, I would follow the rest, the directions on the, the back of the package. Um, I would actually, if I were you, I would cook it in broth and just don't go any wilder than that and cook it in a pot with a tight fitting lid. 'cause you wanna make sure that the water's not escaping through a loose lid. And you wanna make sure the pan might, my comment about the pan was directed to you that the pan's not so wide at the bottom that the water evaporates before it cooks. Rice cookers are absolutely okay. Sometimes rice cookers will shut off if there's not enough, um, moisture in there and you might need to add a little more moisture. Do not touch the lid that was also, don't touch the lid, let it cook and then let it rest. Just like when you're making a big piece of meat, if you do, you let it rest to let everything kind of go back to normal kind of equilibrate. Is it important to toast the rice first? You don't need to toast the rice first. I would actually say why don't you get really good at not toasting the rice work on just doing plain rice with a broth and get that down. Um, and then once you do that, then you can start to toast or add a mere POIs or um, add some spices to your rice.

https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-rice