Rice.

There are many different kinds of rice. Each has different application. For example, you cannot use sticky rice more making jambalaya since they will become sticky. The best to use there is long grain.

For Chinese Restuarant, I think they often use "Jasmine" Rice which I think you cannot by in ordinary grocery store. I think Jasmine is the well rounded rice that too much water yield softer and stickier rice. Usually, 1:1 is the water ratio for just the right softness of jasmine rice.

The only problem with Jasmine rice is that they absorb water over time. They become softer and stickier. Do not use this rice if you are making a soup with rice. This is only great with Aroz Caldo (Lugaw) which is a Filipino dish.

This site is quite good at explaining the general application of different kinds of rice: http://www.ricegourmet.com/About_RiceTypes.htm

RacinRacer, the nice thing about rice cooker is that it is easier. You do not need to keep track of the rice that you are cooking. Also, I believe that rice cookers are insulated so that the heat are distributed almost evenly. The problem of using a pot is that majority of the heat is applied on the bottom while the rest of the sides are losing some heat. Because of this, the bottom tends to burn easily. However, if you do not have any rice cooker, you can avoid this problem if you watch it carefully and stir it occationally or if you are already an expert.

There's nowhere I can't reach.

i think i'll buy a rice cooker soon, but are you forced to used sticky rice to make rice sticky ? isn't there another kind of rice that you can find in every occidental store ? because not every store sells sticky rice


also about the pot... once, the rice i cook was so burnt on the bottom it was impossible to get the rice off so i tried with my fingers and nails (yes i'm stupid) and a rice grain went under my nail ...... and THAT was painful...

This thing is sticky, and I don't like it. I don't appreciate it.

I think every rice has the same property that if you put too much water, it will become sticky. If you are really desperate, you can just add more water on those long grain types. However, I do not really know if the texture would be the same as the appropriate sticky rice.

I am a dolphin, do you want me on your body?

I'll second that, the more water you place, the stickier :3


We cook it here with this um... "ratio" 1 cup of water per 1 cup of rice. That makes it, well not uber dry, and not uber sticky. If I remember correctly, we used Jasmine rice back then, but we kinda switched to another one which I dunno is called.

The only problem now is, some parts (closer to the bottom) are kinda harder than normal. We are using a rice cooker and well, I dunno whats wrong When they cook it with the pot + stove its all perfect The only thing I dont like about cooking it on the stove is that you just cant let it be.. haha.

I was speaking idiomatically.

Have you tried brown rice? It's quite good and very flavorful.

What kind of toxic man-thing is happening now?

Brown rice has to be my least favorite rice of all time.

These people probably make the best rice that I know of. I must eat some Goya rice with ever meal, zomg~

FELIPE NO

Takeaways (and probably restaurants) use American Long Grain Rice, as it's much cheaper than Jasmine or Fragrant rice. When they make fried rice, it's usually rice from the previous day left aside overnight because freshly steamed rice is too sticky to be fried.

Other types of rice include brown, basmati, Japanese (Pearl), Broken, Glutinous. Glutinous rice is super-sticky and is only really used for specialised dishes. I don't think you can use a rice-cooker for it - it has to be cooked with a steamer. Broken rice is just left overs, and is mainly used for rice wine, rather than eating, although non-ricers who have a lower income tend to buy it because of its low price. Pearl rice is fatter, stubbier than most types of rice, but is very nice. I know little of Basmati and Brown rice though.

Most amazing jew boots

I dont really enjoy brown rice >_<

Jam it back in, in the dark.

My Hispanic friend taught me this awesome way to make rice.

You rinse the rice, fill the container with water, add about a centimeter of canola oil, add some salt, and squeeze a slice of lemon. Put that in the rice cooker and you get awesome flavorful rice.

There's nowhere I can't reach.

Originally Posted by Chip

I'll second that, the more water you place, the stickier :3

if you put a lot a lot of water, the rice turns to congee!!!

My family puts perserved chinese sausages with the rice... cuz the rice cooker is electric and doesn't do anything but cooks.

My family eats "Choi Jai dut mai" hehe chinglish umm... Choi Jai rice
it's that little kid with the body of a bowl with the chinese bowl hair cut lol

This thing is sticky, and I don't like it. I don't appreciate it.

Originally Posted by RacinReaver

can you put other food in the rice cooker to cook with the rice?

