Questions on rice. Please be specific; different rice cooks differently.

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3
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0answers
45 views

How are puffed rice cakes flavoured?

I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
2
votes
2answers
61 views

Why does my horchata have too much sediment?

I've tried a few times to make horchata. My process is as follows: Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender. Blend briefly to break up. Let soak for ...
2
votes
3answers
111 views

Rice has water inside after being cooked

I have this Rooster A.A.A. Scented Jasmine Rice that I recently bought and after a few days, water starts forming in the middle for some reason. A little background, I had a bag of Thai rice that ...
1
vote
2answers
97 views

Coconut rice; should it taste like coconut?

I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked ...
1
vote
1answer
127 views

What is GABA Rice?

GABA rice seems to command a high premium is only found on Amazon in a few varieties, one by Koshihikari, one by Sempio. Is GABA rice anything but brown rice pre-heated? Is there any health benefits ...
1
vote
1answer
46 views

Rice pilaff preparation on bbq grill

I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap stone with Frame and then place a bowler ...
0
votes
2answers
196 views

Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. ...
6
votes
3answers
680 views

How does a typical electric rice cooker work?

I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever), a "Cooking" light and a "Warm" light. ...
1
vote
1answer
91 views

Which rice is best for rice pudding?

I live in a small town in Argentina and there is no special rice available for cooking with milk, like I am used to buy in Germany. Which sort of rice is best for cooking with milk. It should get ...
2
votes
1answer
89 views

Can I freeze dried rice noodles after they've been rehydrated?

I'm on a diet and am eating a lot of stir-frys. I use very thin dried rice noodles. Because I only want a specific amount, which is hard to judge when I pull the noodles apart, can I freeze them once ...
2
votes
2answers
220 views

What is the best way to infuse garlic flavor in the bland brown rice?

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice. What is the best way to infuse ...
3
votes
1answer
92 views

How are jasmine and basmati rice related, how are they different?

While I really like to eat rice, I did not spend much attention on the kind of rice I was eating - up to now. Actually, I'd probably confuse basmati and jasmine rice... Obviously, I'm now curious ...
2
votes
3answers
88 views

(How) can I store and cook leftover rice so it isn't soggy? [duplicate]

My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to ...
1
vote
3answers
752 views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
1
vote
0answers
83 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
1
vote
2answers
188 views

When I boil rice, they lump together after a while. How to prevent this?

I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press them to separate them. The same even ...
1
vote
1answer
173 views

Microwave rice cooker vs low-end electric rice cookers

So, at my parents home we had a two part microwave rice cooker which created relatively dry rice in my experience (though I only used it myself a couple of time), but I actually like it better than ...
20
votes
12answers
4k views

Why would I buy a rice cooker?

A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would ...
1
vote
4answers
555 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
5
votes
5answers
5k views

How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton ...
1
vote
2answers
409 views

Rice flour: weight to volume

I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to?
3
votes
0answers
133 views

Mochi: pounded vs. from rice flour

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...
10
votes
1answer
2k views

Why don't most non-East Asian varieties of rice stick together?

Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some ...
4
votes
2answers
81 views

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
1
vote
1answer
55 views

Sweet rice recipe help? Panama cook book recipe

This is from my vague Panama cookbook for "Sweet Rice." It's a side dish, not dessert. Ingredients: - 4 or 5 coconuts (Google says 1 coconut is 1 or 2 cups of coconut milk) - 1/2 pound of ginger ...
2
votes
2answers
674 views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
0
votes
0answers
67 views

Is there a quick substitute for condensed milk?

I'm making steamed rice cakes, and the recipe calls for 3 tablespoons of Condensed milk. I want to have the steamed cakes ready in time for dinner, which is around 30 minutes from now. I've searched ...
17
votes
3answers
3k views

Can I leave uncooked rice sitting in water for an hour or longer before cooking?

I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can ...
1
vote
3answers
82 views

spanish rice ran out of liquid and is getting sticky

help! My rice is still hard and I have a party coming over. I ran out of liquid and stirred it. Tastes great but center is hard. What can I do?
7
votes
1answer
2k views

Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its ...
28
votes
7answers
6k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
9
votes
3answers
522 views

Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste ...
3
votes
1answer
474 views

What kind of rice can I use in a salt shaker to prevent clumping

Will brown rice eliminate clumps in the salt shaker as well as white rice? I know white rice works well in a salt shaker to eliminate clumps caused by humidity, but I only have brown rice on hand. ...
1
vote
4answers
284 views

How do I heat up rice and pasta at work?

I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?
4
votes
4answers
3k views

Bringing water to boil with rice or alone and then add rice?

Very simple question: as a general rule of thumb, is it better to A) put the rice into cold water and then bring to a boil together or B) bring the water to a boil, then add rice and then cook ...
1
vote
1answer
154 views

Korean rice cakes (tteok) sold unrefrigerated

I bought some tteok, cylindrical Korean rice cakes, that were displayed on a table. It didn't have a date on it. They seem to need soaking before cooking as they are not very soft but only packaged in ...
2
votes
1answer
115 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
24
votes
11answers
6k views

How can I improve my fried rice?

I'm an amateur cook with almost no experience (never taught by my parents, first time cooking on my own was first few days living on my own), so I'm studying very hard because I want to be a great ...
1
vote
2answers
3k views

Rice with worm and possibly their eggs

I bought a bag of brown rice from a store. After having opened and used for a while, I found there were moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
1
vote
2answers
252 views

preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards

When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day ...
8
votes
6answers
9k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
5
votes
2answers
2k views

rice warming & safe

I'm making an stir fry Hawaiian rice recipe and would like to prepare the rice ahead of time. I'm reading about the dangers of warming rice. Can I safety put the rice in an slow cooker on warm for ...
1
vote
4answers
5k views

Why does my rice smell?

I don't understand why my rice smells like eggs.. We have a new rice cooker that we used for two months now. I wash it, but should I deep clean it? Also, I put my rice in a big plastic bin so I won't ...
4
votes
2answers
3k views

Is white rice bleached before being processed?

My dad is being especially paranoid of this. He claims to have read a paper years ago that said that the standard in rice processing was bleaching the rice to produce "whiter" rice. I've been ...
1
vote
1answer
88 views

Do long-cooked pasta and brown rice lose more minerals than short-cooked types?

There are many different types of brown rice and whole grain paste that one can buy. Some need to be cooked for 25 minutes while others only need to be cooked for 8 minutes. I was wondering if rice or ...
-1
votes
2answers
197 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
2
votes
4answers
2k views

How to cook rice & chicken simultaneously?

I've been eating a lot of brown rice + chicken breast lately, and they both seem to have the same process for cooking (heat for 25-30 minutes). Therefore it seems I might be able to get away with ...
2
votes
5answers
13k views

How do I make black rice turn out better in a rice cooker?

There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, "3 Ways to Prepare Black Rice", ...
5
votes
3answers
3k views

Does glutinous rice contain gluten?

My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement in her health. She is trying to figure ...
4
votes
4answers
3k views

Can I use Basmati Rice for fried rice?

I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes generally call for Jasmin rice? Does it have ...