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In my experience, you have to saute the washed rice in little ghee or oil for some time till you feel the grains are not sticking to each other and are crispy. Then add the required amount of water (index finger measurement is the best). If using presure ccoker, let 2 whistles come and then immediately remove pressure without opening the cooker for another ...


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The technique that GdD mentions (infuse oil, then use that in the rice), is the technique used in Sinangag (Filipino garlic fried rice), but the rice is cooked first, then fried lightly in the garlic infused oil. Because you still have the garlic in with the rice, and it hasn't undergone long, slow cooking like you would have from cooking the rice (even ...


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Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before ...


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Welcome Volker! Please see the pic below and the information found on menurice.com . Way too much to copy - 9 pages - but there is a ton of great information about rice.


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You are missing the sugar! For 1 serving add 1 tsp. sugar to wok before you add the rice, also 1 tsp. sugar to the wok after you add rice and soy sauce, continue cooking 1 minute on high heat then you will have authentic Chinese fried rice!


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I frequently make more rice than I need -- I store it because I love to cook fried rice and the best fried rice is made from leftover rice. Make sure that you let the rice cool before you put it in a container. I always store mine in ziplock bags. Adding a little water to it when you microwave it will help to reconstitute it. Otherwise, if you're going to ...


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Freeze it! See Safe to wash rice the night before and leave overnight before cooking? If there were one thing I could stress more than any other, it would be to freeze leftover rice.


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It seems that the secret to re-heating rice is to use a little bit of liquid during the re-heating process. StillTasty suggests adding 2 tbsp. of liquid per cup of cooked rice, and about 1 minute on high for each cup in a microwave (5 minutes flat for stovetop re-heating). Another thing it hints at, though doesn't outright state, is that cooked rice ...


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I don't know about the safety standpoint, but from a texture standpoint -- don't refrigerate them. The problem is that they turn into an brick when cold -- rather than being a nice dessert, it's something that you have to gnaw at and fear that you're going to chip a tooth. You might be able to get around this by warming them back up before serving, but ...


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Puffed rice is a very common snack in the island where I grew up... We would dry cooked rice under the sun until it gets hard and totally out of moisture then deep fry them in hot oil until they puff.. :)



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