Cooking Rice
 

OK, we got a Salton automatic rice maker. I wish we didn't, but that's the way it goes. We like sticky rice. The kind you get in a Chinese restaurant that seats about 8 people. Old school, non-PC, long grain, starchy rice. This cooker can't do that. Any thoughts on how to make rice 'our' way???

I believe that you have to start with a sticky short grain rice. We had a bag from a local Asian mart. Long grain rice will clump but it will never be real sticky rice.

Standard recipe is 2 cups water + 1 cup rice. It was the same with the sticky variety.

Ian

Thanx. My wife suggested that. I have Arborio rice, I guess I could try that. We've got an Asian market in Roseville,,,,I'll swing by there.

The sticky rice was short but not as fat as an arborio. It's worth a try though since you have it on hand.

Ian

go to an asian market... get lost in the rice section...ask someone there.

my salton rice cooker will cook any kind you like. you may have to adjust water level from what the manual says. most resurants use these auto cookers too now...but use a larger size than what you would want on your kitchen counter

buy sushi rice

Sticky Rice= Short Grain, more Japanese style
Less Sticky Rice= Long Grain, more Chinese style
Lots of other types like Basmati, Jasmine etc but above 2 are the basics.

Rinse before cooking and just follow the marks on the side of the cooker for water levels.
Get New Corp Rice if you could find it, tastes much better cost a little more.
For a little bit of fragrance you could toss a small piece of ginger in there.
If in hurry, cook with water that is already hot in rice cooker.

What is the Ag name of sushi rice? Anyone, anyone, anyone???

We just go to teh local Asian market and buy Jasmine Rice - whatever they have

What the hell?

I buy Calrose medium grain rice. Nothing exotic. Bring 2 cups of water to a boil. Add 1 cup rice. Reduce to low heat. Keep covered, simmer for 20 minutes. Perfect sticky rice. Every time. Easiest thing in the world.

You can add chicken boullion, butter or anything else you like,

Actual sticky rice (sometimes marked as "glutenous rice) is quite different from "normal" rice... I've never been able to make it well in a rice cooker, steamed in the traditional woven basket and some cheese cloth is the best method IMHO.

Ding, ding, ding... we have a winner... works in rice cooker too.

Calrose is what you seek.

You may not be talking about sticky rice. That is usually served in Laotian, Vietnamese or Thai restaurants, not Chinese. Do you mean that you want the rice to clump together, to make it easier to eat with chopsticks?

If so, proceed thusly:

Buy Thai jasmine rice. It tastes better.
Pour some in a pot with straight sides. Don't wash it.
Add water to cover by about 5/8ths of an inch. I use the thickness of a finger, as a gauge.
Bring to a boil and boil a minute or two.
Reduce the heat to medium and boil it slowly until the water level drops below the top of the rice. You should see some small pockmarks in the top of the rice.
Cover, reduce the heat to it's lowest setting for about 5 minutes.
Kill the heat and let it sit for another 5 or 10 minutes.
Eat.

JR

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.

sushi rice is different.

Many dif thoughts. That's what I wanted. I have Calrose, but no Sushi. The Arborio came out OK, but not great. I can make rice guys, been doing it for many years. Just want a good sticky. I'm going to the Asian store. I think I'll buy one of everything and 'speriment. And that's 'Mr. Dude' to you.

Our local supermarket has started selling some exotic rices... I purchased some red colored rice that is grown in the Himalayas to start with... I know it isn't sticky rice, but it was really good, something different to try... I am planning on getting the black colored rice next to check out, can't remember where that is from...

Dude, once you go black....

in rice, "every grain must stand to itself"

everybody in Louisiana knows that...

Here is how you do it:

Short grain rice. The CALIFORNIA grown varieties are some of the best in the world.
1.25 cups of water per cup of rice. (whoever said two cups of water for white short grain rice may be confussing it with brown rice).

You must wash the rice in cold water, than let it soak in cool water until it become opaque white, remember use cold water. This should take about 15 minutes. Once it has turned white, wash in cold water until there is a noticable difference in the amount of cloudy water comes off the rice, the perfect objective would be for the water to run clear. Than allow the rice to drain in a screen colander.

Add the rice to the cooker at a ratio of 1 cup rice to 1.25 cups water. Place cooker to cook position. Once the rice is finished cooking. Cut the rice in other words mix it up. Remove from the rice in its cooking bowl from the cooker. Place a cotton towel over the bowl and cover. The towel is important to prevent condesation from dripping on the rice and making it pasty, serve.

If you want sushi rice simply take the completed rice place in a cedar sushi mising bowl, fold in rice vineger ( I don't recall the ratio) and viola! Polished sushi rice, YUM!!!