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182

The simplest trick is to place all the contaminated rice in the detergent box in the nearest trash bin, then obtain new rice. When it comes to cheap food staples like rice it's not worth the risk of eating tainted product, specially with substances that can wreak havoc on your digestive system like detergents.


85

This is sometimes called "pilaf style", though technically actual pilafs do not require the sauteeing step. It is, however, very common in pilaf and related dishes. The main function of this is to change the composition of the starch on the surface of the rice. This reduces the starches that cross-link and make rice sticky. It helps your rice to cook up ...


78

Apart from water, rice is mainly made from starch. Starch is initially packed in a crystalline structure that is not soluble. However if you soak it for long enough or expose it to heat, the starch slowly 'unpacks' and binds with water, resulting in a soluble compound. This is called starch gelatinization, and is what you are aiming for when you soak your ...


47

I come from a culture where rice is our staple and I have a rice cooker. Here are some of the advantages from my perspective: Rice is perfect everytime – not stuck to the bottom, not watery, not mushy and stuck together, etc. If you make rice in a pot, and the heat is too high, it will boil and spill over creating a mess. You can switch the rice cooker on ...


43

Don't eat the smelly rice because it is probably irremediably mixed with chemicals that may be harmful. But you may use that non-edible rice for other purpose detailed below. The rice smells like detergent because it absorbs very well what you mix with or around it. If you have a new/old or hard to clean container/board that smells weird, you can put that ...


42

For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...


34

That's fine. A lot of people actually do that on purpose, it's referred to as "soaking". It will shave a bit off the cooking time and won't negatively affect the rice at all. Give it a stir before you start cooking. You can drain and rinse it too if you want, that will give you very separate, distinct grains. Use about 1/4 less water for cooking if you do it ...


29

Reasons to wash your rice: Reduce/Control Starch levels Often when you're cooking rice you want distinct grains of rice and for your rice to have texture. In the case of Chinese fried rice for example, you specifically want your rice grains to not stick to one another. If you're talking white rice especially, there will be a lot more loose starch that will ...


27

I would throw it out. The rice doesn't cost as much as a new digestive system. Sure, it's a waste. And I'm sure you would look very carefully. But the risk of one glass splinter still in it is existent. Therefore, I wouldn't try it. Good luck with cleaning that up though. :)


26

People choose to eat vegetarian diets for a number of reasons. Not only might the flavor offend your guest, but it may cause them to be physically ill. You can substitute vegetable stock or broth for the meat products you are accustomed to using. Mushrooms lend a meaty flavor to dishes they are used in and could potentially be used to replace your meat. I ...


26

This is based on what I was taught by a Chinese cook when I worked in his restaurant at age seventeen. Any compliments should be directed at old Tommy Wu. Any complaints may be due to my imperfect memory. His process was both similar and different in some respects from yours. Use day-old cooked cold white rice. Spending the night refrigerated will make it ...


22

Once you get the hang of it, rice is as easy as pasta. One thing you say in the question that may be central to the difficulty you are having is that your lid is "half-closed". For the majority of rice cooking methods, not only should you keep the lid tightly closed, but you shouldn't even open it to check the rice until it has cooked close to long enough ...


21

Oil or fat is absolutely not necessary to cook rice. I suspect you may have been taught the pilaf method where the rice is first sauteed in oil or butter, and then liquid is added and the rice is fully cooked. The purpose of the pilaf method is to add depth of flavor. When making pilafs, additional herbs, spices, or aromatics (such as onions) are often ...


20

Arsenic reduction To add to what @ShiftyThomas said Now, some ways of cooking rice reduce arsenic levels more than others. We carried out some tests with Prof Meharg and found the best technique is to soak the rice overnight before cooking it in a 5:1 water-to-rice ratio. That cuts arsenic levels by 80%, compared to the common approach of using two ...


19

If you are only using it three times a month then this 25lbs bag may last a very long time indeed. The problem is that even white rice can eventually develop off flavors when exposed to light and air. Additionally- even if pests don't have access to the rice, it is not unlikely that the rice has some eggs on it that can hatch and spoil the whole bag. The ...


19

You can cook rice like pasta, boiling in excess water until done then draining. But there are a couple main reasons not to: You'll wash away a lot of the starch. Especially for starchier varieties (short and medium grain), this may not be a good thing - you'll end up with distinct grains, not nice fluffy, slightly sticky rice. It can be a pain to drain ...


19

I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice. This is true for calorie tables that measure by volume (like here) and by weight. If you are cooking your rice by boiling and straining, you are ...


18

I haven't had that happen since the 1980's. Sound like the Flour Moth. Freezing Rice or Flour for 3-4 days will kill the eggs. I usually freeze local flour/rice for a few days so that I don't have to deal with any potential problem. If you have pantry moths, or other moths that have hatched, you may need to take extra measures to get rid of them. Once they ...


17

Rice is mostly made of starch. Starch is, in itself, a molecule made up of glucose components attached to each other. There are two types of starch: Amylose - it is a long straight chain of glucose - and amylopectin, which has a branchy and fuzzy structure. When you cook a rice which is rich in amylose, the grains stay separate. When you cook rice which is ...


16

It’s a funny thing, I’ve written 2 answers this week saying you should never refrigerate leftover rice, that refrigerating rice ruins it and that you should freeze it instead. Of course there is an exception to every rule, in this case that exception would be when you want leftover, refrigerated rice. I do have a method to get that leftover refrigerated ...


16

Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and ...


16

'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose. These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a ...


16

If you can, put all grains you buy in impenetrable containers as soon as you get them home, and freeze them. Keeping rice (or any other grain) in the freezer for a full day will help. Keeping the grain in the freezer for a week will kill just about any creepy crawly that's already in the rice, the impenetrable container will keep new visitors out. Glass or ...


16

Please see the excerpt below from this page . There is also a chart that lists different types of long, medium, and short grain rices and their characteristics and usage examples. Rice is composed of two different types of starch molecules: amylose and amylopectin. The amounts of these two starches determine the texture of rice when it is cooked. ...


16

I think it's called furikake. Per Wikipedia: Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.


15

Keep your hands wet. I usually use a small bowl of water next to my prep area, and dip my fingers in whenever things get sticky.


15

I am going to assume you are cooking the rice on a pot rather than in rice cooker. If you are cooking it in the rice cooker, you wouldn't need to lift the lid to check for done-ness. However if you are cooking in a rice cooker, the lid should not be immediately lifted off after it says it is done cooking. You need to let it sit for about 5-10 minutes so the ...


15

Starch is composed of two polymers (linked chains) of glucose (sugar): Amylopectin and Amylose. Amylopectin is a branched and much larger molecule than Amylose. Starch molecules in a grain of rice are actually arranged in a semi-crystalline state. The granules are about 2μm in size in rice (different plants have different granule sizes). Starch becomes ...


15

I did this in my restaurant for years, it really does work great. Make your rice in a huge batch, cook it as if you're planning to eat it then, but then let it cool until handlable. Once it is cool enough, bag it in individual servings and freeze it. Refrigerating cooked rice quickly ruins it, freezing it, however, works great. If your servings are fairly ...


15

I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...


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