When you buy imported rice in the store, there are often rows of tiny holes punched into the plastic bags. What is that for? Doesn't it contribute to spoiling a
I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same
There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we shoul
I will be cooking in my dorm this coming year, and I only have an electric kettle at the moment. Is there a way for me to cook rice with only this (i.e. without
Which expands more when cooked: brown rice or white rice?
We had some brown rice that we cooked in tap water, and when it was done, there was something black or dark gray with a clay-like consistency on the surface of
I have some sushi rice, In the packet the expiry date is given as Jan 2016, But the rice seems fine. Is it alright for me to use it to make su
I want to make simple aricini (eggs + cheese + rice) but with brown rice and chopped spinach. When I made this I ended up having too much water in the mixture.
I have often the following situation when boiling rice and meat in rice cooker. However, I do not like it because the meat cannot then reach the high temperatu
I have a Breville rice cooker and follow the instructions exactly (for 2 cups of rice). There are two settings - on or off (keep warm). The manual says: But
Is there a slow method of cooking brown rice in the oven? Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours
I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong: Texture of rice Browning of rice I've been
I find that sometimes my rice will come out chewy no matter how much water/more cooking time I add. What makes rice come out chewy and how do you prevent it?
I've never made rice pudding before so I tried this recipe, exactly (no frills like raisins or anything). Ingredients: 2 eggs 1/2 cup sugar 1/2 teaspoo
tl;dr Do the cooking time, behavior, taste, and texture of parboiled rice differ significantly enough from non-converted rice such that a simple substitution wi
Local stores want my first born child for Arborio. I have found much better deals on Amazon. Most packages say "superfino". Does that actually mean anything?
Is 1 cup of rice powder equal to 1 cup of uncooked rice? The recipe I am following states, "1 cup rice." I want to use rice flour. Does the de
This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I do
I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for
I have several sauce pans and a 3qt saucier. I was thinking about buying a rice steamer, but thought maybe I can save some money.