Questions on rice. Please be specific; different rice cooks differently.
26
votes
11answers
2k views
How should I prepare Risotto
I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
20
votes
19answers
67k views
Making white rice more tasteful [closed]
I am very new to cooking.
I can boil rice, but it tastes too bland. Is there anything else I can add to it, to make it taste better?
17
votes
5answers
2k views
What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot?
24
votes
2answers
4k views
Why do you have to rinse rice?
I'm interested in learning to make my own sushi.
Every guide I have read has stressed that the rice has to be rinsed thoroughly.
The bags of rice I generally buy say not to rinse the rice in order ...
19
votes
8answers
4k views
Proper ratio of Water to Rice
When making rice, what is the proper ratio of water that I should use?
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 ...
6
votes
4answers
3k views
Should rice be washed with hot water or cold water?
For both long-grain (Jasmine) and short-grain rice I typically rinse the rice with cold water to remove some of the starch and to clean the rice a bit. What temperature (hot/warm/cold) should I use ...
12
votes
3answers
6k views
Why add salt to the water when cooking rice?
Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...
12
votes
4answers
2k views
Arborio and Risotto
I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage ...
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, ...
16
votes
1answer
800 views
Why clean a pot (used to cook rice) with cold water?
Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. What would be the purpose of this?
8
votes
4answers
2k views
Why is my Spanish rice chewy?
I tried making some Spanish rice the other day and it's turned out really chewy. I can't figure out if I used too little chicken broth or not enough.
It came out really starchy I think - very ...
6
votes
3answers
3k views
Why is my sushi rice too sticky?
I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it ...
6
votes
3answers
5k views
Are sushi rice and arborio rice valid substitutes of each other?
Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around.
Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?
5
votes
2answers
1k views
Vinegar Alternatives and rice combinations in making sushi rice
What are some of the alternatives in vinegar for making sushi rice? I know it's best to use rice vinegar, but has anyone ever tried it with white wine vinegar, or apple cider vinegar for example? ...
5
votes
2answers
7k views
What's the best way to store unused sushi rice?
Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
3
votes
5answers
9k views
Reheating rice for 25 guests
I am having a party. I have no rice cooker. I plan on cooking the rice the day before. Is it possible to reheat it and have it taste good? How to?
