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I will probably get some back lash about this but I really like nuking rice the day after to bring it back to life. I add a bit of water, so it doesn't dehydrate and voila. If you cook your rice slightly aldente, this works even better... Similarly, add the rice to a sauce pan, and add a bit of water, cover with lid and turn on relatively high. Keep an eye ...


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Have to agree with the comments by Jolenealaska and ElendilTheTall. Fully cook the rice, then let it sit overnight in the fridge. Whenever I make fried rice for dinner, I: Cook the rice the day prior Spread it on a cookie sheet about a cup at a time Fan the rice on the cookie sheet with a folding fan (could use a paper plate too) Put cool rice in ...


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Baking! I learned this on Good Eats and have used it to cook for a dozen people and it's as easy as working with a rice cooker. The recipe linked is for brown rice, but I've used it for sushi rice as well which would just call for different proportion of water and shorter cook time. Also, skip the butter, of course. The recipe also mentions a glass dish, ...


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So I did some research and I have found that the reason why the rice was smelly was because I left it in for more than 24 hours without turning off the rice cooker. According to Sue, (http://mykoreankitchen.com/2006/09/06/this-is-the-rice-cooker/), with the rice cooker I have, I could keep it in for more than 24 hours but if I do, it will turn into a yellow ...


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You can use it for rice pudding!!


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Well, you're using water, rice and a rice cooker. Any one of those things could be causing the problem. Eggy smells come from sulphur compounds. You say your tap water doesn't smell. It's possible that there are sulphur compounds in the water but they're only released when it's heated. Does heating a pan of water to boiling on the stove cause the smell? If ...


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If your rice doesn't smell and your water doesn't smell, I'd be inclined to believe your new rice cooker sucks. Does your rice cooker smell, even when there's no rice in there? I would sniff the steam vent (not while it's on ...) and anywhere else really to check. I found this: You need to clean the rice cooker. Over time the inside builds up a sort of ...


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Have you considered your water source? Where we live it is a normal for our city-supplied water to smell like swamp water (nasty) or like sulphur (strong egg smell). We never drink or cook with this water. We found out early on after moving to this area (10+ years ago) that the water affected the taste of everything we cooked, including brewed coffee and ...


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Yes! In fact, I try to use anything other than plain white rice when I make fried rice! Any leftover rice is better than fresh, since it fries better after drying out in your refrigerator. (I like to use equal parts white and brown rice, or cook the rice in beer instead of water, to get more depth of flavor in the resulting fried rice.) You can also chop up ...


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I was invited to a sushi making class when we visited Tokyo. We were each given a small bowl of water to moisten our fingers so the rice won't stick. After our trip, I made some at home and decided to use the back of a soup spoon and lightly spread the rice scooping as needed to cover the nori. Just dip the back of the spoon in water before spreading the ...


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No. It is not general practice to add bleach to rice. The brown rice bran is removed through mechanical processes. As to whether he should continue to indulge this worry...I'd be more concerned about [insert common American male problem here] before ammonia in rice. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3138007/ This review has many free references in ...



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