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Swapped my old rice cooker for a cast iron pan and it finally clicked
I had this 20 year old rice cooker that always made mushy rice, so I listed it on here and got a cast iron skillet in trade. The first time I used the skillet to make rice pilaf, I realized I had been adding too much water my whole life. What tipped me off was the crispy bits at the bottom, which I used to scrape out and toss. Now I only use the skillet for rice and the texture is way better than anything that cooker ever made. Anyone else discover their old appliance was the problem and not their cooking skills?
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dianahayes1mo ago
Wait, you were scraping out the crispy bits and throwing them away?
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