Perfect Rice? - Page 3

egg&chips · 01-10-2008, 21:56

Quote:

Originally Posted by steeljack

Make sure you wash it well before cooking , get rid of all the loose starch particles , was once told by an old Mama-San it should be washed/rinsed 7 times (once for each sea) before cooking .

Basmati for Chinese/Indian food and Arborio for Spanish (Paella) /Italian food, forget the long grain enriched processed stuff only good use for that is wallpaper paste

I'm with you on washing rice well before cooking. The amount of crud that can come off into water is truly scary. I dont want that murky, murky solution anywhere near my delicate intestines.

keetah992000 · 01-10-2008, 22:53

yep the above post is similar to what i do - i let the rice soak for half an hour before cooking and then rinse really well - the startch makes it gloopy

also i found it such a trial to make egg fried rice because you have to cook it and let it cool and even then it never turned out right
so now i buy the packets of uncle bens microwave rice (plain not the egg fried type its naff)
and instead of microwaving it i fry it up with some eggs and a bit of soy sauce and you get perfect egg fried rice so theres another tip for you x

steeljack · 02-10-2008, 22:11

interesting article on cooking rice from yesterdays NY Times

http://www.nytimes.com/2008/10/01/di...s&st=cse&scp=1

mattylad · 03-10-2008, 20:51

I was once told by a chef that putting a drop of cooking oil in stops it going all stodgy/sticking together.

Benipete · 06-10-2008, 00:37

Quote:

Originally Posted by mattylad

I was once told by a chef that putting a drop of cooking oil in stops it going all stodgy/sticking together.

Rinsing it several times stops it going stodgy a drop of oil stops it sticking.

Same with Pasta.

expat · 06-10-2008, 11:52

Rice cookers are the way to go, just rinse your rice, put it in cooker and forget about it. this comes from a person that burns water.

katex · 06-10-2008, 13:05

I always put a knob of butter in my packet rice whilst cooking .. gives it a more moist taste. Then, LOL, I like to cover it in Worcester Sauce and Soy Sauce. Ah well, everyone to their own taste ...