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

learn more… | top users | synonyms

3
votes
8answers
996 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
11k 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
490 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 ...
1
vote
2answers
872 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 ...
8
votes
4answers
5k 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 ...
3
votes
4answers
13k views
12
votes
3answers
2k 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
599 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
237 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
2k 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
2k 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?
17
votes
1answer
992 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
784 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
446 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 ...
3
votes
5answers
17k 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
281 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
2k 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
629 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 ...
6
votes
3answers
2k 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 ...
3
votes
1answer
391 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
13k 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
553 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
733 views

rice and paella

To make Paella: What is best practice to cook the rice?
14
votes
3answers
402 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 ...
7
votes
3answers
11k 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
3k 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
411 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
3k 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 ...
11
votes
4answers
6k 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 ...
3
votes
3answers
876 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
889 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
1k 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"?
6
votes
2answers
3k 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
314 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
877 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?