Hot answers tagged

45

There are really only a few secrets to good fried rice: Day Old White Rice (Make it the day before, let it cool, place it in the fridge) This I'd say is absolutely, the main thing. The texture will NOT be right if you use freshly cooked rice. There will be too much moisture. HEAT! Your Wok needs to be hot. You want everything to cook quickly. Cook ...


43

I come from a culture where rice is our staple and I have a rice cooker. Here are some of the advantages from my perspective: Rice is perfect everytime – not stuck to the bottom, not watery, not mushy and stuck together, etc. If you make rice in a pot, and the heat is too high, it will boil and spill over creating a mess. You can switch the rice cooker on ...


34

It removes excess starch, so your sushi rice doesn't turn into nasty glutinous slop. The texture of the rice is very important, so you'll need to rinse it several times before you steam it. Make sure the water is nice and clear after the last time you rinse it, and make sure you buy japonica or similar: if you use regular rice, you may not get good results. ...


32

For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...


28

That's fine. A lot of people actually do that on purpose, it's referred to as "soaking". It will shave a bit off the cooking time and won't negatively affect the rice at all. Give it a stir before you start cooking. You can drain and rinse it too if you want, that will give you very separate, distinct grains. Use about 1/4 less water for cooking if you do it ...


27

I would throw it out. The rice doesn't cost as much as a new digestive system. Sure, it's a waste. And I'm sure you would look very carefully. But the risk of one glass splinter still in it is existent. Therefore, I wouldn't try it. Good luck with cleaning that up though. :)


24

Depends on the rice, of course - here are the most common types: White rice: 2:1 Brown rice: 1.5:1 Jasmine rice: 1.1:1 Wild rice: 4:1, but immediately wash with cold water and drain when done.


23

People choose to eat vegetarian diets for a number of reasons. Not only might the flavor offend your guest, but it may cause them to be physically ill. You can substitute vegetable stock or broth for the meat products you are accustomed to using. Mushrooms lend a meaty flavor to dishes they are used in and could potentially be used to replace your meat. I ...


23

This is based on what I was taught by a Chinese cook when I worked in his restaurant at age seventeen. Any compliments should be directed at old Tommy Wu. Any complaints may be due to my imperfect memory. His process was both similar and different in some respects from yours. Use day-old cooked cold white rice. Spending the night refrigerated will make ...


21

One of my favorite recipes is Giada De Laurentis' Wild Mushroom with Peas. It's rather simple, but amazingly delicious. The most common flubs when making a risotto are overcooking or dumping in all the liquid at once. I always use the wooden spoon test to determine when the risotto is finished. First, stir often! Periodically drag your spoon down the ...


20

You've stated that you're not washing the rice. That's the reason this is happening. Water boils over because of starch. Many types of rice (brown rice included) can be very starchy, and this could conceivably cause the water to boil over depending on the amount of rice/water and the size of the pan (or rice cooker). Washing the rice also helps to ...


18

The typical issue with risotto is that it requires attention -- it's considered a problematic dish because you're supposed to stir it almost constantly. The issue is that you need to get enough starch off the rice to get it to be creamy, so you want to keep only a little bit of liquid in there at any time, so that you can keep the grains rubbing up against ...


18

Quinoa. I only recently discovered it as part of doing P90X, and man, it's so, so delicious. It's kind of a nutty flavour that goes really well with sauces. It's also pretty high in protein, which is good. Note that this isn't "no-carb", though it is lower in carbs than rice. It's important that you wash quinoa before you prepare it. Otherwise, it's ...


18

Yes there are benefits! This is one of my most used pieces of kitchen equipments. Here is a list of benefits for a quality rice cooker: Never burns rice No guess measurements for all kinds of rice Scheduled cooking Keep warm settings Uniform cooking When I cook rice on my stove, even at the lowest of heats, I get a thin layer of rice that has overcooked ...


18

Oil or fat is absolutely not necessary to cook rice. I suspect you may have been taught the pilaf method where the rice is first sauteed in oil or butter, and then liquid is added and the rice is fully cooked. The purpose of the pilaf method is to add depth of flavor. When making pilafs, additional herbs, spices, or aromatics (such as onions) are often ...


18

Once you get the hang of it, rice is as easy as pasta. One thing you say in the question that may be central to the difficulty you are having is that your lid is "half-closed". For the majority of rice cooking methods, not only should you keep the lid tightly closed, but you shouldn't even open it to check the rice until it has cooked close to long enough ...


17

Cauliflower rice works. There are lots of variations, but basically you grate cauliflower and boil it in lightly salted water for 1-2 minutes. Add some butter. Mine looks something like this: Cauliflower rice with chicken


17

Residual starches swell up and get sticky in hot water. This doesn't happen with cold water -- In the time it takes to wash a pot.


16

Well in Chinese cooking we use a wide variety actually. Typically speaking... Medium or Long Grain Rice White Rice Fried Rice Sweet Rice or Glutinous Rice Sticky Rice (You commonly see this at Dim Sum places in the sticky rice dishes wrapped in lotus leaves, among other places.) There are others of course, but those are the common ones you'll find ...


16

Rice is mostly made of starch. Starch is, in itself, a molecule made up of glucose components attached to each other. There are two types of starch: Amylose - it is a long straight chain of glucose - and amylopectin, which has a branchy and fuzzy structure. When you cook a rice which is rich in amylose, the grains stay separate. When you cook rice which is ...


16

If you are only using it three times a month then this 25lbs bag may last a very long time indeed. The problem is that even white rice can eventually develop off flavors when exposed to light and air. Additionally- even if pests don't have access to the rice, it is not unlikely that the rice has some eggs on it that can hatch and spoil the whole bag. The ...


16

Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and ...


15

There isn't really a simple answer to this question due to the many variables of personal preference, rice type, water hardness, etc. I suggest buying a proper rice cooker: Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker and Warmer with Induction Heating System, Stainless Steel. (I love mine!) The rice cooker has precise instructions and measurements for each ...


15

Please see the excerpt below from this page . There is also a chart that lists different types of long, medium, and short grain rices and their characteristics and usage examples. Rice is composed of two different types of starch molecules: amylose and amylopectin. The amounts of these two starches determine the texture of rice when it is cooked. ...


15

I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice. This is true for calorie tables that measure by volume (like here) and by weight. If you are cooking your rice by boiling and straining, you are ...


14

It’s a funny thing, I’ve written 2 answers this week saying you should never refrigerate leftover rice, that refrigerating rice ruins it and that you should freeze it instead. Of course there is an exception to every rule, in this case that exception would be when you want leftover, refrigerated rice. I do have a method to get that leftover refrigerated ...


14

You can cook rice like pasta, boiling in excess water until done then draining. But there are a couple main reasons not to: You'll wash away a lot of the starch. Especially for starchier varieties (short and medium grain), this may not be a good thing - you'll end up with distinct grains, not nice fluffy, slightly sticky rice. It can be a pain to drain ...


14

I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...


14

The following excerpt answers questions 1 and 2. Additionally it reduces the cooking time for the parboiled rice. Also known as converted rice, parboiled rice has been pressure-steamed and then dried in its natural outer husk (which is later removed). This process hardens the starch in the grains so they remain firmer, less sticky, and separate ...


13

I did this in my restaurant for years, it really does work great. Make your rice in a huge batch, cook it as if you're planning to eat it then, but then let it cool until handlable. Once it is cool enough, bag it in individual servings and freeze it. Refrigerating cooked rice quickly ruins it, freezing it, however, works great. If your servings are fairly ...



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