Silly Question About Cooking Rice
Does anyone know how the southern BBQ joints prepare that perfect rice they serve on buffets?
Each grain is perfectly prepared, nothing is sticky and the consistency is always exactly the same.
When I prepare instant rice it usually comes out close but not exact but any time I try to make "real" rice it never achieves the same level of perfection. Whether white or brown rice, I've never got it just the way these restaurants do and what's more is they do it several pounds of rice at once.
What is the secret?