When cooking either jasmine rice or basmati rice in a rice cooker, rinse and soak as you would normally do, measuring the water the traditional way rather than using the cooker's guidelines, which seem to be intended for medium grain rice. For long grain, I use 4 c. water to 3 c. rice. (For medium grain I use 3 c. water to 2 cups rice). I hope it turns out good for you.
I love mustard greens, but I've only cooked them in simple ways--steamed plain, or sometimes with some onion and fresh hot chiles. |