Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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

0
votes
3answers
442 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
0answers
53 views

I made jambalaya and my rice is not fully cooked, what can I do to get the rice cook d without losing flavor of the dish and making the Rice mushy?

I made jambalaya and all of the rice is not done. I don’t want to over cook the rice. What can I do to maintain flavor but have all the rice cooked?
0
votes
1answer
139 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 ...
4
votes
1answer
70 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
44 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 ...
6
votes
1answer
140 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 ...
1
vote
0answers
97 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
148 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
174 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
681 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
votes
3answers
270 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 ...
3
votes
1answer
105 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
votes
0answers
33 views

Glutinous rice flour

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? Thanks!
0
votes
0answers
75 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 ...
2
votes
3answers
270 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 ...
0
votes
0answers
67 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 ...
2
votes
1answer
148 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
votes
1answer
166 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 ...
1
vote
2answers
1k 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
vote
2answers
96 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
votes
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?
2
votes
1answer
3k 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 ...
1
vote
0answers
27 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
vote
1answer
114 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
votes
2answers
12k 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
votes
1answer
2k 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 ...
0
votes
1answer
1k 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
votes
1answer
286 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?
0
votes
1answer
138 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 ...
1
vote
1answer
6k 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 ...
10
votes
6answers
3k views

How to prepare rice in a very real emergency - no boiling (no electricity or alternatives)?

Earthquakes and typhoons are as plentiful as rice where I live. The power distribution system is incredibly sturdy here and power outages tend to be managed well, though they happen. Many people ...
0
votes
0answers
82 views

Why cooking makes foods such as rice and vegetables soft?

My initial guess was it is due to absorption of water during cooking (role of heat is probably to accelerate this process). So to verify this I have left uncooked rice in water for two days but so far ...
1
vote
1answer
600 views

How to keep biryani hot and moist for a long time

I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of ...
2
votes
2answers
1k views

How to make perfect pearl rice in a rice cooker

This question is specifically about short grain pearl rice. I recently got a nice Zojirushi rice cooker that has all the bells and whistles, and I've been wanting to use it to prepare perfect rice. I ...
7
votes
2answers
3k views

What are Japanese rice seasoning packets called?

While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things like fried rice (チャーハン) and rice balls (...
3
votes
1answer
96 views

How can I mimic glutinous rice inexpensively in Latin America?

I know that certain rice should be bought for cooking meals like sushi (glutinous rice which is almost 5 dollars per kilogram). In Latin America the most common rice is about 1 dollar per kilogram. ...
0
votes
1answer
777 views

How long to warm taco bar dishes in a roaster [closed]

With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and what would be the best temperature? I intend to ...
1
vote
2answers
231 views

Any tips on how to cook gruel?

I like to cook rice gruel every now and then; however I usually encounter a basic problem. First off, my rough procedure: Mix (sticky) rice flour and water homogeneously Pour into cooking pot (...
0
votes
0answers
79 views

How to avoid Rice Bugs in a small storage [duplicate]

we have a small storage which we store about 9 tons of rice in it. How can we avoid rice bugs? We try to keep the storage cool but it can not avoid them as well as we need.
1
vote
1answer
596 views

Rice cooker not stopping?

I bought a first rice/multicooker Tefal RK8121. I cooked the rice according to the manual. I put the rice inside and added the steaming tray on top of the rice to steam at the same time (it doesn't ...
2
votes
1answer
236 views

Why cooking times for rice are different in different locations

When I learned to cook rice in the New Orleans area, I used the following recipe: In a big sauce pan measure 1 cup long grain rice to two cups room temperature water, salt to taste. Bring to a boil, ...
1
vote
1answer
353 views

Rice Variety for Puerto Rican Rice?

I recently visited Puerto Rico and was blown away by how consistently good the rice was at restaurants. It appeared to be a medium grain rice very similar in consistency and texture to East Asian ...
4
votes
1answer
510 views

How do I cook rice in a steamer?

I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice. The bottom of the steamer looks like this: I also have ...
46
votes
4answers
22k views

Why fry rice before boiling?

Ordinarily when I make fried rice, the general process is: Boil the rice until done. Fry the cooked rice in oil. However, I recently made a different rice recipe which flipped the order: Lightly ...
1
vote
1answer
537 views

Best way to cook rice to serve cold later?

I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine ...
-1
votes
1answer
91 views

Is there a way to steam rice(Asian style, like steamed rice that gets served at P.F. Chang's) without a rice steamer?

I have several sauce pans and a 3qt saucier. I was thinking about buying a rice steamer, but thought maybe I can save some money.
9
votes
2answers
3k views

Reducing the moisture in cooked rice for making fried rice

I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for at least 24 hours. However, it's often ...
4
votes
1answer
107 views

Baking frozen cod and rice with carrots, can it work?

This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I don't thaw the cod before because it's ...
0
votes
1answer
2k views

Is 1 cup of rice powder equal to 1 cup of uncooked rice? [closed]

Is 1 cup of rice powder equal to 1 cup of uncooked rice? The recipe I am following states, "1 cup rice." I want to use rice flour. Does the density and volume differ?
7
votes
1answer
347 views

What (if anything) Does Superfino Indicate on a Package of Italian Arborio Rice?

Local stores want my first born child for Arborio. I have found much better deals on Amazon. Most packages say "superfino". Does that actually mean anything?