Questions tagged [rice]

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

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1answer
66 views

Can white rice be burned without looking yellow, brown or black?

I try to boil my rice by using just enough water, if I don't cook it in enough water or cook it for too long, the rice will burn. However, when I burn the rice, I detect it because some of them stick ...
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0answers
51 views

Does long grained rice like basmati rice work in making congee?

Typically I use short grain white rice to make congee. It makes a nice thick, slightly sticky congee (thickness depending on water/rice ratio). How do long grained rice like basmati rice or jasmine ...
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1answer
70 views

Cooking rice on a fire pit vs gas burner

It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and Japanese kamameshi, for example, call for ...
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2answers
194 views

Is risotto or paella rice a better substitute for my Japanese dish?

My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto rice (Arborio) - both by Sainsbury's and ...
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0answers
89 views

Is it safe to store dry, uncooked rice with cleaning products?

So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has an outdoor entrance). I was in a hurry ...
2
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2answers
201 views

How can I make regular rice more sticky?

I have two children under four and the little one (15 months) likes rice a lot but he has trouble eating it because the grains separate, making it difficult to pick up with his uncoordinated fingers. ...
2
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1answer
104 views

Can I use pearl barley instead of rice in baked rice pudding?

I want to make a baked rice pudding with plums. I was wondering since pearl barley is sometimes used for risotto if I could use it instead of rice here too. Will it bet the sticky, sort of slimy ...
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0answers
73 views

Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]

I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
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0answers
62 views

Brown powder in bottom of bag

I have just looked at my unopened bag of medium grain white rice and found brown powder in the bottom. I'm wondering whether I can just wash/rinse what I want to use or should I throw it out? Best ...
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2answers
691 views

Are there advantages of soaking rice overnight as opposed to only for 30 minutes?

All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked it until the first whistle. Both for ...
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2answers
165 views

How many grams of Saffron for Rice?

A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams. Most saffron rice recipes use "threads" or "strands" which is pretty much useless for me. What's a good saffron/...
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1answer
131 views

How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?

I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting ...
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1answer
92 views

What is the purpose of cooking byriani in stages?

Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added. Most byriani recipes are see the rice is part cooked separately and ...
2
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1answer
2k views

Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?

I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed I had forgotten the salt. Adding salt ...
2
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1answer
48 views

Gas Grill vs. Burner for Paella

I'll soon be making paella outdoors, in a 15" stainless steel paella pan. I have two choices of how to heat this pan: Weber Genesis II 3-burner gas grill Iwatani 35FW portable butane stove Which ...
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0answers
140 views

Yellowish mushy stuff on cooked rice

Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
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2answers
206 views

Why does the carbs / fiber ratio decrease after cooking?

According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are these numbers wrong, and if not, why ...
2
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1answer
66 views

How to make and keep long grain organic brown rice tender

I am trying to meal prep brown rice. The brand I have bought, with no particular thought other than calories/carb amounts is this Long Grain Brown Rice 365 Whole Foods brand. The way I cook the rice ...
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4answers
327 views

What makes rice wet?

Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a lot of water to a pan. Bring water to ...
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2answers
313 views

How do I avoid rice cookers emitting strange goo on my counter?

With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starch goo. I don't really know how else to ...
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0answers
59 views

Home made biriyani masala paste

What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chillies, spice powders, mint and coriander ...
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2answers
174 views

Under burnt layer prevention for briyani [duplicate]

When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
3
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1answer
106 views

Can adding too much sauce and ingredients to fried rice make it too salty?

I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. Would all of these sauces and ingredients ...
2
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2answers
704 views

Why is my fragrant rice pudding (Gordon Ramsay recipe) dry?

I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the ...
3
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1answer
104 views

Is it possible to make rice porridge without simmering for 1 hour+?

Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge without that hefty time investment?
3
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1answer
95 views

Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the ...
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3answers
689 views

Is Calrose rice a decent choice for paella?

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
2
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1answer
134 views

How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
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2answers
316 views

Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
2
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2answers
250 views

Is it possible to (safely) make dry instant rice?

For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has some downsides: The flavours aren't ...
0
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1answer
764 views

converting cups of rice to kilos

Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grain rice do I need.
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0answers
96 views

Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?

I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
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1answer
106 views

What should I do if I have added extra water in rice for braising and you can see the rice is turning into sticky rice?

While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions ...
3
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1answer
153 views

First time and small batch biryani

I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of biryani? My friend's dad makes it ...
5
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2answers
226 views

what is the exact time to add food color in sweet rice?

I always confused to add the color in sweet rice .what is the exact time to add food color .As i add color when the rice is boiled. is it right?
0
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1answer
3k views

how long to boil rice for Biryani?

Whenever I boil rice to cook biryani, I end up over-cooking it and rice break into pieces after the steaming stage 1. So I want to know how long to boil rice for biryani? 1 Biryani is a rice dish, ...
2
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2answers
5k views

Should rice be started in cold or boiling water?

There are two main methods, either putting the rice into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook rice? Does it ...
4
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1answer
121 views

How does the quantity of salt change after the steaming stage when cooking pulao?

When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has finished steaming, it is less salty ...
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2answers
234 views

How to cook rice with fish without overcooking the fish

How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would anyone like to share tricks or tips for ...
0
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1answer
3k views

What should I do when I add too much salt to rice? [duplicate]

I accidentally added extra salt to my rice. Is there anything I can do now?
4
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1answer
765 views

Fried rice vs pulav vs biryani

How can we differentiate between fried rice, pulav and biryani? As these three rice dishes look similar, are there any differences between three of them?
4
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1answer
163 views

How can I toast rice without using an oven?

Rice can be toasted for adding more taste and flavor. The recipe I have uses an oven to toast rice. I want to find out another method which toasts rice without using an oven.
1
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1answer
1k views

How do I cook Basmati rice without soaking?

I know that all types of rice need soaking, but sometimes there are water shortages and I would like to skip this step to save water. How can I cook Basmati rice without a separate soaking step?
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4answers
294 views

How to cook perfect long grain rice? [closed]

Every time I make rice it comes out mushy and clumps together. How can I get rice to cook properly and be fluffy with grain separation and everything?
1
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1answer
130 views

Why does rice get sticky as it cools off?

So I have noticed rice go from fluffy and easy to separate to sticky and coming off as several masses. I have a hypothesis as to why that happens. Also, I have noticed this most in long grain rice ...
5
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6answers
360 views

how to store rice for 12 hours so it doesn't dry out

I have bad experiences with packing rice for lunch, and having it dry out and get gross overnight (like, I'll steam twice as much rice as I want to eat for dinner and pack half of it away). But it ...
4
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1answer
7k views

How do I tone down biryani that is too spicy?

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...
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3answers
1k views

Should Rice be soaked before cooking?

Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then, How much time is required to soak rice?...
4
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2answers
385 views

Why should you serve risotto on a hot plate?

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
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3answers
607 views

How much salt does pasta absorb compared to rice?

Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, ...

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