Search results

Thanks a lot guys! Does anyone have experience doing this? Sounds like substituting water for dashi stock in the rice cooker would make all the difference.

I'm a very inexperienced, student cook and was thinking of getting a rice cooker in the new year. Me and my girlfriend love Japanese food and our favourite restaurant serves "boiled rice" - it's sticky, tastes quite vinegary and comes with a sprinkling of sesame seeds (I think) on top. I would...