Tips for Cooking Dailymeal Cassava Rice so It Doesn't Get Mushy (Perfectly Fluffy)

Switching from paddy rice to Dailymeal Cassava Rice is a great decision for your stomach health and blood sugar. However, there is one small challenge at the start: How to Cook It.

Many consumers complain: "Why did it turn into porridge?" or "Why is the rice broken?"

The main cause is usually treating cassava rice exactly the same as paddy rice. In fact, its water absorption characteristics are different.

To ensure your cassava rice is served beautifully, fluffy, and appetizing, follow these 4 Golden Rules.

This is the most fatal mistake. Paddy rice must be washed to remove dirt and excess starch.

Conversely, Dailymeal Cassava Rice MUST NOT BE WASHED.

This rice is processed with hygienic extrusion technology. Washing it will destroy the rice grain structure before cooking, making it fragile and surely broken (mushy) when exposed to heat. Put it straight from the package into the rice cooker.

Forget the "one finger joint" measurement you usually use for paddy rice. Cassava rice needs precision.

The anti-mushy formula is 1:1.

• 1 Cup of Cassava Rice : 1 Cup of Water.

If you like firmer rice (pera), reduce the water slightly (1 : 0.9).

If you like very soft rice, then you can add a little water (1 : 1.2). But for beginners, start with 1:1.

When the rice cooker button switches from Cook to Warm, do not open it immediately.

Let the rice rest with the lid closed for 10–15 minutes.

This process allows the remaining hot steam to cook the inside of the rice perfectly and makes the texture chewier. Opening the rice cooker too quickly will make the rice look wet.

After resting, open the rice cooker and stir the rice gently using a wooden or plastic paddle.

The goal is to release trapped steam between the rice grains so the rice doesn't clump and doesn't spoil quickly.

If your cassava rice today has too much water and becomes mushy, don't throw it away!

Turn it into another menu:

1. Manado Porridge: Add pumpkin, corn kernels, and spinach. Serve with salted fish.
2. Cassava Perkedel (Fritters): Mix with minced meat and spices, then fry.

Cooking cassava rice is easy, the key is only in the Water Ratio and Not Washing. Once you find the "sweet spot", you will enjoy fluffy and delicious cassava rice every day.

Happy cooking!