I'm getting ready to try a new teriyaki recipe and the thing that always stumps me is
How do I make my white rice taste as good as the shops? I love teriyaki and good rice is kind for these dishes to me but I can't figure it out. I've tried salt, rice wine vinegar, sugar, pepper, garlic in various compinations.
for refference I'll be makeing one cup of calrose rice
bon appetit
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