Questions tagged [rice]

Questions on rice. Please be specific; different rice cooks differently.

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5 votes
3 answers
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Why are some Chinese rice noodles cooked starting from cold water?

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
lambshaanxy's user avatar
  • 1,396
13 votes
3 answers
4k views

What does layering biryani actually do?

I've recently been experimenting with biryani (mostly chicken hyderabadi) and one thing that sort of puzzles me is making layers of rice (as typically instructed in recipes) as opposed to just having ...
tmph's user avatar
  • 233
4 votes
2 answers
595 views

Should I wash the rice before making t'beet (Iraqi chicken & rice)?

I have just stumbled upon a recipe for t'beet, which is an Iraqi oven slow-cooked chicken and rice dish. Most of the recipes I found come from American websites, where they do not indicate that the ...
AJX's user avatar
  • 43
3 votes
1 answer
172 views

How to keep rice in sushi-like dishes from drying out overnight?

So my kids like to take 'sushi' (that is, variations without raw fish) and sushi-like dishes (onigiri/onigiraza, musubi etc) to school for lunch. However in the mornings I don't have time to fully ...
Roel's user avatar
  • 313
0 votes
1 answer
110 views

The best method to seperate rice grain from glutinous rice grain?

I am trying to make alkaline water rice dumplings in large batches (about 50 kilos) I bought my glutinous rice grains directly from the producers and thus there are some rice grains mixed into the ...
NoviceDust21's user avatar
1 vote
1 answer
195 views

Does the ratio of rice:water change if rinsed first?

In Tim Anderson's Japaneasy he instructs to cook 300g of rice in 390g of water (1:1.3). He also says to rinse the rice first. When I rinsed the rice and weighted it again after letting water drain, it ...
Tom's user avatar
  • 1,564
1 vote
2 answers
423 views

Does washing rice in a non-stick pot erode the non-stick coating over time?

I usually wash my rice in the pot that comes with my rice cooker (Tiger JBV-10CU) which is non-stick. I've heard that rice can be abrasive to the non-stick coating if you move it around in the pot as ...
AlphaFoxtrot's user avatar
4 votes
3 answers
425 views

Is there science-based information on long-term white rice storage?

I have some special white rice I picked up while traveling, and am conserving for the right dish because I can't buy it where I live. However, that got me wondering how long rice actually keeps. when ...
FuzzyChef's user avatar
  • 64.5k
0 votes
1 answer
400 views

Can I cook brown rice in broth?

Can I make brown rice substituting chicken broth for water? How much of the chicken flavor transfers to the rice?
GentlemanBob's user avatar
19 votes
1 answer
4k views

What is sortexed rice?

Here is a link to rice I want to buy. It is quoted as being polished and sortexed. I was wondering exactly that meant? Sortexed is not a word I heard before.
Neil Meyer's user avatar
  • 4,898
0 votes
0 answers
92 views

Brown rice in an old rice cooker?

A comment on the question about brown rice making a mess in old rice cookers has me wondering: Is there a proper way to cook brown rice in a mechanical (one button) rice cooker, or do you need a ‘...
Joe's user avatar
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14 votes
3 answers
5k views

Why does baking cooked rice not overcook it?

Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before ...
Blythe Simmons's user avatar
1 vote
1 answer
134 views

Which type and grain size of rice (flour) is best for which use case?

What type of rice and which grain-size as flour is best for which use case? I have got a grain mill and am going to do lots of gluten-free recipes with rice flour. From cake, via pudding, to mochi (...
Sebastian's user avatar
  • 181
7 votes
2 answers
2k views

Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?

Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I ...
HeavenlyHarmony's user avatar
4 votes
1 answer
296 views

Food safety when making Koji rice / kojikin

I want to understand the process by which koji rice is not effected by Bacillus Cereus et.al. The basic instructions for fermenting your own koji rice is: Steam rice Let it cool to around 35℃ ...
Kingsley's user avatar
  • 699
1 vote
1 answer
458 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
Nav's user avatar
  • 1,348
0 votes
1 answer
139 views

Cooking rice in bulk and adding to stew for weekday meals [duplicate]

I usually cook a stew of some kind on a Sunday, put it in a container in the fridge, I then eat it for an evening meal during the rest of the week up to Friday or Saturday. Each weekday evening I cook ...
The Footsie's user avatar
11 votes
2 answers
5k views

I want to cook brown and white rice together

I want to cook brown rice and jasmine rice in the same pot, or normal white rice whatever works better with brown rice. Is it possible to do so without having mushy white rice. I love brown rice i ...
Chantal Martens's user avatar
3 votes
1 answer
711 views

Making rice in a thermos flask

Would mixing white rice grains with boiling water and pouring the mix into a thermos flask and letting it stay there for an hour work (to make edible rice)? p.s I don't have a thermos flask to try and ...
androidguy's user avatar
6 votes
2 answers
2k views

Can I use air fryer to dry out rice in preparation to be fried in a wok?

This is one of those questions that's hard to find any results for on google because there are so many more popular similar but not at all the same questions/answers that it impossible to find the ...
BVernon's user avatar
  • 611
0 votes
0 answers
65 views

Does an adult male require two kilos of rice per day to reach daily calories requirement? [duplicate]

I just looked up adult male calorie requirements. It's 2,500 kcal per day. There's 1,250 kcal per kilo of basmati rice. Does that mean I need to eat the calorie equivalent of two kilo bags of rice ...
SeanJ's user avatar
  • 101
2 votes
1 answer
684 views

Risotto too grainy

I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use; Cup Arborio rice (from Whole Foods) Kettle and Fire Chicken Broth 32oz small diced carrot, ...
akh22's user avatar
  • 123
2 votes
1 answer
1k views

How can I cook parboiled rice in absorption method?

How many cups of water (not liters) should I add to 1 cup of parboiled rice in case of the absorption method of cooking? How many minutes should I cook?
user366312's user avatar
1 vote
2 answers
577 views

What is the minimum length of time and temperature one can safely cook white Basmati rice for?

The particular Basmati rice I normally use (Aldi own brand), cooks perfectly with seperate, non-sticky grains using the following method. In a large pan of cold water (3 or 4 times the volume of rice),...
Greybeard's user avatar
  • 5,936
0 votes
1 answer
161 views

Is there any gourmet rice cooking method where you don’t rinse the rice?

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.
Julius Hamilton's user avatar
3 votes
1 answer
186 views

How to cook rice outside commercially?

Is there a better alternative to a propane rice cooker for cooking rice outside e.g farmers market, street food environment? I have found very little options for actual machines in the united states, ...
Mixed Rice's user avatar
0 votes
1 answer
273 views

Why is pasta added to Turkish rice (sehriyeli pilav)?

In a follow-up on another question (What are these spaghetti-like strings in the rice I got from a Turkish shop?), I would like to know WHY pasta is typically added to Turkish rice dishes (like ...
jeroen_de_schutter's user avatar
1 vote
1 answer
878 views

How to avoid "Keep Warm" mode on rice-cooker

I have a "Hamilton Beach Multi-Cooker" rice cooker / steamer / etc. 840304400 is the model number. We only cook rice for sushi, rice bowls, onigiri, etc. 9 times out of 10, we want to work ...
RoboticRenaissance's user avatar
10 votes
2 answers
4k views

Quantity of rice per diameter of paella pan?

In an effort to limit leftovers, I recently bought a 26cm steel paella pan to supplement my 40cm pan. Because such things do not always scale linearly, I looked for a guide on how much rice to use in ...
FuzzyChef's user avatar
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1 vote
1 answer
8k views

What is the best practice to making good fried rice without sticking to the pan?

I just made fried rice earlier in a stainless steel frying pan to test the extent as to how much it will stick. I coated the pan with oil and initially placed garlic, then once the garlic was brown ...
Pherdindy's user avatar
  • 283
2 votes
1 answer
801 views

Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?

