@@TheNeurospicyMama looks really good btw! Question. Is that just long grain white rice? And you did 12 minutes and quick release? I’ve been using jasmine, 3 minute pressure cook, and then another 8-9 minute natural release, but sometimes (randomly, it seems) it’ll come out kinda mushy, and I can’t figure out why. I always rinse it and always use the same ratio of rice to water. I dunno lol. Might be a good video idea for you.
@@shapeofsoup I use the rice button which does 12 minutes. I find if I do QR it is less mushy after the 12 minutes and if ignore it for too long doing more NR it'll get mushier. I usually don't rinse my rice even though it's highly recommended to do so. I personally can never tell a difference so it's a step I ignore. 😬 I'm trying to remember if this is basamati rice or Jasmine. I usually buy it in bulk and honestly don't pay attention. I've recently been interested in learning about the different types of rice. Like aborio is really needed for risotto.
I love mushrooms too. I’ll usually throw them in first though so they’ll cook down more and absorb more flavor from the other ingredients.
That's actually a good idea!💡 I do like my mushrooms caramelized often. ☺️
@@TheNeurospicyMama looks really good btw!
Question. Is that just long grain white rice? And you did 12 minutes and quick release? I’ve been using jasmine, 3 minute pressure cook, and then another 8-9 minute natural release, but sometimes (randomly, it seems) it’ll come out kinda mushy, and I can’t figure out why. I always rinse it and always use the same ratio of rice to water. I dunno lol. Might be a good video idea for you.
@@shapeofsoup I use the rice button which does 12 minutes. I find if I do QR it is less mushy after the 12 minutes and if ignore it for too long doing more NR it'll get mushier. I usually don't rinse my rice even though it's highly recommended to do so. I personally can never tell a difference so it's a step I ignore. 😬 I'm trying to remember if this is basamati rice or Jasmine. I usually buy it in bulk and honestly don't pay attention. I've recently been interested in learning about the different types of rice. Like aborio is really needed for risotto.