15
votes
Accepted
Why is rice parboiled? And how does parboiling change rice?
The following excerpt answers questions 1 and 2. Additionally it reduces the cooking time for the parboiled rice.
Also known as converted rice, parboiled rice has been pressure-steamed
and then ...
- 8,863
11
votes
Accepted
How to get all the rice out of the pan?
Other things you can try:
add a tablespoon more water at the start
reduce the cook-time by 2 minutes
let the rice sit for a minute or two with the lid on, sort of "steaming in its own juices"
The ...
- 126
11
votes
How to get all the rice out of the pan?
I find that a silicone spatula is frequently better at getting the pan clean than a stiff spatula like a wooden one. If your rice is slightly burnt into the bottom, you might have to use both - ...
- 137k
10
votes
Accepted
What is this green cake with plastic-y texture, found at an Asian store?
Looks like Vietnamese Honeycomb Cake made with pandan and tapioca:
http://danangcuisine.com/recipes/recipe-28-banh-bo-nuong-vietnamese-honeycomb-cake/
- 176
7
votes
How to get all the rice out of the pan?
Try putting a spoon of fat (oil, butter, etc) in the beginning... it will melt and coat the rice/bottom of the pan. I used to always have some rice stuck to the bottom of my pan when I moved into my ...
- 1,708
5
votes
Accepted
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?
At that point, I'm not sure there's anything you can really do, except maybe take the lid off & attempt to dry it out before it turns entirely to mush.
For next time, the three simplest ...
- 29.7k
5
votes
Accepted
Do I need a specific pot to cook Japanese-style rice?
In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.
For myself, I've done it in ...
- 11k
3
votes
My black glutinous rice is not chewy at all?
Black rice is "hulled", meaning the fibrous outer husk is removed, but not (or only minimally) "polished", meaning the thin but tough bran layer is left on. (It's the bran that ...
- 26.9k
3
votes
How to get all the rice out of the pan?
When making sticky-rice I use a rice cooker with a non-stick surface on the inner pot. This works tremendously effectively. If you are using a frying pan with a non-stick surface then my immediate ...
- 3,022
3
votes
Accepted
How to make Black Glutinous Rice sticky?
I don't know what is done traditionally but have you seen this recipe? They use part white sticky rice as the black rice alone did not seem sticky enough.
Mango with Black Sticky Rice | Khao Niew Dam ...
- 1,212
2
votes
What is this green cake with plastic-y texture, found at an Asian store?
That looks like a steamed corn bun/bread coloured green. I think the corn flour has been mixed with tapioca starch giving it a sticky elastic texture.
https://en.wikipedia.org/wiki/Wotou
http://...
- 1,221
2
votes
Sushi rolls opening up
Leave room on the edge & don’t over-stuff it. Mix a bit of rice wine vinegar with tamari sauce. I prefer Tamari sauce over regular soy sauce, it just tastes better. Take your finger and put a ...
- 21
2
votes
How to get all the rice out of the pan?
Cook it in the microwave. It never sticks because the heat is applied evenly throughout.
Place one cup of rice with one cup of boiling water in a glass bowl with a tablespoon of oil.
Heat on full ...
2
votes
Does adding vinegar to rice while while boiling reduce stickyness or improve hardness?
I am a Chinese. You said that you want to make Chinese fried rice. To cook fried rice in China, you need to use the steamed rice the day before. The steamed rice the day before is placed in the ...
- 17
2
votes
Accepted
Does adding vinegar to rice while while boiling reduce stickyness or improve hardness?
No, it does not.
I was pretty sure from the theory of it that it won't help. Acid makes cell walls harder, so you can use it e.g. when you are cooking potatoes. But in rice kernels, you have basically ...
- 137k
1
vote
How to avoid "Keep Warm" mode on rice-cooker
Since you know exactly how long your cook time is (or at least you should have a relative idea of it), you can just put the rice cooker on a power supply that has a timer-based shut-off mechanism. ...
- 524
1
vote
How to get all the rice out of the pan?
I'm going to go contra to pretty much all the advice so far, but this is how I've been cooking rice for 25 years...
Clear-lidded pans make this far less guesswork.
Don't use a frying pan, use a heavy-...
- 29.7k
1
vote
How to get all the rice out of the pan?
I guess it depends on what you expect from your rice, but my recipe is this:
Heat up a pot with some (not too much) oil until the oil is quite hot.
Put some volume of rice into it, and vigorously ...
- 772
1
vote
Do I need a specific pot to cook Japanese-style rice?
Rice can be made in any pot, like Carmi said. The only thing I would add is that once the rice comes to a boil bring it down to simmer and leave the lid ajar so that it doesn't spill over. And then ...
- 257
Only top scored, non community-wiki answers of a minimum length are eligible