My mom actually substituted water with chicken broth before. She didn't put meat in with the rice until it was actually done. She said she was too lazy to make fried rice so she uses that as a shortcut to give it more flavor as opposed to just white rice.

I don't care what people say; chinese sausages are just awesome.

I am a dolphin, do you want me on your body?

There are some.... "local side dishes" that we cook along with the rice, but then again, it is placed only when the rice is cooked and the rice cooker is set to "warm" :3

I was speaking idiomatically.

Originally Posted by Bobbet

I don't care what people say; chinese sausages are just awesome.

I so agree with you

I think to make sticky rice, U need white vinegar and oil and mix them together (i dunno how much vinegar and oil...)
and i dunno... let it set for like 5 mins and they become sticky! and vinegary...

What kind of toxic man-thing is happening now?

I dunno what its officially called, but from what I hear its some kind of Persian rice, and to put it simply, I found it to be awesome. Its a long grain rice with subtle hint of flavor, enough so you know its there, but not so much as to drown out other flavors. Its fluffy and white with a tint of yellow and it tastes great with grilled lemon chicken wings. Its flippin amazin, unfotunately I haven't had it for more than a year now

FELIPE NO

Originally Posted by Flara

I so agree with you

I think to make sticky rice, U need white vinegar and oil and mix them together (i dunno how much vinegar and oil...)
and i dunno... let it set for like 5 mins and they become sticky! and vinegary...

HEH? Stickrice as in a rice that is STICKY or a DISH that is called sticky rice?

If it is just a rice that is sticky... then you don't need those shit.

What, you don't want my bikini-clad body?

Well... my cousin used that method (with vinegar and oil) to make sushi... and it was sticky... he also made onigiri with it

Jam it back in, in the dark.

Originally Posted by Rikimaru

For Chinese Restuarant, I think they often use "Jasmine" Rice which I think you cannot by in ordinary grocery store. I think Jasmine is the well rounded rice that too much water yield softer and stickier rice. Usually, 1:1 is the water ratio for just the right softness of jasmine rice.

You should be able to find Jasmine rice in a supermarket, I usually don't buy it because it's significantly more expensive, though. I generally keep short grained white rice in the house for when I'm making casseroles or stuff where I just want rice as a filler, and brown rice for when I'm making something really spicy (it goes wonderfully with the jambalaya, the little bit of nuttiness adds so much flavor).

Originally Posted by Bobbet

My mom actually substituted water with chicken broth before. She didn't put meat in with the rice until it was actually done. She said she was too lazy to make fried rice so she uses that as a shortcut to give it more flavor as opposed to just white rice.

I've also seen suggestions for things such as putting apple juice, pineapple juice, and other such things as replacements for 50% of the water used in cooking. I'll usually throw in a chicken bullion cube or two when cooking rice for a casserole since it adds a lot of flavor, haven't tried out the other things yet.

Also, I've found that the amount of water needed really depends on the brand and type of rice. With my brown rice I need 2 cups of water to 1 cup of rice, while for the white rice I buy (Giant Eagle brand) 1.5 cups of water per cup of rice works out a little better.

There's nowhere I can't reach.

Originally Posted by Acacia

._.;; It...um...keeps your rice warmy and steamy...?

Anyways, I *heart* rice. Delicious stuff! I'm not sure what the exact difference is between "American rice" to "Asian rice", but I think it might have something to do with the grain size, species of rice, and cooking style...?

I'm not exactly sure about water-to-rice measurement ratios, but my mom taught me that you need to clean the rice several times in cold water (although I realize now that this kinda washes away any sprayed on nutrients and such =/...), and then fill the pot with water until it the water level touches the knuckle of your middle finger.

I've always made rice like this, and it always turns out cute and fluffy.

Has anyone had any purple rice before? I think it's actually normal rice, but with a certain kinds of bean/grain mixed in....I'm not sure what it's called in English, but I would like to buy some from Safeway or something if it's avaliable...

EDIT: W-What's going on...? Why am I a moderator...? ;__; (Is this the April Fool's joke? It's not very funny...)

I thought I was the only one who did this, glad to see someone else does the same. It's a guaranteed method of making the perfect rice, though maybe not perfect but flawless... As being asian and all I can't escape my friend, Rice. I geuss by the I know it, I'm eating a bowl of rice along with some seasoned beef stew( my special recipie ) Man, I think I'm actually gonna go eat some rice right now...

This thing is sticky, and I don't like it. I don't appreciate it.