So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so
This is from my vague Panama cookbook for "Sweet Rice." It's a side dish, not dessert. Ingredients: - 4 or 5 coconuts (Google says 1 coconut is 1 or 2 cups of c
When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cook
Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used
Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not
I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to
I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I alread
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it
A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a fami
So, at my parents home we had a two part microwave rice cooker which created relatively dry rice in my experience (though I only used it myself a couple of time
I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press th
While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decid
Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether r
My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her
While I really like to eat rice, I did not spend much attention on the kind of rice I was eating - up to now. Actually, I'd probably confuse basmati and jasmin
I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brow
I'm on a diet and am eating a lot of stir-frys. I use very thin dried rice noodles. Because I only want a specific amount, which is hard to judge when I pull th
I live in a small town in Argentina and there is no special rice available for cooking with milk, like I am used to buy in Germany. Which sort of rice is best
I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever
Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the exce