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?
For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. ...
Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
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 ...
I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order ...
Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and the water nearly all gone. What am I ...
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?
When making rice, what is the proper ratio of water that I should use?
I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...