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14 votes
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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 ...
Jay's user avatar
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11 votes
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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 ...
L Price's user avatar
  • 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 - ...
rumtscho's user avatar
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10 votes
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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/
saracha's user avatar
  • 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 ...
StevenXavier's user avatar
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5 votes
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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?

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 ...
Tetsujin's user avatar
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5 votes
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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 ...
Carmi's user avatar
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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 ...
Sneftel's user avatar
  • 29.5k
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 ...
Summer's user avatar
  • 3,012
3 votes
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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 ...
padma's user avatar
  • 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://...
Cynthia's user avatar
  • 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 ...
Noreen's user avatar
  • 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 ...
it's a hire car baby's user avatar
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 ...
hibagss's user avatar
  • 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 ...
rumtscho's user avatar
  • 139k
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. ...
Arctiic's user avatar
  • 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-...
Tetsujin's user avatar
  • 29.8k
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 ...
AnoE's user avatar
  • 822
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 ...
Andriy Drozdyuk's user avatar

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