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0

I use California Calrose type rice for making sushi. I follow the basic cooking instructions on the bag. Then I use the sushi vinegar and salt when finishing off the rice during the cooling phase. I never rinse the rice and it always turns out perfect.


0

I partly agree with user22887, rice should be soaked to a specific time, and should be parboiled. ALSO traditionally biriyani is NOT cooked at direct heat. Ever heard of Charcoal cooked biriyani? Its called "Dum" cooking (Dum Biriyani). After the charcoal gets hot the biriyani vessel is placed over and also they throw in hot coal over the lid. The process ...


0

We use Basmati rice all the time for making fried rice as we have basmati leftovers everyday . It is cooked as plain rice everyday at home. Basmati will take on the flavours of whatever you are adding . It is long grained and non-sticky , so it could be an advantage.


0

for one cup of rice : Rinse the rice and soak it for couples of minutes . once u set the rice to soak boil three cups of water in a pan. once water starts boiling, add a bit of drop of oil and add the rice(drained) and stir well. Rice should be done in 3- 4 minutes. Check it with a spoon. once done drain it and rinse it under cold water and ...


-1

Without abusing the laws of physics any more than you already are with a pressure cooker, I'm afraid not.


3

There are many dishes where chicken and rice are cooked mixed together in the same pot. Look at Arroz con Pollo for example, it's an easy classic and there are loads of recipes. There's also some types of Biryani, Jambalaya, and other traditional recipes from across the world that would work. Chicken pieces and rice cook in about the same time as you say, ...


0

I do this often using a rice cooker: you can use the steamer tray above the rice to cook veggies, meat, et cetera that then get mixed in when the rice is done. If you're using a pot, a steamer basket would probably work just fine as well. I like to make foil packets so I can use oils or sauces without dripping onto the rice.


0

I'm no expert, but in the past, I've laid the rice out on the bottom of a roasting dish and placed the chicken and veg (any will do, but a whole ear of garlic works especially well) on top. Season generously and pour stock over the whole lot. Cover and roast. The only trick is to add enough liquid for the rice - yet not too much because it will turn to ...


0

Funny you should ask that just after I posted this: Crisping chicken skin after braising. Same theory would work with breasts, they would just need to be added to the rice much later.


1

Looks like too much water was added. That's possible even with a fuzzy logic cooker. Try cutting back to 1.75 cups water per cup rice, or perhaps even 1.5, and cooking as with brown rice. Did you use the "cup" that came with your cooker to measure water, or marks on the side of the cooker bowl? A rice-cooker cup is 180 ml, rather than your usual American ...


1

I've never used a rice maker to make black rice and and I don't have any to experiment with at the moment, but I'll update this answer when I do. I have had the best luck with black rice by rinsing it thoroughly several times and then soaking it for at least a couple of hours before rinsing it again, then cooking it. After that, it behaves pretty much ...


-2

Yes and no, depending on one's definition of gluten. I don't have all the proper references on hand right now, so please forgive me if the explanation is missing the full chemical explanation (references to peptides and such). I'm recalling all of this from memory from a presentation given by an all-types-of-gluten celiac I met several years ago. All ...


4

Glutinous rice doesn't contain gluten, the term just relates to its sticky texture when cooked. From Glutinous rice on Wikipedia: Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets. While that is marked citation needed doing a search on around 20 ...


11

No, it doesn't. Rice is always gluten free. It just so happens that words like "gluten", "glutinous" and "glue" are words which have a common root, meaning "sticky". Glutinous rice is sticky due to a high proportion of bushy starches in the rice grain. It has nothing to do with gluten, which is a complex formed by wheat proteins, and not contained in any ...


0

Expiration dates are used by food distributors as an inventory control rather than a safety notification in the US. Some packages may be marked Best by. That refers to flavor and texture not safety. My issue with rice is the pantry moths. I buy rice in 2-5lb bags. I place the bag inside a ziplock freezer bag and put it in the freezer for at least 24 ...



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