Why do I find rice so hard
So I always used microwave rice (I know, I know...) and about 6 months ago I stopped buying it and started cooking rice, mostly white long grain.
Method (induction hob/stove) : wash rice, one cup of rice to 1 cup of water. Bring to the boil from cold, no lid
Low heat for 15min with a tight lid.
Remove from heat and leave for 10 minutes (without touching the lid)
It always comes out pretty mushy. Like...it's edible but kinda mushy.
Any tips please?