Questions tagged [rice]

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

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19
votes
1answer
5k 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 ...
1
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2answers
125 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 ...
13
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3answers
3k 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 ...
0
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3answers
164 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'...
3
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2answers
106 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.). ...
0
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0answers
43 views

Do you know how to make egg fried rice [duplicate]

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Should you put the eggs or the rice first
0
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1answer
160 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?
1
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4answers
275 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?
18
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3answers
5k 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 ...
3
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1answer
163 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 ...
1
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1answer
129 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 ...
0
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1answer
63 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 ...
0
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3answers
143 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 ...
0
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0answers
60 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 ...
0
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2answers
119 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 ...
1
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2answers
74 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 ...
2
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2answers
139 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 ...
13
votes
4answers
4k views

How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US?

When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the ...
2
votes
2answers
395 views

Which kinds of rice can replace Uzbek devsira?

I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat-bespodobn-5f93ccc1a81c50318e584c8c . ...
5
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2answers
666 views

What is the best way to cook pasta made from quinoa,amaranth, and brown rice?

I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell. The package direction say to boil for 10 min. which I ...
2
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2answers
116 views

Variations in cooking method for Jasmine rice

I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times. Tesco own brand. 75g rice with 113ml water. Simmer for 20 mins, drain, ...
1
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1answer
47 views

How much magnesium is in Hinode Calrose rice? [closed]

I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must be mistake but there is no other source that talks about ...
1
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2answers
207 views

What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?

In India, Poha is a famous dish especially served as breakfast. I would like to know if Poha is the name of the dish or Flattened rice or Chiwda.
5
votes
1answer
834 views

Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)

I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice). For that I am using following ingredients. 600 gm, Lamb 4 tbsp, Ghee 160 gm, Onion 70.00 gm, Raw Papaya 50 gm, ...
0
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1answer
74 views

Can I make idli without rice? [closed]

I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same proportion and the idli comes out nice. Thank you
7
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1answer
2k views

Can fermented dosa batter cause bacillus cereus poisoning?

Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cereus poisoning is a concern with rice left ...
3
votes
4answers
419 views

Cooking Brown Rice on a Portable Induction Burner

Are there any tips on how to properly cook brown rice using a portable induction burner? I use my standard ratio of 1 cup rice to 1 1/2 cup water bring to a boil, cover and reduce to low for 20 ...
0
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1answer
52 views

When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first?

When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first? (the water I want to drain is the water I used to boil which was not absorbed by the cereals during cooking) I am ...
0
votes
1answer
99 views

Why is Tilda basmati rice so popular? [closed]

I've never used Tilda rice before, but I'm considering trying it and I wonder if it's worth the cost. I usually use India Gate or whatever is on sale, which is almost half the price of Tilda for the ...
0
votes
1answer
49 views

How do you reheat rice in a takeout box after you've already made the mistake of refrigerating it straight up?

I have refrigerated rice that I want to serve alongside chicken tikka masala (Not for guests, that's unthinkable! For family.). It's in one of those styrofoam containers with a plastic lid, although ...
0
votes
1answer
178 views

1/4 cup of rice not measuring to be 45g, turns out to be 30g

I have used two different rice cooker measuring cups, and I know the kitchen scale is correct, but the rice packaging for various rices say 45g = 1/4 cup, but if I fill it up to 1/4 cup, the weight of ...
0
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3answers
579 views

how can I store uncooked rice [duplicate]

Should rice be stored in a sealed container in the refrigerator or should it be kept in a cabinet in sealed container?
1
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1answer
64 views

What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?

I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice ...
2
votes
1answer
128 views

Does anyone know why when we add vinegar to rice its texture changes? I would like to understand “chemically” what happens

I'm trying to improve my brown rice recipe, and although I put some vinegar in it, I still don't understand how it works. Does it make the rice stickier or looser?
1
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1answer
126 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 ...
1
vote
1answer
121 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 ...
3
votes
2answers
2k 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 ...
1
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0answers
253 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
votes
2answers
2k 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
votes
1answer
137 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 ...
1
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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 ...
6
votes
2answers
11k 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 ...
0
votes
2answers
579 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/...
5
votes
1answer
178 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
98 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
7k 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
170 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
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0answers
249 views

Yellowish mushy stuff on cooked rice

Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
5
votes
2answers
306 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
2answers
101 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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