<p>I do have a rice cooker.</p>
<p>Is it the type of rice they use? IF so, what type is it? Is it a technique?</p>
<p>Use basmati rice. </p>
<p>It took me a while to figure this out too, but I think it is using the “Calrose” type of rice (Google this to see photo, availabilty, etc.). Some people recommend soaking it for up to an hour before cooking. I don’t think a rice cooker is essential (I never use one), but it may help. I will be interested to see what other people recommend!</p>
<p>Use the Zojirushi rice cooker. I bought mine at Costco. Use Thai Jasmine rice but the calrose rice at Costco works too. Plus it’s cheaper too.</p>
<p>Edited to add: You don’t need to soak the rice but before I cook the rice, I do rinse the rice about 5x times with water until the water is clear.</p>
<p>Use short-grain rice, like Calrose. It’s stickier than long-grain rice. And if you like rice, get a rice cooker.</p>
<p>Basmati rice is delicious, but it is not like the rice found in Chinese or Japanese restaurants. Use basmati rice when you are cooking Indian food. </p>
<p>Depends upon the type of restaurant. My mother is Japanese and puts her nose up at the Chinese and other rices used at other Asian restaurants. The Japanese rice is a lot stickier. She also insists upon a Japanese rice cooker. The rice is rinsed and then soaks in water in the rice cooker for about 10-20 minutes and then after cooking, sits to set another 10-20 minutes. Drives me nuts, as I’d just as soon pop the rice and water in the cooker and if needed go to it as soon as it turns off. My mother puts a paper towel sheet under the lid to collect the condensation after the cooking is done and the setting is important to her. Then one has to mix the rice , taking it off the wall of the cooker and mixing it. Also, she has her brands of rice, and can tell if it’s “new” rice or not and the time of setting is so adjusted. She won’t touch Costco or any supermarket rice. Has to be from the Japanese store. </p>
<p>I have a rice cooker.</p>
<p>I’ve seen Calrose at Costco…I’ll buy some. So, is there a technique?</p>
<p>I do it the same way as Krlilies, with the same cooker and Jasmine rice, and it turns out perfect every time.</p>
<p>“Has to be from the Japanese store.”</p>
<p>Ok…but what type? brand? </p>
<p>To go with a recipe for cooking basmati rice with an Indian dish, Cooks Illustrated instructed one to place a clean dish towel under the pot lid for 10 minutes after the rice was cooked (off heat) for exactly the reason described by Captain. This collects the condensation and helps keep too much moisture from being absorbed. I haven’t tried this technique with my sticky rice yet, but now I will.</p>
<p>@krililies and @emaheevul07</p>
<p>I do love the smell of jasmine, and my son’s Vietnamese GF’s family only uses jasmine, but it’s not like the sticky white rice you get at Asian restaurants. </p>
<p>I guess my Asian restaurant must not be very Asian… I can’t tell the difference at all between what I make and what they serve. I trust that you are correct, though.</p>
<p>Go to an Asian market and get sticky rice. It’s the best.</p>
<p>Right now I’m using Kagayaki rice. I’ve also bought something called Nishiki rice, but my mother seems to think that’s more for sushi. Just as the eskimos might have many versions of snow, so do the Asians for rice and tea. You think rice gets complicated, try making an acceptable cup of green tea for a picky old Japanese woman. And I ;m not talking about any ceremony with it. </p>
<p>Asian is generic. Many types and kinds of Asians.</p>
<p>@mom2collegekids Then use japanese rice but it’s more expensive. I don’t really like too sticky rice unless I’m eating sushi. I prefer fluffy white rice. I can’t remember the brand of the jasmine rice that ended up almost as sticky as japanese rice. Calrose ends up sticky too but I mix the rice then let it “steam cook” for an additional ten minutes to make the grains fluffier. I suppose as soon as the rice cooker bell rings signalling that the rice is done you can open the lid, mix the rice and just as @cptofthehouse suggested, put a paper towel on top of the container.</p>
<p>Have to use short grain rice, not long grain. Using a rice cooker is also very helpful. Have used many different brands of rice and rice cooker, but those are the most important details. </p>
<p>Do NOT buy sweet rice unless you want sticky mochi rice (which has it’s own setting on some automatic rice cookers). </p>
<p>I prefer the less sticky rice that is used in most Chinese restaurants, personally. Also better to make fried rice with the leftover. The sticky rice is more difficult to use later, though there are times, I like it just fine, such as in Donburis. </p>
<p>I just asked my friend who was born in China, and his parents are native-born Chinese and have lived in China most of their lives. He says they always buy Kokuho rice.</p>
<p>To make sticky rice, I use calrose in a rice cooker. Sometimes I add a little more water than it suggests. </p>
<p>Yes, that’s it. Kokuho rice. I mistakenly thought it was jasmine rice and bought it. </p>