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]
What are some good, inexpensive Low carb rice cooker recipes? [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.
How do I make restaurant-quality fried rice at home? [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 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?
Why didn't my white rice cook through? [more inside]
What are some recipes I can make with leftover jasmine rice? [more inside]
Rice and beans for the inexperienced and time-pressed cook? [more inside]
What's the secret to making delicious, restaurant-quality Mexican rice at home? [more inside]
How to make Indian restaurant-style (white) basmati rice? [more inside]
Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
Seasoning in asia specialties, anybody know where to get it?? [more inside]
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
Show me to the rice table! [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.