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Questions tagged [rice]

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

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7 votes
7 answers
3k views

How (or is there) a way to make my rice more fluffy than sticky? Given my current approach

FWIW Here is how I cook white rice (generally short grain, usually Hokkaido rice FWIW). clean/rinse the (already generally clean) pot (just a stainless steel pot) with my hands a very very lot under ...
1 vote
0 answers
89 views

I gave my frozen fried rice a flavor I only get when I get fried rice from a Hibachi restaurant. How can I do this again without creating smoke? [duplicate]

The other day I used my stainless steel pan to cook my frozen fried rice. I have done this often. This time I accidentally left the stove to preheat the pan on its highest setting. When I sprayed in ...
8 votes
7 answers
146k views

How can I cook 1/2 a cup of rice?

Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cooker cup) of uncooked basmati rice. I make ...
5 votes
4 answers
57k views

How do I stop onigiri from falling apart?

I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The theory is simple enough: make rice and let ...
11 votes
1 answer
15k views

Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its cast-...
5 votes
3 answers
287 views

Why are some Chinese rice noodles cooked starting from cold water?

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
2 votes
1 answer
1k 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 ...
1 vote
4 answers
2k views

How much 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/...
1 vote
2 answers
513 views

Does washing rice in a non-stick pot erode the non-stick coating over time?

I usually wash my rice in the pot that comes with my rice cooker (Tiger JBV-10CU) which is non-stick. I've heard that rice can be abrasive to the non-stick coating if you move it around in the pot as ...
13 votes
3 answers
4k views

What does layering biryani actually do?

I've recently been experimenting with biryani (mostly chicken hyderabadi) and one thing that sort of puzzles me is making layers of rice (as typically instructed in recipes) as opposed to just having ...
4 votes
2 answers
611 views

Should I wash the rice before making t'beet (Iraqi chicken & rice)?

I have just stumbled upon a recipe for t'beet, which is an Iraqi oven slow-cooked chicken and rice dish. Most of the recipes I found come from American websites, where they do not indicate that the ...
19 votes
9 answers
40k 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 ...
1 vote
1 answer
9k views

What is the best practice to making good fried rice without sticking to the pan?

I just made fried rice earlier in a stainless steel frying pan to test the extent as to how much it will stick. I coated the pan with oil and initially placed garlic, then once the garlic was brown ...
3 votes
1 answer
232 views

How to keep rice in sushi-like dishes from drying out overnight?

So my kids like to take 'sushi' (that is, variations without raw fish) and sushi-like dishes (onigiri/onigiraza, musubi etc) to school for lunch. However in the mornings I don't have time to fully ...
4 votes
6 answers
47k views

Fastest or most efficient way to cook rice in a pot with a lid?

Without using (read: buying) a rice cooker, what methods can I use to reduce active cooking time for brown rice? Does pre-soaking help? Should I add the rice before or after bringing the water to a ...
7 votes
1 answer
5k 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 ...
1 vote
1 answer
1k views

How to avoid "Keep Warm" mode on rice-cooker

I have a "Hamilton Beach Multi-Cooker" rice cooker / steamer / etc. 840304400 is the model number. We only cook rice for sushi, rice bowls, onigiri, etc. 9 times out of 10, we want to work ...
0 votes
1 answer
115 views

The best method to seperate rice grain from glutinous rice grain?

I am trying to make alkaline water rice dumplings in large batches (about 50 kilos) I bought my glutinous rice grains directly from the producers and thus there are some rice grains mixed into the ...
39 votes
12 answers
25k views

How do restaurants make chicken fried rice? What ingredient am I missing?

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 Rice (1 day old), Chicken, Green Onions, ...
1 vote
1 answer
207 views

Does the ratio of rice:water change if rinsed first?

In Tim Anderson's Japaneasy he instructs to cook 300g of rice in 390g of water (1:1.3). He also says to rinse the rice first. When I rinsed the rice and weighted it again after letting water drain, it ...
4 votes
3 answers
59k views

What types of rice are appropriate to use in a rice cooker?

I have recently acquired a Zojurushi fuzz logic rice cooker. What I am having difficult to find is the best kind of rice to use with it; I am looking for a good brown and white rice that can go with ...
4 votes
3 answers
449 views

Is there science-based information on long-term white rice storage?

