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I always divide my large bags of rice in freezer zip lock bags - approx. 1or 2 cups per bag then put them in my freezer. I also store my flour in my freezer. Usually 3 cups per zip lock bags.


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I don't know the type of rice you're using but it maybe because of the quantity of water you're taking to cook the rice. It might vary for different type of rice but I typically use double the volume of water as the rice taken. For ex- if I'm making One bowl full of rice I'll use Two bowl water to cook the same.


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I understand your frustration. I learned by trial and error but good rice is always worth a few fails. :) I've found that Rooster A.A.A. Scented Jasmine Rice is a sweet rice/sticky (glutinous) rice that works best when soaked in water (after cleaning the rice...so that I can soak it in the correct amount of water) at least 30 minutes before cooking and it ...


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Do you mean an actual pool of water forms or the rice just does not get sticky like your other rice? Have you tried different amounts of water to cook it, either more or less? All rice is different, depending on the variety and where it's grown. You sometimes have to treat a new rice differently than the rice you're used to.


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Renolds makes a non-stick foil. It's the bomb for spreading and pressing.


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When I visited Malaysia and Singapore, the nasi lemak I tried had very little taste of coconut - many of the people I traveled with even got surprised when they heard the rice was cooked in coconut. The name literally means 'fatty rice', which indicates that the coconut milk is added only to make the rice fatty, i.e. more sticky. When I made it myself, the ...


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Coconut has a very mild flavor that is easily drowned by other things. In my experience, coconut rice does not end up tasting very strongly of coconut, although it is richer and slightly sweeter. I notice that many recipes call for salt and sugar, which are both flavor potentiators. Perhaps you could try these. At the end of the day, though, I fear you may ...


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The rice you are referring to is sprouted brown rice. From wholegrainscouncil.org , GABA stands for an amino acid, gamma amino butyric acid. THE MOST TOUTED HEALTH BENEFIT of sprouted rice is GABA (gamma amino butyric acid). The GABA setting on your rice cooker will take much longer as per this article on Techilicious . If you want to push your ...



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