New answers tagged rice
Not extending answer because of a completely different context. Actually, adulterated rice has been found (and might have found its way to non-Asian markets too), which is made with ... plastic. http://althealthworks.com/7761/plastic-rice-from-china-is-real-and-it-can-cause-serious-health-problemsyelena/ This is less likely to be your problem than an ...
If these were not food-safe/toy-safe bins, it is likely softeners/plasticizers from the plastic materials gassing out and migrating into the ingredients. These can be phtalates or other petrochemical/organic compounds, and if in doubt, they are as unsafe in food as gasoline would be. I certainly would not want to give anything that has taken on enough of ...
The problem is that the 2:1 ratio just doesn't hold true. Alton Brown hinted at this in Power to the Pilaf: Now, the second secret to happy rice is finding the right ratio of rice to liquid. The instructions on your average bag of rice always says the same thing, "1 cup rice, 2 cups water." If that were right, and I don't think it is, one could deduce ...
Simply use a scale. Weigh the dry rice first, note the weight. Then wash it. Put it back on the scale and add water until you have 3 times the original weight, that's a 2:1 ratio. That being said, a sieve is probably also a good thing to have. The reason washed rice is better is that you're removing starch from the surface. If you don't throw out all the ...
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 ...
The difference is water. 1 TBS uncooked rice has 3 times the volume after it's cooked. No calories are lost.
If you want to reduce sticking and crusting try rinsing your rice before cooking to release any excess starch. You may be surprised at the results.
There seem to be a good few available on Amazon. I just searched for "quenelle mould".
There is a technique called quenelling where you form this shape using two spoons. It appears to be usually used for ice cream and other items of similar consistency but I don't see why it wouldn't work for steamed rice (although those would have to be large spoons).
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