Questions tagged [rice]
Questions on rice. Please be specific; different rice cooks differently.
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How do I make black rice turn out better in a rice cooker?
There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, "3 Ways to Prepare Black Rice", ...
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Is there any gourmet rice cooking method where you don’t rinse the rice?
I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.
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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 ...
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How to cook rice outside commercially?
Is there a better alternative to a propane rice cooker for cooking rice outside e.g farmers market, street food environment?
I have found very little options for actual machines in the united states, ...
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Rice Cooker Technology Best Suited for White Basmati Rice?
This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is that few seem to have a "Non-Sticky" or "...
CommunityBot
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Why is pasta added to Turkish rice (sehriyeli pilav)?
In a follow-up on another question (What are these spaghetti-like strings in the rice I got from a Turkish shop?), I would like to know WHY pasta is typically added to Turkish rice dishes (like ...
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Is rice supposed to be eaten with chopsticks?
This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
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Quantity of rice per diameter of paella pan?
In an effort to limit leftovers, I recently bought a 26cm steel paella pan to supplement my 40cm pan. Because such things do not always scale linearly, I looked for a guide on how much rice to use in ...
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Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?
I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe.
I followed everything as stated but only changed the water quantity based on what I usually follow ...
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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 ...
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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 ...
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Rice finger rule for figuring water quantity
I've seen some videos where people recommend the "finger rule" (as opposed to measuring) when figuring out how much water to put in a pot to boil rice. However, the explanations are pretty ...
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How much extra water and time is needed when cooking rice with a tomato-based liquid/semi-liquid too?
I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process.
I use the amount of water called for on the ...
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Dealing with excess liquid in a rice dish
I was making hoppin' john and realized I added too much chicken stock relative to the rest of my ingredients -- 8 cups instead of 6. When I reached the point where I would otherwise take the pot off ...
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Season fried rice with soy and teryiaki sauce the first time you cook it?
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce.
I'm wondering how would it be different if I put ...
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Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it?
After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food make the lid "dirty" and require ...
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Making a gelatin-based and non-sticky "salmon"
I am trying to make sweet sushis that look like standard (savory) ones.
Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.).
...
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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-...
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Can uncooked rice be stored in the freezer or refrigerator?
I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
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Why should rice be cooked uncovered?
The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?
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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 ...
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Proper ratio of Water to Rice
When making rice, what is the proper ratio of water that I should use?
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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 ...
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Should I season my sushi rice before or after cooking?
When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
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How do I know a beaten egg has “set” while cooking stovetop rice pudding?
The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the ...
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Which non-rice grains cook up most like sticky rice?
I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic.
Which grain, when cooked, tend to be the most "sticky" like ...
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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 ...
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What sort of Rice do Chinese Restaurants use [duplicate]
What sort of Rice do Chinese Restaurants use?
I use good quality Thai Rice at home in my rice cooker, I have tried all sorts of brands of rice and I have tried mixing different rice together, but, I ...
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Stove-steamed rice gets burnt on bottom
I've followed one of those countless videos on YouTube about steam-cooking rice on stove, particularly this one: How to Cook Rice Perfectly Every Time | Stovetop Method | Easy Asian Cooking
But three ...
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Adjusting an instant-rice recipe for regular rice
I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular.
The recipe has me cooking the rice within a quick sauce (tomato, black beans, ...
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Is there a way to steam rice(Asian style, like steamed rice that gets served at P.F. Chang's) without a rice steamer?
I have several sauce pans and a 3qt saucier. I was thinking about buying a rice steamer, but thought maybe I can save some money.
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Keeping bugs out of rice
Recently, a sack of whole grain organic rice that we bought became infected with small black bugs. We bought the rice in the bulk bins at the same organic supermarket we always visit, but this time we ...
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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 ...
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How to make Black Glutinous Rice sticky?
I've been to a Cooking Class in Thailand and learned how to do many yummy Thai dishes. One of them was Mango with Sticky Rice, but with black rice.
My problem is that somehow my rice is not sticky at ...
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Sushi rolls keep getting thin
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the ...
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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 ...
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How can I get more flavorful jasmine rice?
I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter. With jasmine rice, I come away disappointed; the rice never seems to bring anything to the dish, ...
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How to get flavours to infuse into rice
When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling the rice (Coconut milk and ...
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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 ...
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How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US?
When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the ...
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Variations in cooking method for Jasmine rice
I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times.
Tesco own brand. 75g rice with 113ml water. Simmer for 20 mins, drain, ...
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Slow oven brown rice
Is there a slow method of cooking brown rice in the oven?
Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours) and come back to finished rice.
I'm ...
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What is the best way to cook pasta made from quinoa,amaranth, and brown rice?
I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell.
The package direction say to boil for 10 min. which I ...
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Why does rice expand by more than the liquid volume it's cooked in?
Does air get trapped or sucked into the rice during cooking?
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How much magnesium is in Hinode Calrose rice? [closed]
I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must be mistake but there is no other source that talks about ...
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Boiling rice - drain or boil off water?
Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways:
Boil off all the excess water, and fluff it with a fork.
Boil ...
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What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?
In India, Poha is a famous dish especially served as breakfast.
I would like to know if Poha is the name of the dish or Flattened rice or Chiwda.
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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 ...
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Rice for paella
The recipes recommend calasparra or bomba rice. Neither is easy to find. My pantry has long grain Basmati, short grain Kokuho, and some Arborio. Which one is the best substitute?
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Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)
I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice).
For that I am using following ingredients.
600 gm, Lamb
4 tbsp, Ghee
160 gm, Onion
70.00 gm, Raw Papaya
50 gm, ...
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