Questions tagged [rice]

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

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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 ...
47
votes
4answers
35k 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 ...
39
votes
5answers
26k 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 ...
38
votes
11answers
17k 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, ...
33
votes
9answers
107k 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 ...
31
votes
6answers
23k 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?
30
votes
10answers
5k 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 ...
29
votes
6answers
118k 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 ...
28
votes
14answers
41k views

Why would I buy a rice cooker?

A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would ...
25
votes
13answers
26k 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 ...
23
votes
17answers
196k 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 ...
23
votes
8answers
12k views

how do you get sushi rice to not stick to your hands?

I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's ...
22
votes
8answers
65k views

Proper ratio of Water to Rice

When making rice, what is the proper ratio of water that I should use?
22
votes
4answers
49k views

Can I leave uncooked rice sitting in water for an hour or longer before cooking?

I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can ...
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?
20
votes
8answers
153k 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 - ...
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 ...
19
votes
3answers
269k 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 ...
18
votes
5answers
40k views

Lifting the lid on cooking rice - is it such a big deal?

I don't know about you, but some people I know will freak out if I lift up the lid on a pot of cooking rice to stir or check its done-ness. They say "you should never ever ever lift the lid". It is ...
17
votes
10answers
63k 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 ...
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 ...
16
votes
9answers
593k views

How much rice should I cook per person?

I would like to know how much rice I should cook per person. Preferably in some "fast" measurements - like cups, spoons, etc. It would also be nice to know how much water should I add to the rice-...
16
votes
9answers
89k 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 ...
15
votes
9answers
138k 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 ...
15
votes
3answers
11k views

Can a rice cooker make amounts much smaller than its rating?

I'm looking at getting one of Zojirushi's induction rice cookers and the 5.5 cup model is currently a little cheaper than the 3 cup model. I'm a single guy and will only be making a cup or two of rice ...
15
votes
3answers
8k 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,...
15
votes
3answers
792 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 ...
14
votes
8answers
5k views

Why is cooking rice so complicated?

I'm slowly teaching myself to cook and I made some rice today. While the result was perfectly acceptable, the process didn't go smoothly and I had to add some water in the end and cook it some more to ...
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 ...
14
votes
2answers
54k 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'...
14
votes
6answers
12k views

Brown Basmati rice — How to prevent mushiness?

I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy). Recently, I decided to try brown Basmati because I heard brown ...
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 ...
13
votes
7answers
2k views

What's the best way to cook brown rice?

Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and the water nearly all gone. What am I ...
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 ...
13
votes
1answer
7k 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
4answers
48k 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 ...
13
votes
4answers
38k views

What is the proper way to cool sushi rice after cooking?

I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What I do is just remove the liner from the ...
13
votes
6answers
27k 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
35k views

What is a suitable Low carb rice alternative?

For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. ...
12
votes
6answers
35k 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 ...
12
votes
6answers
40k views

Can I re-use rice if it has been used for blind baking?

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
12
votes
7answers
72k views

How do I prevent stickiness in a rice cooker?

I have a Cuisinart dedicated rice cooker and I love the benefits. However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice ...
12
votes
4answers
53k 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?
12
votes
1answer
2k views

Why don't most non-East Asian varieties of rice stick together?

Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some ...
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 ...
11
votes
17answers
19k views

How can I make Chinese Fried Rice like they do on the East Coast?

I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific). The fried rice I get at Chinese ...
11
votes
6answers
23k views

Why rinse basmati rice?

Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by ...
11
votes
5answers
4k 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?
11
votes
5answers
76k 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 ...
11
votes
2answers
5k views

What are the benefits of “fuzzy logic” in a rice cooker?

I'm considering making the giant leap to a serious rice cooker -- after research, it seems like the Zojirushi is the way to go, even over the venerated Tiger -- but I'm trying to parse out the dozens ...