The brown rice is extremely expensive here so I was wondering if it is possible to get some machine for converting Paddy into Brown rice at home? What prerequi
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for
Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. T
Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice
In the student dorms I'm limited to a microwave. So I microwave the rice, put in a colander and drain it. But the rice is not fluffy, tried different rices but
I regularly buy fried rice from my local takeaway and I would like to recreate something similar. It is slightly redish in color (that's most likely chilli, but
Without using (read: buying) a rice cooker, what methods can I use to reduce active cooking time for brown rice? Does pre-soaking help? Should I add the rice be
I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remov
I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. H
I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make
Why do people suggest boiling rice before lowering the heat to low, when making steamed long grain rice? What happens if you don't wait for it to boil and go st
I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? O
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice,
I have been making some horchata (using white rice, cinnamon and water). I left it for a day and when I returned, it looked slightly fermented (a stream of bubb
I just realized that I don't know if I should add more or less water next time. What sort of signs would indicate that I should add less water and what signs wo
Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the
I bought some pork-filled glutinous rice dumplings from a Chinese supermarket, but I've no idea how to cook them! Someone told me to drop them into a pan of wa
I want a cheap option for complete proteins, which includes rice. But I do not like beans. Which other ingredients can I combine with rice in order to get a c
What can I add to my rice cooker to create a similar flavour? Also I find, rice comes out quite dry even when I put more water? There's a slight oily sheen to i
The lid on my rice cooker has a small steam hole that gets clogged from bubbles forming and the quinoa gets stuck and then the whole thing boils over and makes