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

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6
votes
2answers
234 views

Microwaved rice, it’s 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
1k 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
931 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.
2
votes
2answers
220 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
337 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
781 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
3k 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 ...
-1
votes
2answers
341 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
581 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
61 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. ...
8
votes
5answers
1k 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 ...
-3
votes
1answer
242 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
384 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
596 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
2k 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 ...
2
votes
2answers
56k 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
2k 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
2answers
202 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
413 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
3k 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
2k views

How long does it take to steam brown rice?

I would like to know how long it takes to steam brown rice.
3
votes
2answers
30k 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
10k 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?
7
votes
1answer
2k 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
3answers
64k 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 ...
5
votes
6answers
11k 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
939 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 ...
4
votes
1answer
1k 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 ...
9
votes
2answers
648 views

“Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried 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, ...
2
votes
2answers
1k 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. ...
10
votes
8answers
18k 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 ...
10
votes
3answers
2k 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 ...
13
votes
4answers
6k 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
1k 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 ...
3
votes
3answers
8k 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
2k 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
4k 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 ...
1
vote
1answer
1k 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
2k 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?
9
votes
4answers
26k 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
669 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
279 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
9k 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 ...
3
votes
8answers
1k views

What's the simplest method to cook rice?

For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation. I'm looking ...
4
votes
7answers
14k views

How can I get more flavorful jasmine rice?

I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter. With jasmine rice, I come away disappointed; the rice never seems to bring anything to the dish, ...
18
votes
11answers
49k views

What's the best way to store rice long-term?

I have purchased a rather large bag of rice long-grain white rice (25 lbs) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my ...
2
votes
1answer
507 views

Non teflon rice cooker reccomendations

I am looking to get rid of the Teflon rice cooker I have (it is getting a lot of scratches and well that Teflon has to be going somewhere!). What is a good rice cooker to go with that is non-stick ...
11
votes
4answers
2k views

Effect of rice cooking techniques

I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump ...
1
vote
10answers
8k views

Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? [closed]

I've looked all over for this and not found much. Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought "gee there must be others". Any other pre-made seasonings ...
7
votes
2answers
2k views

Can jasmine rice and basmati rice be cooked together?

I only have one cup of jasmine rice left, but plenty of basmati. Can I just mix them together in the rice cooker?