Questions on rice. Please be specific; different rice cooks differently.
14
votes
3answers
317 views
Firm risotto using generic rice. Is it possible?
How can I make a firm risotto, without using the appropriate rice?
I'm italian, and I've been cooking delicious risotto for years.
But in the place where I'm living right now there is only one kind ...
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
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?
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
3answers
234 views
How can I make my risotto less firm?
I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be desired.
In specific, it tasted like ...
7
votes
6answers
2k views
Cookware and methods for large quantities of rice
On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice.
For the Basmati, my options are to either cook the rice 4 ...
5
votes
3answers
1k views
When to add diced vegetables when cooking rice
I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I ...
10
votes
4answers
3k views
What is the proper way to cool sushi rice after cooking?
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?
What I do is just remove the liner from the ...
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?
3
votes
3answers
546 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 ...
6
votes
1answer
603 views
Make crispy rice noodles without frying
Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or ...
7
votes
1answer
897 views
How Long Can I Keep Uncooked Sushi Rice?
I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?
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? ...
6
votes
1answer
253 views
How to adjust for humidity when making rice?
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My ...
11
votes
4answers
618 views
Stir fry rice clumps
I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy.
What can I do to improve the texture?
