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

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10
votes
2answers
20k views

Safe to wash rice the night before and leave overnight before cooking?

I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that ...
29
votes
11answers
4k views

How should I prepare Risotto

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 ...
9
votes
2answers
2k views

“Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, ...
31
votes
7answers
8k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
27
votes
5answers
11k 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?
2
votes
2answers
1k views

Rice gets burnt and watery

I am following the recipe of the rice I am making which is: Add 2 cups of water and heat Add 1 teaspoon of salt and 1 teaspoon of butter Add 1 cup of rice then wait for 18 to 20 minutes and it ...
7
votes
3answers
37k views

What's the best way to store unused sushi rice?

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?
31
votes
9answers
66k 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 ...
36
votes
5answers
12k views

Why do you have to rinse rice?

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 ...
10
votes
9answers
27k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
9
votes
4answers
23k 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?
5
votes
6answers
22k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
1
vote
2answers
3k views

How do I determine the amount of water I need to use with my eletric rice cooker

I just realized that I don't know if I should add more or less water next time. What sort of signs would indicate that I should add less water and what signs would indicate that I am using too little ...
12
votes
5answers
4k views

Effect of rice cooking techniques

I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump ...
19
votes
8answers
25k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
12
votes
3answers
4k views

When making risotto, why fry the rice?

When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the rice is fried? What effect does this ...
8
votes
5answers
2k views

Stove top Sushi rice - Which method?

I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I ...
12
votes
4answers
11k 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 ...
9
votes
6answers
13k views

Must rice always be cooked with some oil or lard?

I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was ...
12
votes
4answers
21k 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 ...
12
votes
4answers
6k 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
5answers
15k views

How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton ...
5
votes
1answer
4k views

Rice cooker problem: film appears after cooking

What is this and why does it appear? It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself... I wash the rice with water before, at least 3-4 times. I don't ...
19
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?
15
votes
3answers
585 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 ...
9
votes
3answers
140k views

What is the difference between risotto rice and paella rice?

My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in both risottos and paellas. Wikipedia ...
8
votes
3answers
3k views

Risotto question - what does “translucent rice” look like?

Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice until translucent. I've tried cooking ...
8
votes
4answers
12k 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 ...
8
votes
7answers
14k 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 ...
8
votes
4answers
6k 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 ...
7
votes
6answers
6k 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
7answers
1k 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 ...
6
votes
2answers
6k 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? ...
5
votes
2answers
225 views

Why would a rice seem “non-absorbent”?

I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" methods. I didn't expect to have ...
5
votes
7answers
7k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
5
votes
0answers
67 views

How long can I store cooked rice in the refrigerator? [duplicate]

Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've heard people claim that you could keep cooked rice as long as 10 days or as short as 48hours. ...
5
votes
3answers
2k views

Remediation Methods for Rice Contaminated with Broken Glass

A picture is worth a thousand words... I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is any way on earth to make the rice safe to ...
3
votes
1answer
39k views

What rice should I use when a recipe asks for “short grain rice”?

If a recipe says "short grain rice", which would be the correct rice to use?
3
votes
5answers
39k 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?
2
votes
2answers
6k views

Rice with worm and possibly their eggs

I bought a bag of brown rice from a store. After having opened and used for a while, I found there were moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
2
votes
1answer
933 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
2answers
445 views

preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards

When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day ...
1
vote
2answers
408 views

Do you need a rice cooker to cook sticky rice?

I know that cooking sticky rice uses a steamer setup. But do you need a rice cooker to cook sticky rice property, or can it be done using regular kitchen tools, e.g. pots and pans?
0
votes
0answers
58 views

I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now? [duplicate]

I made the mistake of NOT ADDING WATER to some brown rice in the pressure cooker! I was listening to an audio book and well....it wasn't a good a idea to split my focus like that! The inside bottom of ...
0
votes
3answers
2k views

Rice - Expiration Date

How relevant is the expiration date on uncooked Rice (different varieties)? Are there ways to store rice to prolong it life?
0
votes
2answers
4k views

Making sticky rice without rice cooker

I know that a rice cooker is the easiest way to make sticky rice, because of the way it is steamed. However, I don't have a rice cooker: what is the most effective way to make sticky rice using ...