But, I want the bad rice!
July 26, 2012 7:57 AM Subscribe
How are the rice clumps formed in Chinese take-out rice? They are my favorite part, but I can't figure out how this phenomenon occurs, let alone how to replicate it.
posted by Fig to food & drink (19 answers total) 9 users marked this as a favorite
So, sometimes when I get Chinese take-out , there will be 1 or 2 clumps of rice material amongst the regular grains. These clumps do not have any grain structure at all, and seem almost like gobs of rice starch. The texture is chewy, and I find them delicious.
How do I make this on my own? Is there a specific type of rice or technique that I can use to get somewhat close? I don't even know how to properly describe this, so maybe I am Googling the wrong terms. I'm fairly certain that these are anomalies, and not the fluffy well-separated grains of rice that people like, so that makes it more difficult.
This is NOT sticky rice, or sushi rice or anything like that. I have only seen these in Chinese food, never Thai or Japanese.