Wow, I hate this rice
I bought a suspiciously cheap 10kg sack of "Siam Smile" brand Thai perfumed rice. I've been cooking it in a my rice cooker, which for the past 15 years has produced perfect rice every time with very approximate measurements. As far as I can tell, this stuff goes from crunchy to mush with no in-between edible stage. Or maybe it requires a very specific water-to-rice ratio, but I don't really have the patience for scientific experimentation at dinnertime.
Maybe the stovetop boil-and-drain method would work better with this rice, but it really annoys me. Or, for the price, I should just cut my losses and use it for congee (10kg = 20 years' worth of congee). Any other ideas for what I can do with this stuff? Or tricks for cooking it more successfully?
just cook it on stove in a regular pot and try to figure out the ratio. u got 10kgs anyway. give it a try. usually thai rice use more water than japanese rice. but then again, i am chinese and we like our rice slighty sticky and pillowy rather than american way like uncle ben's. my bag of thai rice takes a ratio between 1:1.75 - 1:2
rice pudding doesn't require the same toothsomeness, and you probably wouldn't notice the imprecision, nor would you have to "babysit" the recipe as much...
you could also cook the rice like risotto, but then let it congeal, ball, and dip in panko and fry.
Thanks for the replies. The congeal+panko idea is excellent, because my love for breading and frying is so great, it will easily overcome any negative feelings I have about the rice.
I will also try pre-soaking. It is not glutinous rice, but it might benefit from a similar treatment.