Questions tagged [rice]
Questions on rice. Please be specific; different rice cooks differently.
397
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How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US?
When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the ...
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4
answers
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Which kinds of rice can replace Uzbek devsira?
I found a recipe for a Fergana-style plov (English version), one of the main versions of Uzbek plov. The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types ...
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2
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What is the best way to cook pasta made from quinoa,amaranth, and brown rice?
I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell.
The package direction say to boil for 10 min. which I ...
2
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2
answers
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Variations in cooking method for Jasmine rice
I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times.
Tesco own brand. 75g rice with 113ml water. Simmer for 20 mins, drain, ...
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1
answer
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How much magnesium is in Hinode Calrose rice? [closed]
I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must be mistake but there is no other source that talks about ...
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2
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What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?
In India, Poha is a famous dish especially served as breakfast.
I would like to know if Poha is the name of the dish or Flattened rice or Chiwda.
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1
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Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)
I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice).
For that I am using following ingredients.
600 gm, Lamb
4 tbsp, Ghee
160 gm, Onion
70.00 gm, Raw Papaya
50 gm, ...
0
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1
answer
124
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Can I make idli without rice? [closed]
I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same proportion and the idli comes out nice. Thank you
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answer
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Can fermented dosa batter cause bacillus cereus poisoning?
Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cereus poisoning is a concern with rice left ...
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4
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Cooking Brown Rice on a Portable Induction Burner
Are there any tips on how to properly cook brown rice using a portable induction burner? I use my standard ratio of 1 cup rice to 1 1/2 cup water bring to a boil, cover and reduce to low for 20 ...
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1
answer
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When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first?
When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first? (the water I want to drain is the water I used to boil which was not absorbed by the cereals during cooking)
I am ...
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1
answer
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Why is Tilda basmati rice so popular? [closed]
I've never used Tilda rice before, but I'm considering trying it and I wonder if it's worth the cost. I usually use India Gate or whatever is on sale, which is almost half the price of Tilda for the ...
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1
answer
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How do you reheat rice in a takeout box after you've already made the mistake of refrigerating it straight up?
I have refrigerated rice that I want to serve alongside chicken tikka masala (Not for guests, that's unthinkable! For family.). It's in one of those styrofoam containers with a plastic lid, although ...
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1
answer
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1/4 cup of rice not measuring to be 45g, turns out to be 30g
I have used two different rice cooker measuring cups, and I know the kitchen scale is correct, but the rice packaging for various rices say 45g = 1/4 cup, but if I fill it up to 1/4 cup, the weight of ...
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3
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how can I store uncooked rice [duplicate]
Should rice be stored in a sealed container in the refrigerator or should it be kept in a cabinet in sealed container?
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What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?
I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice ...
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1
answer
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Does anyone know why when we add vinegar to rice its texture changes? I would like to understand "chemically" what happens
I'm trying to improve my brown rice recipe, and although I put some vinegar in it, I still don't understand how it works. Does it make the rice stickier or looser?
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1
answer
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Can white rice be burned without looking yellow, brown or black?
I try to boil my rice by using just enough water, if I don't cook it in enough water or cook it for too long, the rice will burn.
However, when I burn the rice, I detect it because some of them stick ...
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1
answer
210
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Cooking rice on a fire pit vs gas burner
It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and Japanese kamameshi, for example, call for ...
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2
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Is risotto or paella rice a better substitute for my Japanese dish?
My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight!
I have Paella rice and Risotto rice (Arborio) - both by Sainsbury's and ...
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0
answers
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Is it safe to store dry, uncooked rice with cleaning products?
So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has an outdoor entrance).
I was in a hurry ...
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2
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How can I make regular rice more sticky?
I have two children under four and the little one (15 months) likes rice a lot but he has trouble eating it because the grains separate, making it difficult to pick up with his uncoordinated fingers.
...
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1
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Can I use pearl barley instead of rice in baked rice pudding?
I want to make a baked rice pudding with plums. I was wondering since pearl barley is sometimes used for risotto if I could use it instead of rice here too. Will it bet the sticky, sort of slimy ...
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0
answers
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Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]
I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
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2
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Are there advantages of soaking rice overnight as opposed to only for 30 minutes?
All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked it until the first whistle. Both for ...
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4
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How much Saffron for Rice?
A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams.
Most saffron rice recipes use "threads" or "strands" which is pretty much useless for me.
What's a good saffron/...
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1
answer
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How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting ...
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1
answer
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What is the purpose of cooking byriani in stages?
Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added.
Most byriani recipes are see the rice is part cooked separately and ...
2
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1
answer
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Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?
I cooked jasmine long grain rice - but forgot to add salt before cooking.
It is a small amount, about 250 ml dry rice.*
When the 20 min where over, I noticed I had forgotten the salt.
Adding salt ...
2
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1
answer
434
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Gas Grill vs. Burner for Paella
I'll soon be making paella outdoors, in a 15" stainless steel paella pan. I have two choices of how to heat this pan:
Weber Genesis II 3-burner gas grill
Iwatani 35FW portable butane stove
Which ...
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0
answers
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Yellowish mushy stuff on cooked rice
Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
5
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2
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Why does the carbs / fiber ratio decrease after cooking?
According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4.
When cooked, the ratio changes to 24g / 1.8g = 13.3.
Are these numbers wrong, and if not, why ...
2
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2
answers
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How to make and keep long grain organic brown rice tender
I am trying to meal prep brown rice. The brand I have bought, with no particular thought other than calories/carb amounts is this Long Grain Brown Rice 365 Whole Foods brand. The way I cook the rice ...
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4
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What makes rice wet?
Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky.
My normal recipe is:
Add a lot of water to a pan.
Bring water to ...
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2
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How do I avoid rice cookers emitting strange goo on my counter?
With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starch goo. I don't really know how else to ...
2
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0
answers
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Home made biriyani masala paste
What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chillies, spice powders, mint and coriander ...
2
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2
answers
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Under burnt layer prevention for briyani [duplicate]
When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
3
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1
answer
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Can adding too much sauce and ingredients to fried rice make it too salty?
I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty.
Would all of these sauces and ingredients ...
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2
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Why is my fragrant rice pudding (Gordon Ramsay recipe) dry?
I was trying to follow the Gordon Ramsay's recipe for rice pudding.
It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the ...
3
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1
answer
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Is it possible to make rice porridge without simmering for 1 hour+?
Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge without that hefty time investment?
3
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1
answer
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Shrimp/Fish Paste with rice
When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce.
I'm trying to find the ...
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Is Calrose rice a decent choice for paella?
I'm making paella.
Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
2
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1
answer
341
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How to make creamy/starchy risotto with brown rice?
I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
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2
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Dal stays hard after frying tarka
I have a problem with hard dal after frying. Can someone explain the cause.
I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
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2
answers
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Is it possible to (safely) make dry instant rice?
For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has some downsides: The flavours aren't ...
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1
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converting cups of rice to kilos
Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grain rice do I need.
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0
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Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
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1
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What should I do if I have added extra water in rice for braising and you can see the rice is turning into sticky rice?
While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions ...
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1
answer
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First time and small batch biryani
I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy.
Any ideas for a small pot version of biryani?
My friend's dad makes it ...
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2
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what is the exact time to add food color in sweet rice?
I always confused to add the color in sweet rice .what is the exact time to add food color .As i add color when the rice is boiled. is it right?