Questions tagged [rice]

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

Filter by
Sorted by
Tagged with
14
votes
2answers
58k 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'...
30
votes
10answers
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 ...
10
votes
2answers
9k 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, ...
33
votes
9answers
142k 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 ...
23
votes
18answers
260k 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 ...
2
votes
2answers
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 ...
38
votes
11answers
20k 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, ...
22
votes
8answers
83k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
12
votes
4answers
67k 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?
14
votes
11answers
80k 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 ...
8
votes
5answers
93k 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 ...
8
votes
6answers
12k 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 ...
7
votes
3answers
93k 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?
1
vote
2answers
748 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 ...
31
votes
6answers
24k 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?
14
votes
6answers
9k 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 ...
39
votes
5answers
30k views

Why do you have to rinse 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 ...
8
votes
1answer
7k 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"?
19
votes
3answers
295k 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 ...
16
votes
9answers
95k 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 ...
9
votes
6answers
60k 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 ...
4
votes
3answers
13k 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?
2
votes
4answers
515 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
vote
2answers
5k 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 ...
25
votes
14answers
33k 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 ...
15
votes
3answers
9k 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,...
10
votes
5answers
62k 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 ...
9
votes
5answers
3k 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 ...
13
votes
1answer
8k 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 ...
13
votes
6answers
32k 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 ...
12
votes
4answers
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 ...
12
votes
6answers
41k 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 ...
6
votes
1answer
905 views

How to adjust for humidity when making rice?

Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My ...
17
votes
10answers
71k 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 ...
14
votes
5answers
57k 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 ...
11
votes
5answers
6k 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?
9
votes
4answers
34k 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 ...
7
votes
1answer
20k views

Rice cooker problem: film appears after cooking

What is this and why does it appear? It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself... I wash the rice with water before, at least 3-4 times. I don't even ...
6
votes
3answers
6k 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 ...
5
votes
1answer
12k views

Safe to use rice cooker after mold grew on rice?

So I left brown rice in my rice cooker for 10+ days and unsurprisingly, some dark mold grew on the rice while I was gone. Will hot water and detergent be enough to remove all mold spores from the rice ...
4
votes
1answer
1k 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?
2
votes
4answers
4k views

Re-use rice for multiple batches of horchata?

After a making a batch of horchata, I always feel wasteful throwing away all of the uncooked rice. Can it be re-used for another batch, or has it given up its good flavors? If not, are there any ...
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?
15
votes
3answers
871 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 ...
10
votes
4answers
48k 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 ...
9
votes
4answers
11k 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,...
8
votes
5answers
10k 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 ...
8
votes
3answers
11k 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 ...
7
votes
6answers
91k views

Reheating rice for 25 guests

I am having a party. I have no rice cooker. I plan on cooking the rice the day before. Is it possible to reheat it and have it taste good? How to?
7
votes
4answers
192k 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 ...