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You’re expecting the wrong behavior and texture from long grained rice. It’s not curry or sushi rice, so it’s not meant to clump. Long grain rice dishes typically prefer unclumped and unsticky rice.
Can you make long grain that clumps up but then breaks down to individual perfectly cooked grains in your mouth?
You’re expecting the wrong behavior and texture from long grained rice. It’s not curry or sushi rice, so it’s not meant to clump. Long grain rice dishes typically prefer unclumped and unsticky rice.
I know. That’s why I do medium or short grain.
This just a joke rant. ;)