I make a lot of bulk brown rice so occasionally I'll come across the grain that is still hulled, and chomping down on those is never fun. Is there a quick way t
I left the rice overnight in the fridge and it smells fine, and a sample tasted fine but the color looks unappetizing. Is it safe to eat? In response to the co
I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to ro
I usually use 1.5 cups of water for every cup of 'white basmati' rice. Today I used 4 cups of water for 1 cup of 'brown basmati' rice and it came out a bit wat
I overcooked both brown rice and potatoes today, both boiling. The skin on the potatoes was intact even though I overcooked it but too soft. Does that mean the
I was told that I'm supposed to keep washing the brown rice with water, empty the pot out, and repeat until the water doesn't become foggy anymore to get rid of
I make a nice curry, and for presentation I would like to place the quiona on top of curry as shown in this picture: But to be able to do that, my quiona need
I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flo
While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be
I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a littl
I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the
I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding b
Should parboiled rice be washed or rinsed before cooking? If yes, on average how many times it should be washed. Should it be rinsed in water for more than 10 m
This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is tha
I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups
Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package re
I've been to a Cooking Class in Thailand and learned how to do many yummy Thai dishes. One of them was Mango with Sticky Rice, but with black rice. My problem i
I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type th
I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like th
By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the d