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Questions tagged [rice]

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

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17 votes
2 answers
66k views

Safe to wash rice the night before and leave overnight before cooking?

I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that it'...
Fulluphigh's user avatar
11 votes
2 answers
14k views

"Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, ...
FuzzyChef's user avatar
  • 64.5k
30 votes
10 answers
6k views

How should I prepare Risotto

I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
Geoff Dalgas's user avatar
33 votes
9 answers
184k views

What's the secret for Chinese fried rice?

I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is ...
Eric's user avatar
  • 333
24 votes
18 answers
294k views

What's the best way to store rice long-term?

I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my ...
Bryson's user avatar
  • 508
2 votes
2 answers
3k views

Rice gets burnt and watery

I am following the recipe of the rice I am making which is: Add 2 cups of water and heat Add 1 teaspoon of salt and 1 teaspoon of butter Add 1 cup of rice then wait for 18 to 20 minutes and it should ...
Furious's user avatar
  • 123
1 vote
2 answers
1k views

How to maintain the calories in rice (which were present in it in its raw form) after cooking it?

I searched Google with the following keywords: calories in 1 tbsp brown rice The result was: As you can see the calories, after cooking have severely reduced. What can I do to maintain the ...
Aquarius_Girl's user avatar
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 ...
Jacob R's user avatar
  • 2,490
39 votes
12 answers
24k 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, ...
Sam's user avatar
  • 391
22 votes
9 answers
107k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
Donut's user avatar
  • 1,512
21 votes
3 answers
318k views

What is the difference between risotto rice and paella rice?

My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in both risottos and paellas. Wikipedia ...
Ian Renton's user avatar
16 votes
9 answers
102k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
J86's user avatar
  • 829
15 votes
10 answers
115k views

How do I keep the rice cooker from boiling over?

I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I ...
Drew's user avatar
  • 251
14 votes
4 answers
82k views

Are sushi rice and arborio rice valid substitutes of each other?

Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?
Julio's user avatar
  • 2,021
8 votes
5 answers
116k views

Rice with worm and possibly their eggs

I bought a bag of brown rice from a store. After having opened and used for a while, I found there were moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
Tim's user avatar
  • 2,131
8 votes
6 answers
13k views

Cookware and methods for large quantities of rice

On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. For the Basmati, my options are to either cook the rice 4 ...
dassouki's user avatar
  • 3,246
7 votes
3 answers
108k views

What's the best way to store unused sushi rice?

Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
skootergrrl's user avatar
32 votes
6 answers
28k views

What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?

For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot?
apaderno's user avatar
  • 7,062
23 votes
10 answers
214k 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 - ...
Bluebelle's user avatar
  • 2,539
14 votes
6 answers
10k views

Effect of rice cooking techniques

I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump ...
Ray's user avatar
  • 6,154
9 votes
6 answers
74k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
doctoraw's user avatar
  • 651
8 votes
1 answer
8k views

How Long Can I Keep Uncooked Sushi Rice?

I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?
raji's user avatar
  • 1,246
7 votes
9 answers
45k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
Ishaan Singh's user avatar
6 votes
7 answers
30k views

How can I make my risotto less firm?

I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be desired. In specific, it tasted like ...
raji's user avatar
  • 1,246
4 votes
3 answers
17k views

How to keep rice in a biryani from burning and sticking together?

The bottom part of my Biryani always gets burnt, rice always gets sticky but I want each grain separated. How can I prevent burning & stickiness of rice?
Rohit Kumar's user avatar
2 votes
4 answers
779 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?
Iqra Amanat's user avatar
1 vote
2 answers
6k views

How do I determine the amount of water I need to use with my eletric rice cooker

I just realized that I don't know if I should add more or less water next time. What sort of signs would indicate that I should add less water and what signs would indicate that I am using too little ...
hugomg's user avatar
  • 149
42 votes
6 answers
187k views

Why should (or shouldn't) we wash rice before cooking?

There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we should not wash them because they are ...
Cool_Coder's user avatar
25 votes
14 answers
38k views

How can I improve my fried rice?

I'm an amateur cook with almost no experience (never taught by my parents, first time cooking on my own was first few days living on my own), so I'm studying very hard because I want to be a great ...
BlueBuddy's user avatar
  • 355
22 votes
1 answer
4k views

Why clean a pot (used to cook rice) with cold water?

Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. What would be the purpose of this?
KatieK's user avatar
  • 7,930
20 votes
10 answers
85k views

How is boiled rice different from steamed?

I recently got into a friendly argument with a coworker about how rice should be prepared. I insisted that the goal was to steam the rice- too much water and it would boil into a soupy pudding. She ...
Sobachatina's user avatar
  • 47.5k
18 votes
2 answers
14k 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 ...
DeepDeadpool's user avatar
17 votes
3 answers
7k 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 ...
James Wilson's user avatar
  • 3,805
17 votes
6 answers
68k views

Why add salt to the water when cooking rice?

Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...
Tobias Op Den Brouw's user avatar
15 votes
3 answers
921 views

Firm risotto using generic rice. Is it possible?

How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm living right now there is only one kind ...
dolma33's user avatar
  • 653
15 votes
3 answers
11k views

When making risotto, why fry the rice?

When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the rice is fried? What effect does this have,...
stark's user avatar
  • 253
13 votes
4 answers
90k 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 ...
user1997744's user avatar
13 votes
6 answers
43k views

Should rice be washed with hot water or cold water?

For both long-grain (Jasmine) and short-grain rice I typically rinse the rice with cold water to remove some of the starch and to clean the rice a bit. What temperature (hot/warm/cold) should I use ...
O.O's user avatar
  • 2,197
12 votes
6 answers
49k views

Must rice always be cooked with some oil or lard?

I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was the ...
Zoltán Schmidt's user avatar
12 votes
4 answers
7k views

Arborio and Risotto

I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage ...
Satanicpuppy's user avatar
  • 13.2k
11 votes
5 answers
66k views

How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton ...
dpollitt's user avatar
  • 1,734
11 votes
1 answer
10k views

Why is rice parboiled? And how does parboiling change rice?

I have recently been using raw rice at my home. I have noticed that the non-parboiled rice sticks to each other while parboiled rice does not given the same amount of cooking time. My questions: Why ...
One Face's user avatar
  • 727
11 votes
5 answers
11k views

Stir fry rice clumps

I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy. What can I do to improve the texture?
apaderno's user avatar
  • 7,062
9 votes
4 answers
13k views

Why is my Spanish rice chewy?

I tried making some Spanish rice the other day and it's turned out really chewy. I can't figure out if I used too little chicken broth or not enough. It came out really starchy I think - very clumpy,...
Ross Johnston's user avatar
9 votes
5 answers
4k views

Stove top Sushi rice - Which method?

I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I ...
Sven's user avatar
  • 1,969
9 votes
4 answers
41k views

Why is my sushi rice too sticky?

I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it ...
MeLight's user avatar
  • 193
8 votes
5 answers
11k views

How do I keep long grain brown rice moist?

I'm starting to cook long grain brown rice at night, and I usually make enough to last about 4 days or so. The issue is that it gets REALLY dry when I put it in the fridge. I also usually don't warm ...
James's user avatar
  • 181
8 votes
3 answers
16k views

Risotto question - what does "translucent rice" look like?

Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice until translucent. I've tried cooking ...
Adam McDonnell's user avatar
7 votes
4 answers
195k views

What is the best rice for sushi?

I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice ...
Greg.Ley's user avatar
  • 171
7 votes
6 answers
21k 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, ...
Lyall's user avatar
  • 576