cooking rice

Watching the re-run of Daejungkum (Jewel of the Palace), and the scene of the cooking rice competition made me think of the way I cooked rice. Rice is very important to Asians and it is the main staple especially for those coming from Southern China. The habit of eating rice transmigrated to Korea and Japan (who highly value rice).

Rice is also highly valued in other parts of South East Asia - in Malaysia, Indonesia and the Philippines.

I like hard and chewy rice, while my grandma (when she was around) liked rice that was softer and sticky. In the show - Daejungkum, a method of cooking both hard chewy rice and soft rice in the same pot was shown. I'll be trying it later, and I'll do a second post to tell all of you about it. Is this really possible? Can we do it in our electric rice cookers?

Stay Tuned.....