I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinizatio
I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, li
I got a "Paella kit" for my birthday recently. It consists of a pan, some rice, some spices, and some instructions. Unfortunately, upon ins
I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for
I'm a college student. I'm poor. Rice is cheap. Therefore, I eat a lot of plain white rice (medium grain). I was wondering if there are any s
Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cook
I love the taste of cardamom seeds, as does the family. But I am the only person in the household who doesn't mind chewing the seeds as a part of the rice dish
How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ? I soak rice in water for 2 hours. And by
I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier
I have recently been using raw rice at my home. I have noticed that the non-parboiled rice sticks to each other while parboiled rice does not given the same amo
The bottom part of my Biryani always gets burnt, rice always gets sticky but I want each grain separated. How can I prevent burning & stickiness of rice?
I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and t
I live in Brazil and around here is very common to make broccoli rice (rice, broccoli and sometimes garlic). I have eat it many times in restaurants, they are
This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception,
90% of recipes that use rice do so with white or Basmati. I would like to spice up my rice routine using these recipes, while having the health benefits of usin
I want to have cooked rice in the morning when I wake up. My plan is to prepare the uncooked rice before going to bed, add the water, set a timer and go sleep.
No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smell
Nobody here eats much of the rice, that Asian restaurants include with take-out orders. Three people can finish their entries sharing a single box of rice. But
I came across this beauty hack using rice water as the core ingredient. I soaked rice in water COVERING IT WITH A PLASTIC BAG (ORDINARY SHOPPI
I do have a kind of problem with cooking basmati rice in my rice cooker. I am following the cooker instructions - for two cups (the cooker one, not the measurem