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Questions tagged [rice]

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

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0answers
25 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
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0answers
28 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
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1answer
91 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
83 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
94 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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2answers
197 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
183 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
105 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
185 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
66 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?
3
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1answer
111 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?
3
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1answer
144 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.
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1answer
113 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
179 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
80 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
159 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 ...
3
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1answer
357 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 ...
0
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3answers
250 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
252 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
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3answers
206 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
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3answers
17k 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
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3answers
512 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
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1answer
163 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
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1answer
149 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 ...
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0answers
75 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
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1answer
234 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
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0answers
149 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 "...
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2answers
415 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?
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2answers
225 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
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2answers
2k 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 ...
0
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3answers
796 views

How to ensure rice from rice cooker becomes dry?

I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a little watery(which probably isnt an issue ...
4
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1answer
119 views

What is the minimal set of ingredients that English rice pudding can be made with?

While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be optional and the article also explicitly ...
0
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1answer
110 views

How long will glutinous rice flour keep unopened?

I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flour?
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0answers
80 views

Over soaking rice? [duplicate]

So I'm making white rice and usually I leave it to soak for about 15 minutes before cooking. I got distracted from it by doing school and I left it soaking for more than 35 minutes. Does this effect ...
3
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3answers
456 views

Make quinoa sticky like rice?

I make a nice curry, and for presentation I would like to place the quiona on top of curry as shown in this picture: But to be able to do that, my quiona needs to be sticky (I think it's the starch ...
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0answers
84 views

Will zojirushi ns-wpc10 work with hole in the bottom?

I accidentally burnt hole in the bottom of my rice cooker and was wondering if it is still safe to cook rice in? It hasn't touched any metal at all. Just the layer of plastic on the bottom. The model ...
3
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1answer
252 views

How many wash cycles should I aim for when washing brown rice?

I was told that I'm supposed to keep washing the brown rice with water, empty the pot out, and repeat until the water doesn't become foggy anymore to get rid of the arsenic. For each cycle, I pat, ...
0
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1answer
194 views

Do potatoes and rice lose significant amount of fiber when overcooked?

I overcooked both brown rice and potatoes today, both boiling. The skin on the potatoes was intact even though I overcooked it but too soft. Does that mean the fiber is significantly reduced in both ...
2
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2answers
2k views

How much water to add to rice cooker when cooking brown rice?

I usually use 1.5 cups of water for every cup of 'white basmati' rice. Today I used 4 cups of water for 1 cup of 'brown basmati' rice and it came out a bit watery. however i did add more of the ...
1
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2answers
115 views

Sushi using brown rice

I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to roll sushi using brown rice?
0
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0answers
28 views

unsalted food, how long will it last in the fridge? [duplicate]

Starches like rice, or proteins like chicken, cooked without any added salt or seasonings or oil, how long will they last and are they safe to eat in this form?
3
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1answer
5k views

Is it safe to eat white rice that turned blue/purple in the fridge?

I left the rice overnight in the fridge and it smells fine, and a sample tasted fine but the color looks unappetizing. Is it safe to eat? In response to the comments, it was warm and white when I put ...
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0answers
34 views

Is there a trick for separating still-hulled rice grains?

I make a lot of bulk brown rice so occasionally I'll come across the grain that is still hulled, and chomping down on those is never fun. Is there a quick way to separate those from the rest of the ...
1
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1answer
128 views

Which type of UK supermarket rice is closest to Philippine rice?

I have visted the Philippines twice and had many delicious dishes served with the most amazing slightly-sticky rice. Which type/variety of rice, which is readily available in UK supermarkets, is ...
51
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2answers
13k views

Why drain soaked rice?

When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with fresh water). Black rice is a type of ...
0
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1answer
4k views

Found a kind of worm in my rice bag, what should I do? [duplicate]

I poured some rice from a bag into a glass and noticed there was a worm(which looked like the rice) moving around in the rice. How did it get there, would it have been packed in or would it have ...
2
votes
2answers
2k views

Why does rinsing lentils create foam? Is this natural?

I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they started to create a bubbly foam. The ...
4
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1answer
426 views

Black rice mixed in white

In the long grain white rice (parboiled) there these occasional grains of darker brown to black grains. Any idea what these are?
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1answer
157 views

Adding uncooked rice to a slow-cooked stir fry

I'd like to make this slow-cooked chicken stir fry recipe. It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker. If I don't mind having the rice already ...
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1answer
8k views

How long will a refrigerated risotto stay safe to eat? [duplicate]

First time posting here. I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeric, lemon, parmesan). It's been refrigerated since ...