Questions tagged [rice]
Questions on rice. Please be specific; different rice cooks differently.
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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?
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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.
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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 ...
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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 ...
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Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
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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 ...
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Why does rinsing lentils create foam? Is this natural?
I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they started to create a bubbly foam. The ...
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How long will glutinous rice flour keep unopened?
I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flour?
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What should I do if I have added extra water in rice for braising and you can see the rice is turning into sticky rice?
While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions ...
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what is the exact time to add food color in sweet rice?
I always confused to add the color in sweet rice .what is the exact time to add food color .As i add color when the rice is boiled. is it right?
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how long to boil rice for Biryani?
Whenever I boil rice to cook biryani, I end up over-cooking it and rice break into pieces after the steaming stage 1. So I want to know how long to boil rice for biryani?
1 Biryani is a rice dish, ...
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Should rice be started in cold or boiling water?
There are two main methods, either putting the rice into water already at boiling point, or putting them in cold water and then putting on the heat.
Which method is the best to cook rice?
Does it ...
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How to cook rice with fish without overcooking the fish
How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would anyone like to share tricks or tips for ...
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How does the quantity of salt change after the steaming stage when cooking pulao?
When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has finished steaming, it is less salty ...
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What should I do when I add too much salt to rice? [duplicate]
I accidentally added extra salt to my rice. Is there anything I can do now?
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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?
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How can I toast rice without using an oven?
Rice can be toasted for adding more taste and flavor. The recipe I have uses an oven to toast rice. I want to find out another method which toasts rice without using an oven.
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Why does rice get sticky as it cools off?
So I have noticed rice go from fluffy and easy to separate to sticky and coming off as several masses. I have a hypothesis as to why that happens. Also, I have noticed this most in long grain rice ...
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how to store rice for 12 hours so it doesn't dry out
I have bad experiences with packing rice for lunch, and having it dry out and get gross overnight (like, I'll steam twice as much rice as I want to eat for dinner and pack half of it away).
But it ...
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How do I cook store-bought glutinous rice dumplings?
I bought some pork-filled glutinous rice dumplings from a Chinese supermarket, but I've no idea how to cook them!
Someone told me to drop them into a pan of water to steam for three hours, but that ...
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What's the simplest method to cook rice?
For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation.
I'm looking ...
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What sort of rice and noodles are "brown rice" or "brown noodles"?
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition ...
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Should Rice be soaked before cooking?
Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then, How much time is required to soak rice?...
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How do I tone down biryani that is too spicy?
I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili.
I found some solutions are given below to ...
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How much salt does pasta absorb compared to rice?
Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, ...
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Should I avoid meat broth when cooking for vegetarians?
Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid the meat broth? Is there anything ...
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Why should you serve risotto on a hot plate?
In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate".
Why is that so?
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sushi rice vs pudding rice
I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same as the more expensive sushi counterpart....
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Non-teflon rice cooker reccomendations [closed]
I am looking to get rid of the teflon rice cooker I have (it is getting a lot of scratches, and I am worried about where that teflon is going). What should one look for in a good rice cooker that does ...
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How to eat wheat as a staple?
I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like they eat pure rice daily like in the far ...
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When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?
Newbie cook here. I use a small inexpensive rice cooker to cook my rice.
Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at ...
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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 ...
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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 ...
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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 ...
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Brown streaking in cooked idli, from white looking batter - what gives?
Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package recommends, fermented 24h, in european ...
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My sushi rice comes out chewy on top, mushy on the bottom
I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups rice to 2 cups water, combine, bring to ...
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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 ...
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