Questions on rice. Please be specific; different rice cooks differently.
3
votes
2answers
70 views
Cooking rice without oil
I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that.
But why is it necessary? Once I forgot it and everything was ...
9
votes
3answers
231 views
Why boil rice first when steaming rice?
Why do people suggest boiling rice before lowering the heat to low, when making steamed long grain rice? What happens if you don't wait for it to boil and go straight to simmer phase?
2
votes
1answer
84 views
Brown Rice vs White Rice in Stuffed Pepper
I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make it with white rice, and it worked ...
3
votes
2answers
141 views
How do I avoid dry meat and burned masala and rice in biryana?
I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
2
votes
1answer
59 views
Open Fire Paella - do I need to fry rice?
I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remove them, then fry the sofrito. Once that ...
1
vote
5answers
279 views
Fastest or most efficient way to cook rice in a pot with a lid?
Without using (read: buying) a rice cooker, what methods can I use to reduce active cooking time for brown rice? Does pre-soaking help? Should I add the rice before or after bringing the water to a ...
3
votes
3answers
289 views
What ingredients can be used to make fried rice slightly sweet?
I regularly buy fried rice from my local takeaway and I would like to recreate something similar. It is slightly redish in color (that's most likely chilli, but might not be, as it's not too hot) and ...
5
votes
2answers
113 views
Microwaved Rice, its not fluffy
In the student dorms I'm limited to a microwave. So I microwave the rice, put in a colander and drain it. But the rice is not fluffy, tried different rices but it just doesn't texture right.
What am ...
8
votes
3answers
340 views
Risotto question - what does “translucent rice” look like?
Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice until translucent. I've tried cooking ...
4
votes
1answer
204 views
French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?
Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. Thanks.
1
vote
1answer
112 views
Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my ...
1
vote
1answer
100 views
What kind of domestic use machine is needed for preparing Brown Rice from Paddy?
The brown rice is extremely expensive here so I was wondering if it is possible to get some machine for converting Paddy into Brown rice at home?
What prerequisites need to be fulfilled for the ...
0
votes
1answer
206 views
What care should be taken to prepare dough and Chapatis with Rice flour?
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt.
I noticed:
This dough did NOT stick to my hands at all.
This dough did NOT stick to itself ...
11
votes
2answers
296 views
Brown Basmati rice — How to prevent mushiness?
I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy).
Recently, I decided to try brown Basmati because I heard brown ...
-2
votes
1answer
133 views
What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?
What are the different types of flours used in making Rava Idly, Dosa, Halwa, Ladoo and Upma in Indian Cuisine?
What are the differences between Wheat flour, Semolina flour and Rice flour in cooking ...
4
votes
1answer
194 views
Understanding the steps to prepare sushi rice
I'm looking for the equivalent of Peter Reinhart's twelve steps for making bread applied to sushi. Basically, a detailed list of steps and the explanation of why are they important.
For example, most ...
5
votes
0answers
55 views
How long can I store cooked rice in the refrigerator? [duplicate]
Possible Duplicate:
How long can I store a food in the pantry, refrigerator, or freezer?
I've heard people claim that you could keep cooked rice as long as 10 days or as short as 48hours.
...
6
votes
5answers
575 views
Stove top Sushi rice - Which method?
I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I ...
-2
votes
1answer
180 views
What are the odds that American household have a rice cooker? [closed]
We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef.
We are wondering what the odds are that an American family has a ...
6
votes
1answer
257 views
Is Consumer Reports really correct about 6 parts water to 1 part rice?
There's been a number of news reports recently about possible high concentrations of inorganic arsenic in rice. I heard that Consumer Reports says to cook 1 part rice in 6 parts water to minimise ...
3
votes
1answer
387 views
Large quantities of sushi rice in a rice cooker?
I'm looking to cook large quantities of sushi rice (short grained) in a rice cooker. Any tips? I have a commercial cooker but it only has a cook and warm setting. Should I go with the usual rice to ...
2
votes
2answers
1k views
Is it possible to cook semolina or rice with milk in the microwave?
Is it possible to boil semolina or rice in milk in the microwave?
The problem is that milk will boil over, but I wonder if there are some adapted pots for this purpose or if there is some other ...
-1
votes
2answers
6k views
How much rice should I cook per person?
