A message from our CEO about the future of Stack Overflow and Stack Exchange. Read now.

Questions tagged [rice]

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

Filter by
Sorted by
Tagged with
4
votes
1answer
15k 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 ...
4
votes
2answers
530 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
5
votes
2answers
431 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 ...
20
votes
17answers
119k views

Stopping water from bubbling over when cooking rice

Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this? I found this question, but wasn't able to draw ...
8
votes
2answers
4k 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 (...
1
vote
5answers
7k 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
0answers
52 views

Brown powder in bottom of bag

I have just looked at my unopened bag of medium grain white rice and found brown powder in the bottom. I'm wondering whether I can just wash/rinse what I want to use or should I throw it out? Best ...
1
vote
1answer
185 views

Sweet rice recipe help? Panama cook book recipe

This is from my vague Panama cookbook for "Sweet Rice." It's a side dish, not dessert. Ingredients: - 4 or 5 coconuts (Google says 1 coconut is 1 or 2 cups of coconut milk) - 1/2 pound of ginger ...
0
votes
2answers
143 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/...
15
votes
9answers
139k views

How do I get rid of bugs in rice?

Can you please suggest to me how to prevent rice from getting very small black coloured insects, they are really irritating us by spreading total house and bothering my little kid a lot. I am from ...
4
votes
4answers
72k views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
5
votes
1answer
127 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 ...
14
votes
11answers
61k views

How do I keep the rice cooker from boiling over?

Possible Duplicate: Stopping water from bubbling over when cooking rice I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it ...
7
votes
7answers
73k 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 ...
4
votes
5answers
38k views

When I boil rice, they lump together after a while. How to prevent this?

I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press them to separate them. The same even ...
1
vote
1answer
92 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 ...
16
votes
3answers
21k 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 ...
2
votes
1answer
835 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
45 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
vote
0answers
123 views

Yellowish mushy stuff on cooked rice

Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
0
votes
1answer
2k views

What care should be taken to prepare dough and Chapatis with Rice flour?

Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all. This dough did NOT stick to itself even. ...
5
votes
2answers
178 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 ...
22
votes
1answer
3k 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?
4
votes
1answer
4k views

What kind of rice can I use in a salt shaker to prevent clumping

Will brown rice eliminate clumps in the salt shaker as well as white rice? I know white rice works well in a salt shaker to eliminate clumps caused by humidity, but I only have brown rice on hand. ...
2
votes
1answer
59 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 ...
13
votes
6answers
28k 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 ...
3
votes
1answer
211 views

How can I improve the baking of frozen cod and rice with carrots,?

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 ...
2
votes
4answers
260 views

What makes rice wet?

Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a lot of water to a pan. Bring water to ...
6
votes
9answers
28k 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?
2
votes
2answers
260 views

How do I avoid rice cookers emitting strange goo on my counter?

With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starch goo. I don't really know how else to ...
2
votes
2answers
5k 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
151 views

Under burnt layer prevention for briyani [duplicate]

When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
3
votes
1answer
91 views

Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the ...
2
votes
0answers
58 views

Home made biriyani masala paste

What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chillies, spice powders, mint and coriander ...
3
votes
1answer
96 views

Can adding too much sauce and ingredients to fried rice make it too salty?

I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. Would all of these sauces and ingredients ...
2
votes
2answers
489 views

Why is my fragrant rice pudding (Gordon Ramsay recipe) dry?

I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the ...
3
votes
1answer
103 views

Is it possible to make rice porridge without simmering for 1 hour+?

Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge without that hefty time investment?
5
votes
3answers
525 views

Is Calrose rice a decent choice for paella?

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
4
votes
3answers
46k 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 ...
53
votes
2answers
14k 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 ...
2
votes
3answers
9k 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 ...
2
votes
1answer
127 views

How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
1
vote
2answers
193 views

Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
5
votes
2answers
27k views

Is white rice bleached before being processed?

My dad is being especially paranoid of this. He claims to have read a paper years ago that said that the standard in rice processing was bleaching the rice to produce "whiter" rice. I've been ...
2
votes
2answers
185 views

Is it possible to (safely) make dry instant rice?

For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has some downsides: The flavours aren't ...
4
votes
1answer
639 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?
5
votes
5answers
994 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 ...
13
votes
8answers
9k 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 ...
5
votes
1answer
148k views

What rice should I use when a recipe asks for “short grain rice”?

If a recipe says "short grain rice", which would be the correct rice to use?
0
votes
1answer
489 views

converting cups of rice to kilos

Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grain rice do I need.