Cooking and Baking

Why is rice always a problem!?

So White Rice. Sounds pretty simple, right? Normal, every day, no special grain White Rice. For some odd reason that I'm still trying to understand; when I make it there is always a very odd bitter after-taste. I've tried using broth instead of normal water. I've adjusted the salt content. I've tried different cooking methods (Baked, boiled, steamed...). How can I avoid this?


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