Taste a few grains to confirm rice is done (not crunchy, not mushy)
The reliable way to confirm doneness is to taste: rice should be tender with no crunch and not mushy.
The transcript states the “only really way to know if it’s done” is to test it by tasting. The target texture is tender (not crunchy) and not mush.
The short version
- Taste to confirm: tender, not crunchy, not mushy.
What you need
- spoonoptionalFor sampling.
What goes wrong
Assuming rice is done without checking texture
Taste a small spoonful to confirm tenderness.
Why it works
Texture is the final indicator of doneness and can’t be perfectly inferred from time alone.
Put it to use
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