Just thought I’d share how I cook my rice, after I saw a recipe from Kelli that calls for it. I live in South Korea and my husband is Korean, so that Asian sticky white rice is the main staple for every meal. I like to mix it up tho, bc plain white rice is overly processed. In the picture, I’ve mixed white , brown , sweet, and black rice with pearl barley and lentils. If you like Asian sticky rice, go for short-grained rice and try to invest in a pressure cooker. It takes out all the guess work in measuring and cooks way faster than on the stove. For pressure cooker rice, the ratio is always 1:1 rice to water. So simple and delicious!