Is there a method for cooking red cargo rice so it won't come out too chewy or gummy?
... Or this just the way red cargo rice is and therefore inevitable?
I've been cooking and eating red cargo rice for a while now, and although I like it fine mixed in with other ingredients, when I eat it by itself I find too chewy and gummy. This is not a problem I have with brown rices. Even though they do have that sort of texture, it's not as pronounced.
So this my question to you good Home Cooking folk. Is there a method for cooking red cargo rice so it won't come out too chewy or gummy, or do I just have to suck it up?
BTW, I'm aware of the existence of other types of red, brown and black rices and I have bought, cooked and enjoyed many of them. This question is specifically about red cargo rice because I just happen to have four pound bag of the stuff to get through.
Thank you in advance for your help,
P.S. For those who might want to know, I cook the rice the same way as all my other rices. 1:1.5 rice to water ratio, simmer for 15-18 minutes, rest for 10 min, fluff and serve. I pre-soak when I can, but it doesn't seem to make a difference.
Your cooking time seems to be on the short side. Try cooking it longer. How long depends on taste and variety, so you'll have to experiment. In Bangkok prison they overcooked it so the grains were all burst open, soft but not appetizing. Sole accompaniments were cucumber, raw aubergine, and fermented fish entrails. Three times a day, every day. But I should thank them for the introduction to red rice.