I find that my rice turns out much better when it's washed. However, I find washing rice by hand to be a huge pain in the ass, even following guides on Youtube that claim to make it easier. Is there a piece of equipment that makes rice washing easier? Some method that I haven't hit on using common kitchen tools?
Is there somehow less of a problem with Bacillus cereus in Japanese rice? I often see remarks like this one about not refrigerating onigiri, and about leaving rice in the rice cooker for hours if not days and continuing to eat it. The worst food poisoning I have ever had was from B. cereus, so I am hypersensitive to rice preparation and storage. [more inside]
My stupid ridiculous rice cooker keeps boiling over, and I've only had it four days! What do I do? [more inside]
A few weeks ago, I got my phone wet (dropped it off a raft...) and I immediately put it into rice for three full days. Turning it on, lo and behold it worked. For a few days, anyway... [more inside]
I need suggestions for something green or vegetable-y to include in my lunch box every day. [more inside]
I want your recipes for rice and beans, using combinations of beans, rice, and spices that are tasty! [more inside]
By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
After my water bottle spilled in my bag two days ago, my iPad was functioning normally, but had water spots on the screen. So I spared you folks and asked Google what to do. It's been sitting in a bag of rice for almost 24 hours. Now, the screen turns on (via both the power and home buttons) but doesn't respond to touch. And there's rice lodged in the headphone jack. I don't have any warranty or insurance on it. What do I do now?!
I've noticed that lately eating a small plate of plain, cooked brown Jasmine rice has a wonderful calming effect on me. If I've had a stressful day, just thinking about cooking up some rice in my rice cooker makes me feel happy. I love the smell of fragrant rice cooking. And when I eat it, I feel absolutely amazing. [more inside]
For the sake of argument, pretend I know nothing beyond that I'm supposed to use rice and the holy trinity and that I possess above average cooking skills and have the proper equipment. [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.
I am a college student looking to purchase a quality rice cooker for everyday use to prepare both delicious rice and other one-pot meals. Does anyone have any specific brands or models they would recommend? My absolute upper limit is $150, but a model under $100 would be great.
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 am starting a craft sake brewery and I wish to make ginjo and daiginjo sakes. I need very polished rice! [more inside]
I've lately been trying to make thai-style glutinous rice but may attempts so far have not been as satisfyingly sticky as I had hoped. I think it may be down to needing a more authentic brand. [more inside]
What are some good, inexpensive Low carb rice cooker recipes? [more inside]
I love rice and I just received a Zojirushi Mr. Bento lunchbox for Christmas. How can I make some super-simple rice dishes to eat at lunch? [more inside]
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!
When you get a soupy rice dish like green curry, what is the intended way of eating it? Are you expected to have a big bowl of sauce at the end that you throw away?
What's the best way to keep rice (primarily brown rice, although I could see other grains being used in the future) in the refrigerator overnight? [more inside]
How do I make restaurant-quality fried rice at home? [more inside]
What's the cheapest way to buy lots of dried beans and rice? [more inside]
Someone who lived in Japan told me that rice grown in Japan is amazing. I would love to buy real Japanese grown rice, but all I can find is California grown Japanese style rice. [more inside]
The recent news of high levels of lead in imported rice has a friend freaking out, and I'm helping look for alternatives to the 20 kg bags of Thai rice he's been buying. [more inside]
What is your best arroz con pollo recipe? [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?
I have seen people put several things on plain what rice to add some flavor, what do you use? [more inside]
I need one of these pink things. Someone online must sell one. Do you know where I can buy one? [more inside]
What did I eat? Fifty years ago, when I was a kid, a friend's Japanese mother made us a snack. She pulled 2 plain, fist sized rice balls from the fridge and sprinkled a dark green, watery sauce on them. It was salty and fishy tasting. It may have had some dark green flecks in it. I've seen nothing like it in Asian markets, and I think it may have been homemade, for it was poured from a wine bottle with a metal liquor spout tube. I've wondered for years.
I have a bag of "black rice" and after six weeks or so the black color has flaked off the outside of the rice grains. I now have a bag of white rice with a layer of black flakes at the bottom of the bag. Is this normal? Like, maybe the black color is part of some outer layer that mills itself off as the grains jostle around in the bag? Or was my rice coated in something to produce a fake black color?
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. [more inside]
I am currently feeding my baby rice cereal (just powdered rice) which I mix with a little hot water and breast milk into a sort of thick goop however I have noticed that if I leave it for around five or so minutes it begins to turn into a much runnier almost liquid consistency. I would have thought it would have got thicker over time. Could someone please explain why this happens?
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!
Best Use For Lots of Leftover, Meaty Risotto? I accidentally made more like Risotto for 4 rather than two, and one person hardly ate as Risotto is very filling. What are the best uses for lots of Risotto besides sitting in my fridge laughing at me.? What other meals can I use it in or as a part of? [more inside]
My son got his LG VX9200 phone wet. As in the bathroom, caught some spray from the shower, not under a constant stream or submerged. This morn, he turned it on, and now he only gets the Verizon screen...then flashes to all gray. and repeats that. The googlefu says put it in rice for a day to get the moisture out. It been in about 6-7 hours and no miracle cure. We are prepared for the fact he might need a new battery, or at worst a new phone, but the direst question he has, is will they be able to restore all his contacts/textx/messages? I thought Verizon did this for me once, they say "maybe", but he is convinced he has lost everything. tl:dr? Is there a way/a hack etc to get back the data off his phone?
Must I boil water to make pasta/rice? [more inside]
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]
Rice > pasta/bread? [more inside]
Best practices for leftover sushi? [more inside]
What is up with the grittiness in rice flour and how do I make it go away? [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]