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

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10
votes
2answers
21k views

Safe to wash rice the night before and leave overnight before cooking?

I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that ...
2
votes
5answers
28k 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 ...
4
votes
4answers
7k 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 ...
7
votes
4answers
4k views

How does a typical electric rice cooker work?

I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever), a "Cooking" light and a "Warm" light. ...
2
votes
3answers
10k views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
2
votes
4answers
295 views

How to make white risotto

I want to make white risotto, but I can't as the broth is usually brownish and makes the rice to have the same color. I don't know how to make/get white broth, any ideas how to make white risotto?
8
votes
5answers
14k 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 ...
4
votes
4answers
8k 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
207 views

Why would a steam rice cooker suddenly make my dad sick? [closed]

My dad has owned the same rice cooker for years and it always worked fine. Recently, every time he makes rice, which is all it has ever been used for, he gets sick to his stomach almost immediately ...
5
votes
1answer
460 views

What is the best variety of rice or preparation of rice to use in soup?

I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the worst case scenario when I added too ...
3
votes
7answers
4k 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 ...
2
votes
1answer
404 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 ...
2
votes
2answers
3k 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 ...
5
votes
1answer
4k 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
2answers
167 views

Rice for paella

The recipes recommend calasparra or bomba rice. Neither is easy to find. My pantry has long grain Basmati, short grain Kokuho, and some Arborio. Which one is the best substitute?
3
votes
1answer
81 views

How to boil sushi rice for yakimeshi?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm ...
9
votes
4answers
24k 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
3answers
72k 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 ...
5
votes
3answers
2k views

When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?

Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at ...
17
votes
7answers
6k views

how do you get sushi rice to not stick to your hands?

I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's ...
10
votes
5answers
10k 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 ...
2
votes
5answers
25k 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", ...
2
votes
1answer
105 views

Can I freeze dried rice noodles after they've been rehydrated?

I'm on a diet and am eating a lot of stir-frys. I use very thin dried rice noodles. Because I only want a specific amount, which is hard to judge when I pull the noodles apart, can I freeze them once ...
5
votes
7answers
7k 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?
6
votes
5answers
16k 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 ...
3
votes
2answers
128 views

Why does my horchata have too much sediment?

I've tried a few times to make horchata. My process is as follows: Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender. Blend briefly to break up. Let soak for ...
2
votes
3answers
188 views

Rice has water inside after being cooked

I have this Rooster A.A.A. Scented Jasmine Rice that I recently bought and after a few days, water starts forming in the middle for some reason. A little background, I had a bag of Thai rice that ...
2
votes
2answers
431 views

Coconut rice; should it taste like coconut?

I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked ...
2
votes
1answer
4k views

What is GABA Rice?

GABA rice seems to command a high premium is only found on Amazon in a few varieties, one by Koshihikari, one by Sempio. Is GABA rice anything but brown rice pre-heated? Is there any health benefits ...
1
vote
1answer
57 views

Rice pilaff preparation on bbq grill

I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap stone with Frame and then place a bowler ...
0
votes
2answers
1k views

Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. ...
1
vote
1answer
198 views

Which rice is best for rice pudding?

I live in a small town in Argentina and there is no special rice available for cooking with milk, like I am used to buy in Germany. Which sort of rice is best for cooking with milk. It should get ...
24
votes
11answers
9k 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 ...
3
votes
2answers
793 views

What is the best way to infuse garlic flavor in the bland brown rice?

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice. What is the best way to infuse ...
31
votes
7answers
8k 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, ...
2
votes
3answers
177 views

(How) can I store and cook leftover rice so it isn't soggy? [duplicate]

My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to ...
10
votes
5answers
46k 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 ...
1
vote
2answers
2k 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 ...
1
vote
0answers
121 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 ...
5
votes
4answers
2k views

What is the ingredient that makes a Spanish paella so particular?

I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so particular? I remember they used a particular ...
5
votes
2answers
141 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 ...
1
vote
4answers
2k 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 ...
1
vote
2answers
1k 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?
12
votes
4answers
11k 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 ...
11
votes
1answer
2k 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 ...
4
votes
2answers
7k 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 ...
1
vote
1answer
76 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 ...
9
votes
2answers
2k 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, ...
4
votes
2answers
2k 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 ...
1
vote
3answers
114 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?