I have some special white rice I picked up while traveling, and am conserving for the right dish because I can't buy it where I live. However, that got me wondering how long rice actually keeps. when ...
3 votes
1 answer
4k 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 ...
18 votes
2 answers
15k 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 ...
0 votes
1 answer
431 views

Can I cook brown rice in broth?

Can I make brown rice substituting chicken broth for water? How much of the chicken flavor transfers to the rice?
6 votes
3 answers
9k views

Remediation Methods for Rice Contaminated with Broken Glass

A picture is worth a thousand words... I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is any way on earth to make the rice safe to ...
2 votes
2 answers
595 views

Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?

I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my ...
3 votes
4 answers
2k views

Which kinds of rice can replace Uzbek devsira?

I found a recipe for a Fergana-style plov (English version), one of the main versions of Uzbek plov. The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types ...
7 votes
6 answers
22k views

What am I doing wrong with my rice cooker?

I have a Breville rice cooker and follow the instructions exactly (for 2 cups of rice). There are two settings - on or off (keep warm). The manual says: But no matter what type of (white) rice I use, ...
11 votes
2 answers
5k views

I want to cook brown and white rice together

I want to cook brown rice and jasmine rice in the same pot, or normal white rice whatever works better with brown rice. Is it possible to do so without having mushy white rice. I love brown rice i ...
5 votes
9 answers
76k views

Why does my rice smell?

I don't understand why my rice smells like eggs.. We have a new rice cooker that we used for two months now. I wash it, but should I deep clean it? Also, I put my rice in a big plastic bin so I won't ...
1 vote
4 answers
616 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 ...
19 votes
1 answer
4k views

What is sortexed rice?

Here is a link to rice I want to buy. It is quoted as being polished and sortexed. I was wondering exactly that meant? Sortexed is not a word I heard before.
4 votes
2 answers
8k views

Why are holes punched into rice packages?

When you buy imported rice in the store, there are often rows of tiny holes punched into the plastic bags. What is that for? Doesn't it contribute to spoiling and spreading of bugs?
2 votes
2 answers
10k 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 ...
44 votes
5 answers
35k views

When making sushi, why do you have to rinse the rice?

I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order ...
23 votes
10 answers
215k views

What kind of rice is used in Chinese cooking?

I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to have the same texture as takeaway rice - ...
0 votes
0 answers
98 views

Brown rice in an old rice cooker?

A comment on the question about brown rice making a mess in old rice cookers has me wondering: Is there a proper way to cook brown rice in a mechanical (one button) rice cooker, or do you need a ‘...
14 votes
3 answers
5k views

Why does baking cooked rice not overcook it?

Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before ...
1 vote
1 answer
150 views

Which type and grain size of rice (flour) is best for which use case?

What type of rice and which grain-size as flour is best for which use case? I have got a grain mill and am going to do lots of gluten-free recipes with rice flour. From cake, via pudding, to mochi (...
1 vote
3 answers
4k 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?
10 votes
6 answers
87k views

How to make puffed/popped rice?

Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little success. I imagine the problem is to do ...
4 votes
1 answer
314 views

Food safety when making Koji rice / kojikin

I want to understand the process by which koji rice is not effected by Bacillus Cereus et.al. The basic instructions for fermenting your own koji rice is: Steam rice Let it cool to around 35℃ ...
7 votes
2 answers
2k views

Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?

Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I ...
1 vote
1 answer
483 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
0 votes
1 answer
155 views

Cooking rice in bulk and adding to stew for weekday meals [duplicate]

I usually cook a stew of some kind on a Sunday, put it in a container in the fridge, I then eat it for an evening meal during the rest of the week up to Friday or Saturday. Each weekday evening I cook ...
3 votes
4 answers
12k views

Can I use only urad dal to make dosa?

I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying ...
3 votes
1 answer
306 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 ...
6 votes
2 answers
2k views

Can I use air fryer to dry out rice in preparation to be fried in a wok?

This is one of those questions that's hard to find any results for on google because there are so many more popular similar but not at all the same questions/answers that it impossible to find the ...
0 votes
4 answers
277 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'...

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