Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry on Feb 4, 2013 - 23 answers

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?
posted by soymilk on Jun 28, 2012 - 5 answers

Why didn't my white rice cook through? [more inside]
posted by something something on Apr 18, 2012 - 13 answers

What are some recipes I can make with leftover jasmine rice? [more inside]
posted by arianell on Nov 13, 2009 - 13 answers

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

What's the secret to making delicious, restaurant-quality Mexican rice at home? [more inside]
posted by wordsmith on Nov 11, 2008 - 17 answers

How to make Indian restaurant-style (white) basmati rice? [more inside]
posted by jjsonp on Aug 9, 2008 - 11 answers

Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
posted by jeremias on Aug 9, 2008 - 20 answers

Seasoning in asia specialties, anybody know where to get it?? [more inside]
posted by radsqd on Jun 27, 2008 - 5 answers

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam on Dec 17, 2007 - 23 answers

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.)
posted by zembla3 on May 2, 2007 - 7 answers

Show me to the rice table! [more inside]
posted by NYCinephile on Aug 12, 2006 - 8 answers

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.
posted by lilboo on Feb 10, 2005 - 31 answers