Tagged Questions

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

learn more… | top users | synonyms

7
votes
2answers
2k views

Can jasmine rice and basmati rice be cooked together?

I only have one cup of jasmine rice left, but plenty of basmati. Can I just mix them together in the rice cooker?
7
votes
4answers
6k 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 ...
14
votes
5answers
3k 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 ...
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 ...
5
votes
2answers
1k 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) ...
2
votes
3answers
1k 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
3answers
7k views

Why is my sushi rice too sticky?

I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it ...
0
votes
2answers
654 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
258 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 ...
17
votes
1answer
1k 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?
7
votes
4answers
7k 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 ...
5
votes
3answers
428 views

What type of Rice is best for Indian Style Rice Pudding?

What type of Rice is best for Indian Style Rice Pudding?
5
votes
5answers
3k views

How do I keep long grain brown rice moist?

I'm starting to cook long grain brown rice at night, and I usually make enough to last about 4 days or so. The issue is that it gets REALLY dry when I put it in the fridge. I also usually don't warm ...
3
votes
1answer
846 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 ...
6
votes
2answers
779 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
8answers
6k views

What can I do with white rice to go with fried chicken? [closed]

I have friend chicken, and I have white rice. I have no idea as to what my options are for cooking the rice in regards to making it go with the chicken. I'm new to this, so I'd like to keep it ...
3
votes
5answers
22k 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?
22
votes
19answers
213k 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?
3
votes
1answer
306 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 ...
2
votes
1answer
673 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 ...
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 ...
7
votes
4answers
7k views

How do I keep the rice cooker from boiling over?

Possible Duplicate: Stopping water from bubbling over when cooking rice I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I ...
28
votes
9answers
41k views

What's the secret for Chinese fried rice?

I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is ...
6
votes
4answers
4k 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
486 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 ...
2
votes
2answers
658 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 ...
15
votes
5answers
44k views

What kind of rice is used in Chinese cooking?

I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to have the same texture as takeaway rice - ...
2
votes
3answers
810 views

rice and paella

To make Paella: What is best practice to cook the rice?
15
votes
13answers
26k 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 ...
8
votes
1answer
461 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 ...
15
votes
3answers
451 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
13k 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?
8
votes
4answers
3k 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 ...
2
votes
6answers
3k 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
4answers
2k views

Keeping bugs out of rice

Recently, a sack of whole grain organic rice that we bought became infected with small black bugs. We bought the rice in the bulk bins at the same organic supermarket we always visit, but this time we ...
7
votes
6answers
4k 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 ...
6
votes
3answers
7k 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 ...
5
votes
3answers
548 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
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?
21
votes
5answers
5k 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?
12
votes
4answers
14k views

Why add salt to the water when cooking rice?

Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...
7
votes
9answers
5k views

How can I make Chinese Fried Rice like they do on the East Coast?

I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific). The fried rice I get at Chinese ...
6
votes
1answer
1k 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
2k 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
4answers
951 views

What's the purpose of a parchment lid?

I'm making some saffron rice. After sautéing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a ...
3
votes
3answers
1k 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
2answers
4k 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
348 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
8k 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 ...