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i would love to know how you cook white rice. just plain old white rice always tastes different at the chinese restaurant than at home--what is the secret.
well,firstly,maybe the place we grow white rice is different,so It infulences the taste,but different people prefer different taste.Secondly,the cooking process is different,you are well-adviced to wash and saturate the rice for a while,I don't know what does the White rice you mentioned mean?wheat?or something else?and some people said that add a little vegetable oil (brushing~~~) at the botton before place the rice is a reasonable choice.
hehe
well,firstly,maybe the place we grow white rice is different,so It infulences the taste,but different people prefer different taste.Secondly,the cooking process is different,you are well-adviced to wash and saturate the rice for a while,I don't know what does the White rice you mentioned mean?wheat?or something else?and some people said that add a little vegetable oil (brushing~~~) at the botton before place the rice is a reasonable choice.
hehe
Does anyone likes Peking roast duck?
what i mean is when i eat chinese and order it with white rice. i try to make white rice at home and it doesnt come out the same. so i was wondering what is the technique.
what i mean is when i eat chinese and order it with white rice. i try to make white rice at home and it doesnt come out the same. so i was wondering what is the technique.
What kind of rice do you use and how do you cook it?
i buy long or medium grain. i basically boil it.
not the way i make a ristotto where i let the liquids absorb. i use extra water and then drain when tender
Stick to long grain white rice. It should not be cooked like pasta where there is extra water that needs to be drained. Basically, you need to add about 1.5 - 2 cups of water for every 1 cup of rice you cook. (the variation in water depends on how hard or soft/sticky you like your rice) Bring the water and rice to a boil. Lower the heat to the lowest setting. Cook with the cover on until all the water is gone/absorbed. Turn off the heat and let the rice stand with the cover on for another 5-10 minutes. Here's a link that gives more detailed step by step instructions on how to cook rice in a pot on the stove. How to Cook Rice - wikiHow. I haven't cooked rice this way in a while. It's too much work. Plus the rice always sticks to the bottom of the pot, and it's too hard to clean. I have a microwave rice cooker that cooks rice perfectly everytime, and it's super easy to clean. I bought mine from Target for $8. Nordicware Rice Cooker : Target
i buy long or medium grain. i basically boil it.
not the way i make a ristotto where i let the liquids absorb. i use extra water and then drain when tender
Try Jasmine rice, it's a little more expensive but has a fabulous subtle aroma. And cook it as the previous poster said, with just enough water that it all becomes absorbed.
I find it is best to turn the heat off for the last 5 minutes of cooking time, lid left on, and let the steam finish off the cooking. I always cook it this way and it never sticks to the pan!
Stick to long grain white rice. It should not be cooked like pasta where there is extra water that needs to be drained. Basically, you need to add about 1.5 - 2 cups of water for every 1 cup of rice you cook. (the variation in water depends on how hard or soft/sticky you like your rice) Bring the water and rice to a boil. Lower the heat to the lowest setting. Cook with the cover on until all the water is gone/absorbed. Turn off the heat and let the rice stand with the cover on for another 5-10 minutes. Here's a link that gives more detailed step by step instructions on how to cook rice in a pot on the stove. How to Cook Rice - wikiHow. I haven't cooked rice this way in a while. It's too much work. Plus the rice always sticks to the bottom of the pot, and it's too hard to clean. I have a microwave rice cooker that cooks rice perfectly everytime, and it's super easy to clean. I bought mine from Target for $8. Nordicware Rice Cooker : Target
awsome thanks!
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