How to cook Rice Correctly????
Mangoman
549 Posts
Do Tell! It's pretty bad when you go to a Japanesse Resturanty and the Rice ain't on Point... Now that's sad... Hey I got sticky rice on my socks OH SNAP I hate it when that happens!!!!!!
Comments
1 2/3rd to 2 cups of water to 1 cup of(long grain)rice.
japanese sticky rice..........i dont know.
5 cups of water
are the proportions (for my jasmin long grain at least)
water to boil
add salt and oil
drop in the rice and wait it will clog itself up
break that shit up and wait for the water to re start bubbling
once reboiling lower the fire and leave the lid slightly opened for the steam to bounce
30-40 min and perfect rice
This is a experience thing though so i suggest you check your rice and if its ready but there is still too much water strain that shit
good luck
good rice skills
co sign.
Yes but I have noticed some rice cookers don't cook properly, where can one find a good one and what is the top brand????
o and does anyone wash their rice b4 cooking? cause i think your supposta
Co-signal, a rice cooker is the only way to make good sticky asian rice. Regular rice go with the 2 parts water, one part rice, cook med low for 18 to 20 minutes.
I do, although some rice comes pre washed.
Shobayashi makes a great rice cooker.
Buy some jasmin rice at an asian market, the one with the three ladies or the one with the deer on it is the best bet.
And get one of these rice cookers!
i still wash the pre-washed ones... theres some milky ish that comes out seems a little
i do cause my mom does - none of my friends do though. i only know cause Man and I argued about whether or not to and so I asked around.
there's grit and pebbles in there!
supposta = mommy says so
not only grit and pebbles, but also a lot of excess starch. Washing it several times in water helps to release excess starch of th grain, therefore you won't gummy starchy rice..nice fluffy individual grains
Buying rice in a peuvian market i had to filter the pebbles depending on quality/price of rice
rice cooker is cool but only way to get good sticky rice no way
It is an essential skill for anyone travelling with a tight budget to now how to prepare rice
When you are staying in latin america/africa/asia bro
I`ve been cooking ramen noodles with hotel water boilers for ever but always dream of carrying my electric wok with me.
Bus station sautee
Even pre washed? Doesn't bacteria die at boiling temps? U cant be %100 sterile.
boil a big ole pot of water, dont worry about quantities, just boil a lot.
add your rice and bring back to the boil. boil the rice for EXACTLY 8 minutes.
drain the rice (use a funky colander
(toss the rice one time within the 15 minutes) when you return, you will be greeted with badass light, fluffy rice.
works every time.
http://www.zojirushi.com/ricecookers.html
Fuzzy logic, batches.
are there japanese restaurants out there that have rice that can't be globbed together like a snowball? how would you eat it with chopsticks then? one grain at a time?
does this mean you guys don't like sticky rice? i dont understand how people can eat that uncle bens/restaurant type rice that doesn't hold together when you mash it with a fork and spoon... i wash my rice too, but its still gotta be the sticky-icky... brown rice is the shit too, the one with the husks still on it
maybe its a filipino thing....
it depends on what you're having - i don't want sticky rice with curries and stews or fried rice, but if it's going in soup or a burrito or a wrap - a little sticky/dense is fine.
You are so not Asian, are you?
please elaborate
How can you not want sticky rice with curry or stews? You want little flaky rice with that stuff? Same goes with fried rice. You ever tried to eat fried rice with chopsticks when it's NOT sticky?