By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
I inherited this rice cooker but cannot figure out what buttons to use to make regular short grain Asian rice. I thought it was the large one on the right but the rice is gross and uncooked yet soggy. Can you help? I looooove rice and need to remedy fast. Thanks for your help. Can you tell me what all of these buttons mean? I can't find a mode number so I can't look up the operating instructions online.
Hi, me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex? Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker? we are both good in the kitchen, so complexity or make-in-advance are all ok for us! thanks for helping!
I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
How do I make restaurant-quality fried rice at home? [more inside]
I am in Japan. I can not read or speak Japanese. I am a beginner cook. I have a limited budget; I can experiment but my first attempts better be stupid proof & edible. I am also a goat in that I am willing to eat just about anything (squishy squid, large amounts of raw egg, & crayfish that stare back seem to be at or near my limit; however, I love raw fish of many types & I often eat mystery meat on the streets of Asia). Help me master a few Japanese recipes? [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at Astor Mediterranean in Washington, DC. [more inside]
Why didn't my white rice cook through? [more inside]
My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice? She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap? Give me some recipes! Help me convert my future wife to a lover of rice!
I'm looking for cook books that present easy to follow, one pot rice cooker recipes for complete cooking novices. Shopping and freezing guides would also be nice. [more inside]
I know it's a sin, but I have to use long grain rice to make sushi. No short grain of any kind in my area, I promise. So, any cooking tips for how to make it turn out as good as possible? Should I skip washing it so it is stickier? Should I tweak the cooking time? etc.
How can I salvage my failed rice pudding? [more inside]
Help me pick out a rice cooker! [more inside]
Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it. [more inside]
How do restaurants cook rice?
Rice and beans for the inexperienced and time-pressed cook? [more inside]
My husband and I received a Vita Clay rice cooker as a gift. We'd like to start using it, but it the recipe/instruction booklet is missing. [more inside]
Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
I need some tried and true suggestions for stuff to go on top of my rice. [more inside]
What's up with this rice cooking stuff? [more inside]
What was in my pilau rice, human skin? [more inside]
I am looking to increase the amount of rice in my diet. I am looking for suggestions on totally awesome rice cookers, and general ricey advice! [more inside]
I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
How in the heck do you properly cook brown rice? I'm an ace at white rice, but last night I attempted to make the brown variety, and failed miserably [more inside...]. [more inside]