- Sun 02 August 2026
- Cooking
Rice Deserves Better Than a Kochbeutel
Rice is not the anonymous white ballast next to the actual food. Jasmine, basmati, brown rice, parboiled rice, and the great Italian risotto varieties all behave differently, and the way you cook them matters just as much. A short argument against the Kochbeutel, followed by the rice-cooker method that has served me best.