For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has
I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying m
I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice),
I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of
When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead o
Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge
I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and su
I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. W
When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chill
With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starc
Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a
I am trying to meal prep brown rice. The brand I have bought, with no particular thought other than calories/carb amounts is this Long Grain Brown Rice 365 Whol
According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are
Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
I'll soon be making paella outdoors, in a 15" stainless steel paella pan. I have two choices of how to heat this pan: Weber Genesis II 3-burner gas grill Iwat
I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed
Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added. Most byriani recipes are se
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for si
A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams. Most saffron rice recipes use "threads" or "strands" which is pretty muc