What is the best way to give rice that nice individual texture, rinsing it or frying it?
What is the best way to give rice that nice individual texture, rinsing it or frying it?
What is the best way to give rice that nice individual texture, rinsing it or frying it?
cramming
Depends on the type of rice. I can give you a recipe if you're using short grain rice.
jasmine
We'll have to know what rice you are using. Maybe you should just stick to Uncle Ben's.
I saw a guy making vinegar rice on iron chef for sushi. Is it good? Can it be eaten on its own if you like vinegar?
they use rice vinegar which isn't as strong as regular vinegar
Seasoning short grain rice to make sushi with is called sumeshi or sushimeshi. Usually it is a mix of salt, sugar, and rice wine vinegar.
You can absolutely eat it on its own. Pickled veggies are very good with it if you don't have any fish.
>nice individual texture
As in not too soft and the grains still have a little bite? IMO cooking on a pot on the stove is the best way for this, rice cookers tend to make it too soft.
I cook brown rice in an instant pot. Texture turns out like from a restaurant. haven't tried other rice tho
Toast the rice in a pan with butter.
Use basmati
Starch makes the rice sticky, so be more thorough with rinsing.
Ratio matters a lot, slightly less water will give the grains a bit more bite.
Fluff your rice as soon as it's done, thoroughly mix the cooked rice and then let it rest for 10 or so minutes with the lid closed and heat off. Rice on the bottom of the cooker will have higher water content, so this redistributes it.
Now you should have pearly and not so sticky or mushy rice.
My mom boils the rice(without doing anything else to the rice beforehand) and when it is finished cooking she then puts it in a colander and washes it with hot tap water then serves it.
Is that OK to do?
fuck you
?
>youtuber says to wash rice
>youtuber says to toast rice
how do you toast it if it is wet?
not too much water but not too little
not overcooking it
Step 1: Wash it.
Step 2: Bring plenty of water (like you're cooking pasta) to a boil, add rice, return to boil, cover, reduce heat to low, cook for 25 minutes (25 minutes = slightly al dente which is I am assuming the kind of texture you want). Drain water (you drain about 60 percent of the arsenic by doing this), return rice to pot, cover, let it sit for 10 minutes.
Step 3: Stick it in the fridge overnight.
Step 4: Use it for whatever. It'll now have that individual grain, firm texture I imagine you're looking for. At this point it's perfect for fried rice.