I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and mois
Ordinarily when I make fried rice, the general process is: Boil the rice until done. Fry the cooked rice in oil. However, I recently made a different rice reci
I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice. The bottom of th
I recently visited Puerto Rico and was blown away by how consistently good the rice was at restaurants. It appeared to be a medium grain rice very similar in c
When I learned to cook rice in the New Orleans area, I used the following recipe: In a big sauce pan measure 1 cup long grain rice to two cups room temperature
I bought a first rice/multicooker Tefal RK8121. I cooked the rice according to the manual. I put the rice inside and added the steaming tray on top of the rice
I like to cook rice gruel every now and then; however I usually encounter a basic problem. First off, my rough procedure: Mix (sticky) rice flour and water ho
With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and
I know that certain rice should be bought for cooking meals like sushi (glutinous rice which is almost 5 dollars per kilogram). In Latin America the most common
While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things l
This question is specifically about short grain pearl rice. I recently got a nice Zojirushi rice cooker that has all the bells and whistles, and I've been want
I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy
First time posting here. I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeri
Earthquakes and typhoons are as plentiful as rice where I live. The power distribution system is incredibly sturdy here and power outages tend to be managed we
I'd like to make this slow-cooked chicken stir fry recipe. It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker.
In the long grain white rice (parboiled) there these occasional grains of darker brown to black grains. Any idea what these are?
I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they st
I poured some rice from a bag into a glass and noticed there was a worm(which looked like the rice) moving around in the rice. How did it get
When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with f
I have visted the Philippines twice and had many delicious dishes served with the most amazing slightly-sticky rice. Which type/variety of rice, which is readi