Re: Perfect Rice
I cook rice and do the 'kani' test, you take a grain and squeeze it between finger tips. The rice grain should break into 3 (that's 2 kani). Some people suggest 2 kani but that doesn't work for me.
Once I've cooked it to this point, i drain the rice, and with a light hand move the rice around so it lets the steam out and stops cooking.
Then layer and continue as normal.