Prefferably in some "fast" measurements - like cups, spoons, etc. And also how much water should I add to the rice-cooker.
3
votes
1answer
449 views
How long is it safe to store rice horchata for?
I have a recipe for Mexican horchata, which is a kind of smoothie made with rice. However, it doesn't specify how long I can store it for, and as rice can be dangerous if stored incorrectly I don't ...
5
votes
1answer
124 views
What is the most effective method for cooking a massive amount of sweet brown sushi rice
I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much ...
4
votes
2answers
258 views
Cracked Mexican/Spanish style rice
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked or split open. I've gone through many ...
2
votes
2answers
698 views
Adjusting an instant-rice recipe for regular rice
I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular.
The recipe has me cooking the rice within a quick sauce (tomato, black beans, ...
0
votes
1answer
1k views
How long does it take to steam brown rice?
I would like to know how long it takes to steam brown rice.
1
vote
2answers
6k views
What is the best rice for sushi?
I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house).
However, I'm limited by the type of rice ...
3
votes
1answer
207 views
What rice should I use when a recipe asks for “short grain rice”?
If a recipe says "short grain rice", which would be the correct rice to use?
6
votes
1answer
820 views
Why does rice expand by more than the liquid volume it's cooked in?
Does air get trapped or sucked into the rice during cooking?
5
votes
2answers
16k views
What is the difference between risotto rice and paella rice?
My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in both risottos and paellas. Wikipedia ...
3
votes
2answers
3k views
Could rice or pasta be cooked without hot water?
I moved in a brand new house. I have no stove, microwaves or hot water for a week or two.
I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
5
votes
3answers
665 views
Remediation Methods for Rice Contaminated with Broken Glass
A picture is worth a thousand words...
I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is any way on earth to make the rice safe to ...
3
votes
1answer
381 views
Rice cooker problem: film appears after cooking
What is this and why does it appear?
It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself...
I wash the rice with water before, at least 3-4 times. I don't ...
5
votes
1answer
333 views
“Instant” leftover rice?
I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, ...
1
vote
2answers
450 views
Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?
Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts included mushy basmati and jasmine rice. ...
7
votes
5answers
6k views
How is boiled rice different from steamed?
I recently got into a friendly argument with a coworker about how rice should be prepared.
I insisted that the goal was to steam the rice- too much water and it would boil into a soupy pudding.
She ...
8
votes
3answers
1k views
When making risotto, why fry the rice?
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent).
What is happening when the rice is fried? What effect does this ...
12
votes
3answers
2k views
Lifting the lid on cooking rice - is it such a big deal?
I don't know about you, but some people I know will freak out if I lift up the lid on a pot of cooking rice to stir or check its done-ness. They say "you should never ever ever lift the lid". It is ...
2
votes
3answers
561 views
Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice?
Most of my friends told me that to prevent the rice from sticking at the bottom of the rice cooker pot (as shown in the picture below) and to prevent the rice from becoming very hard at the bottom of ...
2
votes
2answers
3k views
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?
Are there any kind of preferred techniques, or spicing perhaps?
2
votes
3answers
1k views
What kind of rice should I use for frying?
Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)?
4
votes
3answers
1k views
How do I stop onigiri from falling apart?
I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes.
I want to make an onigiri rice triangle with a filling. The theory is simple enough: make rice and let ...
0
votes
1answer
746 views
Where can I Buy Kaima or Jeerakasala Rice?
I'm trying to prepare an Indian Biriyani dish, and it calls for Kaima rice, also known as Jeerakasala. I understand that there are alternatives, like Basmati, but I really would love to try this ...
1
vote
3answers
1k views
How to cook rice in an electric oven meant for baking cakes?
Are there any special precautions to be taken? About the water quantity, soaking and timing etc?
7
votes
2answers
9k views
How to make puffed/popped rice?
Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little success.
I imagine the problem is to do ...
2
votes
3answers
499 views
What sort of rice and noodles are “brown rice” or “brown noodles”?
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition ...
4
votes
1answer
218 views
How to make central/south american “arroz con pollo” [closed]
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too ...
2
votes
2answers
3k views
What types of rice are appropriate to use in a rice cooker?
I have recently acquired a Zojurushi fuzz logic rice cooker.
What I am having difficult to find is the best kind of rice to use with it; I am looking for a good brown and white rice that can go with ...
