Questions on rice. Please be specific; different rice cooks differently.
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?
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 ...
2
votes
2answers
696 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.
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?
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
815 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 ...
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 ...
2
votes
5answers
2k views
Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
I know this is slightly crazy, but I am a minimalist.
I try to get by on as little "stuff" as possible.
Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the ...
5
votes
1answer
332 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. ...
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?
0
votes
1answer
742 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 ...
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)?
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?
2
votes
3answers
498 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 ...
3
votes
8answers
738 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
6k 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, ...
2
votes
1answer
375 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 ...
5
votes
1answer
698 views
How does black rice cook?
I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns)
...
10
votes
3answers
798 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
2answers
655 views
Re-use rice for multiple batches of horchata?
After a making a batch of horchata, I always feel wasteful throwing away all of the uncooked rice. Can it be re-used for another batch, or has it given up its good flavors? If not, are there any ...
7
votes
4answers
2k views
Why rinse basmati rice?
Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by ...
11
votes
6answers
1k views
What's the best way to cook brown rice?
Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and the water nearly all gone. What am I ...
3
votes
4answers
7k views
11
votes
3answers
820 views
Can a rice cooker make amounts much smaller than its rating?
I'm looking at getting one of Zojirushi's induction rice cookers and the 5.5 cup model is currently a little cheaper than the 3 cup model. I'm a single guy and will only be making a cup or two of rice ...
0
votes
2answers
464 views
What is the best way to fry rice cake?
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I ...
1
vote
2answers
193 views
Fried rice jumps out of the pan
On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
4
votes
1answer
1k views
How to make fluffy rice and which type of type of rice to use?
In some restaurants like Greek ones I get some nice pretty fluffy rice. The rice is short and little fat in the middle. It doesn't like look Jasmine or basmati rice which are longer.
When I prepare ...
7
votes
2answers
1k views
What kind of rice is used for Jamaican rice and peas?
I'm about to make Jamaican rice and peas, and I'm not quite sure if I want a long, medium, or short grain rice. What is traditional in the islands?
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?
3
votes
1answer
636 views
How can I adapt rice cooker steamed fish to cooking in a pot?
I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot. Does anyone know ...
8
votes
1answer
393 views
Can the amount of salt in the recipe be right?
I made sushi for the first time at the weekend. the seasoning for the rice had this recipe:
125 ml rice vinegar
30 ml mirin
3 tablespoons sugar
2 tablespoons salt
This was for 460g rice (dry ...
5
votes
1answer
489 views
Black Rice Vinegar for Sushi
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar)
What is the difference to white rice vinegar when making sushi?
Should I still add sugar and salt?
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?
3
votes
1answer
237 views
How long can I hold brown rice between boiling and steaming?
I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering ...
1
vote
4answers
1k views
Condensed cream of mushroom over chicken and rice
I was thinking about doing a baked dish with chicen and rice covered with a can of cream of mushroom soup. I'd like some advice.
I was just planning on kinda winging it by cooking some rice, putting ...
2
votes
1answer
575 views
How can I make perfect sticky rice?
I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice. So:
What type of ...
5
votes
3answers
797 views
How do I prevent stickiness in a rice cooker?
I have a Cuisinart dedicated rice cooker and I love the benefits.
However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice ...
2
votes
1answer
212 views
How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?
I love my rice cooker.
I also like rice with stuff in, makes an easy quickish dinner.
I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks ...
10
votes
6answers
8k views
Can I re-use rice if it has been used for blind baking?
I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
2
votes
2answers
406 views
Pot for cooking long grained white rice on gas range
I do not want to buy a dedicated rice cooker and I have been told by some people that a rounded bottom thick Dutch pot is best for rice cooking on a gas stove I have also heard that a tall aluminium ...
2
votes
3answers
561 views
11
votes
7answers
10k views
Stopping water from bubbling over when cooking rice
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this?
I found this question, but wasn't able to draw ...
