What should I do if I have added extra water in rice for braising and you can see the rice is turning into sticky rice?
While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions to be proactive for the future same conditions?
Best Answer
At that point, I'm not sure there's anything you can really do, except maybe take the lid off & attempt to dry it out before it turns entirely to mush.
For next time, the three simplest alternatives would be:
Use less liquid [which may not be possible].
Add the rice later in the process.
or my personal favourite...
- Cook the rice separately, in a similar or complementary flavour & combine at the end.
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Quick Answer about "What should I do if I have added extra water in rice for braising and you can see the rice is turning into sticky rice?"
If your rice is already stickier than you'd like, you could try rinsing it under cold water to remove some of the excess starch. After rinsing, spread the rice onto a sheet tray and place in the oven at 350°F for about 10 minutes to dry it out a bit.How do you fix mushy rice after cooking?
In cases where the rice has only overcooked slightly, and the texture is still more or less intact, try draining any extra water using a colander or fine-mesh strainer and spreading the rice as best you can into a single layer on a baking sheet. Next, reheat it in the oven at 350 degrees for about five minutes.How do you fix sticky rice?
If the rice is too sticky or gummy, it means that it is overcooked. After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. Bake the rice in the oven for 5 minutes to remove the excess water.How do you fix rice after adding too much water?
Things To Do When There Is Too Much Water In RiceSources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.