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

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0answers
57 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 ...
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2answers
89 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 ...
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1answer
75 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 ...
18
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11answers
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 ...
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4answers
379 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 ...
4
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4answers
556 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 ...
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2answers
126 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
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0answers
93 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 ...
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1answer
1k 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 ...
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2answers
69 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 ...
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1answer
42 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 ...
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2answers
267 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 ...
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0answers
47 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 ...
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3answers
1k 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 ...
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3answers
53 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?
6
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1answer
835 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
6answers
5k 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
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3answers
444 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
179 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
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4answers
168 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
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4answers
1k 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
124 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
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1answer
103 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 ...
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10answers
4k 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 ...
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2answers
1k 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 ...
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2answers
154 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 ...
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6answers
3k 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 ...
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2answers
1k 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 ...
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4answers
3k 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
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2answers
2k 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 ...
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1answer
76 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 ...
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2answers
152 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
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4answers
795 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 ...
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5answers
8k 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", ...
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3answers
2k 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 ...
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0answers
178 views

How to prepare meat for the whole week? [closed]

I'm working at a company where the employees can either eat at the restaurant or they can bring their own lunch boxes and warm them using the microwave, I prefer the second one because eating at the ...
4
votes
4answers
2k 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 ...
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3answers
449 views

Rice - Expiration Date

How relevant is the expiration date on uncooked Rice (different varieties)? Are there ways to store rice to prolong it life?
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0answers
24 views

How long does cooked rice last in room temp? [duplicate]

Yesterday I cooked two cups of rice and after we ate from it, I completely forgot about it and it was out of refrigerator until now (it's been 24 hours or so). Is it safe to eat it?
5
votes
2answers
181 views

Why would a rice seem “non-absorbent”?

I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" methods. I didn't expect to have ...
2
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2answers
581 views

Home made Rice Milk that's not slimy or chalky?

I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to each other, essentially being, blend some ...
1
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1answer
140 views

Pizza dough is way too wet, already in the oven. Fix?

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...
8
votes
5answers
2k views

Should I avoid meat broth when cooking for vegetarians?

Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid the meat broth? Is there anything ...
9
votes
6answers
2k views

Why is cooking rice so complicated?

I'm slowly teaching myself to cook and I made some rice today. While the result was perfectly acceptable, the process didn't go smoothly and I had to add some water in the end and cook it some more to ...
7
votes
4answers
9k views

How do I get rid of bugs in rice?

Can you suggest me how to prevent rice from very small black color insects, they are really irritating us by spreading total house and disturbing my little kid a lot. Please give a me suitable ...
1
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2answers
259 views

Do you need a rice cooker to cook sticky rice?

I know that cooking sticky rice uses a steamer setup. But do you need a rice cooker to cook sticky rice property, or can it be done using regular kitchen tools, e.g. pots and pans?
5
votes
1answer
535 views

What are the benefits of “fuzzy logic” in a rice cooker?

I'm considering making the giant leap to a serious rice cooker -- after research, it seems like the Zojirushi is the way to go, even over the venerated Tiger -- but I'm trying to parse out the dozens ...
4
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3answers
192 views

Preparing Brown Rice

I have a rice cooker with brown rice setting. I struggle getting the brown rice cooked properly. I get it either too soft or too dry once it is done cooking. I usually put in 3-4 cups of water with ...
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0answers
78 views

How to minimize salt taste from biryani? [duplicate]

I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the ...
1
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1answer
158 views

Freezing cooked rice?

I accidentally made way too much rice for a dinner party. My wife and I definitely can't eat it all over the next few days, and after that it will probably go bad. Is it possible to freeze rice that ...