Rice - how to cook a specific style
Ok, so I eat alot of parboiled stuff. I wanted to go the sticky direction, so I bought a bag of generic asian long-grain. It ALWAYS came out hard in the middle when I used the conventional cooking method (2 to 1 water ratio, bring to boil, cook 20-30 minutes.)
Lately I've noticed high-end restaraunts serving rice, it's not the seperated grain Swiss-Chalet style pilaf, it's the sticky, chewy, thick, glutinous kind. I wanna make rice with the consistency of the kind you get in sushi or in other Japanese food - sticky, sticky, and nice big texture.
How do I accomplish this? Rice cooker and regular rice? Special steps on the stove top?