I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times. Tesco own brand. 75g rice with 113m
I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell. The package direction say
I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat
When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as
When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to sp
I've followed one of those countless videos on YouTube about steam-cooking rice on stove, particularly this one: How to Cook Rice Perfectly Every Time | Stoveto
I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to h
I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic. Which grain, when cooked, tend to
The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time
I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pre
So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it st
I bought some rice from Turkish shop and as you can see in the picture it came with this spaghetti like strings with it, I’m not referring to the green st
The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss
I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
I am trying to make sweet sushis that look like standard (savory) ones. Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit
I have an older instant pot pressure cooker (ip-lux50 v3) and I've tried making rice according to various recipes I've found on the internet and none of them ha
After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food mak
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce. I'm wonder
Typical googling tells me a cup of white rice has ~200 calories, but the bags of white rice I purchase tell me a quarter cup of dry rice has 150 calories (Jasmi