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Questions tagged [rice]

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Questions on rice. Please be specific; different rice cooks differently.

410 questions
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5 votes
0 answers
165 views

Somewhere in the back of my mind, there's a nagging memory of a brand of Basmati rice that was sold in the UK, up until some point around 2018 or so. It was called Amira. There were two varieties ...
Hollis Hurlbut's user avatar
  • 1,861
5 votes
0 answers
210 views

Rice horchata is just rice, almonds, suger and spices, soaked overnight, blended and strained. No cooking. It is delicious! But how safe is it? Because nothing is cooked. When I was a child, prior to ...
Ivana's user avatar
  • 491
1 vote
1 answer
182 views

I have prepared and played around with sushi quite a bit, preparing it well over 10 times already and ending up with a pretty satisfying quality... usually. However, I got quite an outlier result once,...
DuesserBaest's user avatar
  • 111
4 votes
1 answer
239 views

I have been using my 12 quart electric pressure cooker to cook 2.5 cups (dry) of basmati rice at a time. At first, I used a rice-to-water ratio of 1:1. The result was the rice on top looking ...
Andymang's user avatar
  • 41
0 votes
1 answer
192 views

What is the best way to cook karuppu kavuni rice for maximum softness without losing its unique flavor?
Archana Kalpathi's user avatar
  • 1
1 vote
2 answers
369 views

I use a rice cooker that came with its own rice cup and fill lines in the pot. It's a Tiger JAZ-A10U, which is a very simple cooker with a single switch (from Warm to Cook). I've found the fill lines ...
ryanyuyu's user avatar
  • 115
4 votes
1 answer
577 views

I’m curious whether starting a rice cooker with hot or cold tap water has an effect on the resulting hydration of the rice. I’m unsure of whether I would need to add more or less water to reach the ...
fyrepenguin's user avatar
  • 1,896
3 votes
1 answer
600 views

I have experimented with cooking brown rice and lentils. I found the easiest and most reliable way of cooking is to boil them in more water than they can both absorb. This insures every grain/lentil ...
Ahmad Makarem's user avatar
  • 53
10 votes
2 answers
3k views

I have developed a reliable, easily scalable absorption technique for cooking Basmati rice. Including a specific ratio of water to rice volume. This technique entails washing the rice before cooking ...
Hollis Hurlbut's user avatar
  • 1,861
7 votes
4 answers
5k views

I found sushi rice from 2018, hermetically packed and it looks fine. Is this still safe to eat and can I expect major structural or taste changes?
WoJ's user avatar
  • 1,052
1 vote
0 answers
425 views

I was looking into Japanese dishes that I could cook for a friend with Celiac disease - so, no gluten. I love making Ramen, and I know of course that Ramen is traditionally made with wheat noodles. ...
Will Bowers's user avatar
  • 19
7 votes
7 answers
5k views

FWIW Here is how I cook white rice (generally short grain, usually Hokkaido rice FWIW). clean/rinse the (already generally clean) pot (just a stainless steel pot) with my hands a very very lot under ...
Fattie's user avatar
  • 169
1 vote
0 answers
96 views

The other day I used my stainless steel pan to cook my frozen fried rice. I have done this often. This time I accidentally left the stove to preheat the pan on its highest setting. When I sprayed in ...
CalebK's user avatar
  • 111
5 votes
3 answers
518 views

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
lambshaanxy's user avatar
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13 votes
3 answers
6k views

I've recently been experimenting with biryani (mostly chicken hyderabadi) and one thing that sort of puzzles me is making layers of rice (as typically instructed in recipes) as opposed to just having ...
tmph's user avatar
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