I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a
I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter. With jasmine rice, I come away disappointed; the rice never
For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's tak
I have recently acquired a Zojurushi fuzz logic rice cooker. What I am having difficult to find is the best kind of rice to use with it; I am looking for a go
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple,
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, n
Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little s
Are there any special precautions to be taken? About the water quantity, soaking and timing etc?
I'm trying to prepare an Indian Biriyani dish, and it calls for Kaima rice, also known as Jeerakasala. I understand that there are alternatives, like Basmati, b
I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The th
Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)?
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? Are there any kind of preferred techniques, or spicing perhaps?
Most of my friends told me that to prevent the rice from sticking at the bottom of the rice cooker pot (as shown in the picture below) and to prevent the rice f
I don't know about you, but some people I know will freak out if I lift up the lid on a pot of cooking rice to stir or check its done-ness. They say "you should
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the r
I recently got into a friendly argument with a coworker about how rice should be prepared. I insisted that the goal was to steam the rice- too much water and i
Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts inc
I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left
What is this and why does it appear? It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself... I wash the rice with wate
A picture is worth a thousand words... I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is a