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Questions tagged [rice]

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

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5
votes
1answer
120 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 ...
1
vote
1answer
86 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
votes
1answer
251 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
votes
1answer
40 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 ...
1
vote
0answers
118 views

Yellowish mushy stuff on cooked rice

Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
4
votes
2answers
158 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
votes
1answer
53 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 ...
2
votes
4answers
236 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 ...
2
votes
2answers
168 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 ...
2
votes
0answers
57 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 ...
1
vote
2answers
115 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
votes
1answer
89 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
votes
2answers
223 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
votes
1answer
103 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
votes
1answer
88 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 ...
5
votes
3answers
344 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
votes
1answer
122 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 ...
1
vote
2answers
108 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
votes
2answers
170 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
votes
1answer
353 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.
2
votes
0answers
77 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 ...
1
vote
0answers
33 views

Rice lasagna cooked ahead

I am using rice lasagna noodles and wonder if I can assemble it tonight to use tomorrow night. Should I fully cook the rice lasagna noodles?
0
votes
1answer
102 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
votes
1answer
123 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
votes
2answers
143 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
votes
1answer
2k 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
votes
2answers
2k 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
votes
1answer
108 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 ...
0
votes
2answers
202 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
votes
1answer
1k 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
votes
1answer
556 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
votes
1answer
153 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
vote
1answer
744 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?
2
votes
4answers
239 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
vote
1answer
106 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
votes
6answers
198 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
votes
1answer
4k 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 ...
2
votes
3answers
472 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
votes
2answers
347 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?
0
votes
3answers
456 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, ...
16
votes
3answers
20k views

Is it possible to remove the smell from rice mistakenly stored in a detergent box?

By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the detergent smell from rice, or is it not ...
0
votes
3answers
554 views

How to eat wheat as a staple?

I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like they eat pure rice daily like in the far ...
0
votes
1answer
216 views

All fried rice recipes seem to have the same toned down interpretation

I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
5
votes
1answer
602 views

How to make Black Glutinous Rice sticky?

I've been to a Cooking Class in Thailand and learned how to do many yummy Thai dishes. One of them was Mango with Sticky Rice, but with black rice. My problem is that somehow my rice is not sticky ...
1
vote
0answers
572 views

Brown streaking in cooked idli, from white looking batter - what gives?

Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package recommends, fermented 24h, in european ...
7
votes
1answer
406 views

My sushi rice comes out chewy on top, mushy on the bottom

I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups rice to 2 cups water, combine, bring to ...
2
votes
0answers
191 views

Rice Cooker Technology Best Suited for White Basmati Rice?

This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is that few seem to have a "Non-Sticky" or "...
1
vote
2answers
1k views

Should parboiled rice be washed/rinsed before cooking?

Should parboiled rice be washed or rinsed before cooking? If yes, on average how many times it should be washed. Should it be rinsed in water for more than 10 minutes?
-4
votes
2answers
1k views

Why do Americans have butter in their rice? [closed]

I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding butter when they cooked rice. Why? Basic rice is cooked ...
0
votes
2answers
6k views

Why does rice go bad next day?

I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the cause is but the rice cooker has started ...