A few years ago at a culinary conference in the states, I met some eager-beaver folks from the International Rice Board, or something like that, who were there to promote rice consumption. I told them, point blank: “If you really, truly want to increase the consumption of rice, just send everyone a rice cooker.”
I loved mine, but unfortunately in Paris my kitchen is so small that I don’t have room for one. I guess I could get rid of my espresso maker, but really, that’s just not a possibility. (And every time I pass the panini grills at Darty I sigh in admiration…and keep walking.) So I’ve learned to make Asian-style rice in a regular saucepan, which is entirely possible.
Some of the information I gleaned from posts at My Korean Kitchen and this rice is perfect not just on its own, but to use for making fried rice. If you’ve ever tried fried rice and were confronted with a sticky disaster, the secrets is to always use day-old rice and separate the grains thoroughly with your fingers before frying it up.