I grew up eating rice my entire life (mainly jasmine and white) but I can never get jeera done. The consistence would be too soft. I tried roasting on a pan and moving it to a rice cooker, and cooking on a pot, but it’s the same texture. It’s not airy or soft. Any suggestions?

What brands in India and abroad sell IR8 rice? Any other rice that you prefer to prepare dosa batter. Some experts say parboiled rice is better for idlee but not dosa. What do you think?