Cooking Rice

[futuresoptions]

Originally Posted by BSiple

Dude, once you go black....

lol

[MotoSook]

You are not talking about "sticky rice.". Sticky rice is soaked in water for at least 2 hours (overnight is how the natives do it so it's ready to steam in the morning) then steamed in a bamboo basket.

What you want is a more wet or moist rice. Most white grain rice can be boiled to be more wet or clumpy. You just start with more water. My wife just buys what ever is at the local grocery store for rice we boil. Sticky rice we get in 50 lbs bags from the Asian market. You can get boil rice from the Asian market and it may taste better than the stuff that comes in a clear plastic bag at Walmart ot Safeway. Either way it's a matter of how much water you start with that will determine how wet it is when it's ready to eat.

Any white ice at the Asian market can be made into the wet clumps you want.

[Tobra]

I like the rice cooker for steaming veggies, mine has a ventilated deal to do that.

The thing about the ricer cooker for rice is you just plug it in and you don't have to pay attention to it, and it does not take up a burner on the stove. Of course you don't want to just leave it plugged in too long, or your house will burn down.

[vash]

westy.. i'm sending you a bag. real sticky rice, the stuff you eat with your (clean) hands is from laos, and cambodia.

oh, souk took care of this part. my parents use this sweet sticky rice in these chinese tamale things. wrapped in bamboo leaves. i will send you a small bag.

[vash]

arborio rice is for risotto, right?

[red-beard]

Pressure cooker. Water in the bottom. Add the little metal grate. Start to bring it to a boil.

Take a metal bowl which will fit in the pressure cooker. 1 cup rice, 12 oz water (I use chicken broth). I usually use basmati rice, and it comes out sticky. I also like to add raw chopped onions.

Put in the pressure cooker. Heat at 15 psi. Cook 6-10 minutes once it starts rocking. Properly open the cooker (run under cold water until the pressure is relived). Open and serve rice. If you put onions in, stir them back into the rice.

[Westy]

Yes. That's why I had it around. I made rissotto a few weeks back.

[KaptKaos]

Originally Posted by vash

sushi rice is different.

It has vinegar, salt and sugar in it.

[look 171]

Originally Posted by vash

dude...its CALROSE rice. medium grain.

cantonese restaurants have regular long grain. use the rice cooker. add your rice, one cup, two cup...whatever. then calrose i dont wash. add water till, you are a knuckle deep. i mean, if you stick your index finger in and just touch the surface of the submerged rice, water should go to your first knuckle. hit cook.

Hey dude, you are letting out too much real info with the knuckle deep way of measuring. My wife used the same method way back when we were still in college. That how she learned it from her mother.

[Rufblackbird]

Originally Posted by look 171

Hey dude, you are letting out too much real info with the knuckle deep way of measuring. My wife used the same method way back when we were still in college. That how she learned it from her mother.

same with my g/f...i couldn't figure that one out as my hands are way bigger than hers. I stick with the lines on the side of the rice cooker pot...

+1000 with jasmine rice! Some chinese restaurants serve it but not all. Tastes and smells better. I don't really care for calrose...

[911pcars]

Originally Posted by Soukus

You are not talking about "sticky rice.". Sticky rice is soaked in water for at least 2 hours (overnight is how the natives do it so it's ready to steam in the morning) then steamed in a bamboo basket.

What you want is a more wet or moist rice. Most white grain rice can be boiled to be more wet or clumpy. You just start with more water. My wife just buys what ever is at the local grocery store for rice we boil. Sticky rice we get in 50 lbs bags from the Asian market. You can get boil rice from the Asian market and it may taste better than the stuff that comes in a clear plastic bag at Walmart ot Safeway. Either way it's a matter of how much water you start with that will determine how wet it is when it's ready to eat.

Any white ice at the Asian market can be made into the wet clumps you want.

Exactly. This is just rice folks! Making rice a little more moist isn't in the same realm as brain surgery or tuning Weber carbs. Exotic rice species not required; just add more water to start off. Experiment a few times and you'll zero in on the qty of water needed to create the rice of your dreams.

However, this rice is overdone:
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Sherwood