You’re supposed to rinse it half a dozen times or more to remove the cloudy white starch. Then let it sit 10-15 min til it stops crackling/has soaked up water. Then cook it with a lid on. Once you’ve boiled it til it sits solid in the pan/the water is mostly gone, take it off the heat and let it sit 10 min for final steaming, and do not take off the lid.
The last step’s the most important one. I usually dont bother washing/soaking. Yep, i’m white.
“yep I’m white” “I only know this because I’m a weaboo”
White ppl know that rice is like… not exclusive to the japanese right?
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