I don't have a completely definitive answer. However generally, fermentation produces lactic acid which inhibits the growth of harmful bacteria, which is why it is a successful food preservation method. The yeast and bacteria that are responsible for the fermentation are often naturally occurring on many raw foods. For example with lacto-fermented ...
As with many dishes of this type, there are as many ways to cook it as there are cooks - but overall I think you have three things combining to make your rice mushy.
You are over-cooking your rice at the start.
Your burner temperature is too high
Your simmer time is too short.
Basically you're driving off water but not at a pace the rice can settle to ...
The measuring cups that come with rice cookers are not the same size as a US cup (or indeed many other countries' cup measurements).
A rice cooker cup is 180 ml, a US cup 240ml, and in a lot of places it's 250ml. This is because rice cooker designs originate from Japan.
You're getting 30g, which is 2/3 of what you expect. For a US cup, 3/4 would be right,...
Those are all good ideas, and will work together.
For "use more water", what you really want is to use more water but not end up with wetter or softer rice. (For rice I want to be sticky I'll generally use about 1.25 volumes of water to one volume of rinsed and drained rice, but this will vary widely with cooker and amount of rice.) A good way to do that is ...
Assuming it's been kept cold & is therefore 'safe', then just drop it into a larger microwave-safe dish with a not-quite-sealed lid & maybe a tablespoon of cold water.
Once it's halfway heated, you'll be able to break it up a bit to stir. When fully heated, it will break up with a fork. Your family will never know ;)
In India, flattened rice are Poha. Now poha/flattened rice come in packets with the picture you have put. There are a lot of recipes which we make from flattened rice.
Interestingly the most common recipe is known as 'poha'. Here the flattened rice are soaked in water and then they are heated in oil with spices, onion and/or potatoes.
Here is the recipe
I wrote a blog post on this issue, in terms of conclusion:
In the case of boiled rice with Chinese dishes, use japonica rice (Medium Grain Rice).
In the case of cooking porridge, use japonica rice (Medium Grain Rice).
In the case of fried rice, use indica rice (Long Grain Rice).
In the case of Claypot, use indica rice (Long Grain Rice).
Glutinous rice is ...
Probably no. Burnt rice will smell burnt and turn black and impact a lot of the rice.
I've burn rice, and it ends by discarding everything.
On the other hand,
There is a brief moment between cooked rice and burnt rice when the rice on the bottom of the pan is just getting crispy, like the Paella's socarrat.
The simple explanation is firewood produces smoke and other sources of heat don't. Smoke imparts aroma and flavor to the dish. Firewood doesn't cook the rice any better than a gas or induction range or a rice cooker, it's just about the smoke.
In my experiments with steamed rice and broken steamed rice so far, I haven't found any disadvantage to soaking rice overnight. The rice can be kept on the kitchen counter-top (no need for refrigeration). The rice absorbs a bit of water, but that didn't seem to make any difference in the cooking. It absorbed the usual amount of water (4 cups water for 1 cup ...
Rice can be a very dangerous food.
It's always been recommended to me very strongly by my in-laws (Japanese, the family all together eats close to 1kg of rice a day) that rice, if not going to be eaten immediately, must either be left in the rice cooker on the 'keep warm' setting, or stored immediately in either the fridge (if you plan to eat it the next ...
Arboria is the worst rice to use in my experience - it takes much longer to cook and the starch content is too high. I can't buy Spanish rice where I live but any normal short grain should be OK. I have also used Basmati and produced good, if less authentic, results.
There is a QA about the differences between paella and risotto rice on this very site, but it doesn't really answer your question.
For your purposes any arborio rice will do, the secret is to make it sticky using technique. Firstly, don't rinse the rice, you want to keep the starch, not wash it off. Next this you want to first put the rice and water into a ...
Acids lower the pH, making amylase less effective in breaking down starch into sugar. I believe with rice it helps remove the starch from the rice as well, so adding vinegar to rice will make it less sticky. Rinsing the rice well before cooking will also make it less sticky (because you're rinsing off the starch).
A quick search does not really give a good answer to your question
For example, one recipe calls for 2 pinch of saffron for 2 cups of (dry) rice; another 3/4 tea spoon of crumble saffron for 3 cups of rice.
Have a looksie at this wikihow page.
In any case, I would highly suggest you try to find either Spanish or Iranian saffron, and if possible not pre-...
This shows that 1 cup of cooked brown rice contains 80mg of magnesium. and white rice contains 50mg.
The wikipedia for brown rice show that for 100g of raw rice it contains 143mg of magnesium, and for white rice it's about 127mg.
The wikipedia page for calrose rice does not display nutritional information.
I would imagine it is similar to regular white rice ...
For what it's worth, I find it difficult to get brown rice cooked properly using any sort of regimented process. It seems sensitive to the variables involved, and it doesn't come out right without me being more involved in the cooking process.
So, I follow the procedure which (if I recall correctly) I found in Cook's Illustrated: cook the rice in a much ...
There shouldn't be extra water in your grains. If they are cooked properly and there is extra water you're using too much. If you do have extra water, however, drain it. Maybe save it for soup since it will have good things in it that you don't want to throw down the drain.
I have learned to cook my rice (any kind) this way:
Cook for a set time in a lot of water, drain almost all of the water and let stand for 15 minutes with a closed lid (or other cover.)
If you live where it is not hot, cover the pan or keep it in a protected environment, under the covers of a bed or in a straw filled box will do nicely. In an office ...
I don’t know to what degree things have changed over the years, but according to this article from The Independent in 2000 there is a lot of fraud in the rice business, with Patna or hybrid rices being passed off as Basmati.
Just as fraudulent dealers bulk up Darjeeling tea with inferior leaves, for some time now unscrupulous traders have been passing off ...
Rice attracts quite a lot of moisture and may develop a moss-like smell in the longer run. Most of the rice that is used in India doesn't require airtight storage but shouldn't be exposed to moisture.
Some of the aromatic rice varieties such as Basmati are sealed and aged for perfection. These types of rice may lose their aroma if kept in the open air.
(Disclaimer, since I don't read/speak Farsi, I only looked at English references)
Authenticity is in the eye of the Beholder.
Iranian and Indians cooks probably use whatever rice is available in their local store; and some will use the same rice variety that their mother and grandmother used without knowing the reason.
You can look at this which talks a ...
That list of ingredients looks totally fine to me, except for the suspicious omission of eggs, which are crucial to any fried rice dish. However, ingredients are not important for fried rice; you use whatever you like, and one can make absolutely amazing fried rice with just eggs and soy sauce. On the other hand, making fried rice requires a lot of technique,...
I would be surprised if you find a precise enough scale to be useful in measuring saffron in a kitchen.
A half gram of unground saffron will contain dozens if not hundreds of threads, and while ground saffron is less potent, it should still not require very much, so a pinch is probably roughly equivalent to a few strands.
If you like your rice 'al dente' (very firm, but totally cooked), use a rice cooker but only half the water recommended for whatever rice you're cooking. Then cook the rice until the liquid water is gone, then continue to cook on 'warm' (most rice cookers will switch to warm automatically when the water is gone) until the full cooking time has been reached. ...