I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quantity based on what I usually follow ...
Prahlad Yeri's user avatar
7 votes
3 answers
2k views

Rice finger rule for figuring water quantity

I've seen some videos where people recommend the "finger rule" (as opposed to measuring) when figuring out how much water to put in a pot to boil rice. However, the explanations are pretty ...
George Menoutis's user avatar
1 vote
1 answer
1k views

How much extra water and time is needed when cooking rice with a tomato-based liquid/semi-liquid too?

I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process. I use the amount of water called for on the ...
J007B's user avatar
  • 287
6 votes
2 answers
678 views

Dealing with excess liquid in a rice dish

I was making hoppin' john and realized I added too much chicken stock relative to the rest of my ingredients -- 8 cups instead of 6. When I reached the point where I would otherwise take the pot off ...
Roddy of the Frozen Peas's user avatar
18 votes
2 answers
14k views

How many calories are in a cup of rice?

Typical googling tells me a cup of white rice has ~200 calories, but the bags of white rice I purchase tell me a quarter cup of dry rice has 150 calories (Jasmine, in this case, but others have been ...
DeepDeadpool's user avatar
2 votes
2 answers
171 views

Season fried rice with soy and teryiaki sauce the first time you cook it?

I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce. I'm wondering how would it be different if I put ...
BVernon's user avatar
  • 611
13 votes
3 answers
4k views

Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it?

After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food make the lid "dirty" and require ...
MarcGuay's user avatar
  • 303
0 votes
4 answers
272 views

How can I improve this rice recipe

I have an older instant pot pressure cooker (ip-lux50 v3) and I've tried making rice according to various recipes I've found on the internet and none of them have turned out well This is one recipe I'...
Shane's user avatar
  • 150
3 votes
2 answers
151 views

Making a gelatin-based and non-sticky "salmon"

I am trying to make sweet sushis that look like standard (savory) ones. Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.). ...
Marvin's user avatar
  • 133
0 votes
1 answer
1k views

Can uncooked rice be stored in the freezer or refrigerator?

I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
Betsy M.'s user avatar
1 vote
4 answers
3k views

Why should rice be cooked uncovered?

The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?
Dmitry Grigoryev's user avatar
17 votes
3 answers
7k views

What are these spaghetti-like strings in the rice I got from a Turkish shop?

I bought some rice from Turkish shop and as you can see in the picture it came with this spaghetti like strings with it, I’m not referring to the green stuff. Do you know what it is and would it have ...
James Wilson's user avatar
  • 3,805
3 votes
1 answer
3k views

Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri ...
user1821961's user avatar
2 votes
2 answers
9k views

Can “quick cook” brown rice be cooked in an Instant Pot?

I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pressure level should I use, and what release ...
Eliza Wilson's user avatar
0 votes
1 answer
289 views

How do I know a beaten egg has “set” while cooking stovetop rice pudding?

The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the ...
Tina Gavin's user avatar
0 votes
3 answers
236 views

Which non-rice grains cook up most like sticky rice?

I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic. Which grain, when cooked, tend to be the most "sticky" like ...
Beginning baker's user avatar
0 votes
0 answers
75 views

What sort of Rice do Chinese Restaurants use [duplicate]

What sort of Rice do Chinese Restaurants use? I use good quality Thai Rice at home in my rice cooker, I have tried all sorts of brands of rice and I have tried mixing different rice together, but, I ...
Keith's user avatar
  • 1
0 votes
2 answers
619 views

Stove-steamed rice gets burnt on bottom

I've followed one of those countless videos on YouTube about steam-cooking rice on stove, particularly this one: How to Cook Rice Perfectly Every Time | Stovetop Method | Easy Asian Cooking But three ...
beardeadclown's user avatar
1 vote
2 answers
112 views

Sushi rolls keep getting thin

I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the ...
Lucas Fiorini's user avatar
2 votes
2 answers
223 views

How to get flavours to infuse into rice

When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling the rice (Coconut milk and ...
Jan Lynn's user avatar
  • 121

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