General Lee
Well-Known Member
You know the kind you get at at a Chinese restaurant, fluffy and sticky. Anyone know how to do it? Got to be a secret to it, I can't figure it out.
How do you make Chinese style white rice?
- Thread starter General Lee
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mv_princess
mv = margaritaville
A Rice Cooker
GWguy
*
General Lee
Well-Known Member
Would a steamer work?
baileydog
I wanna be a SMIB
BeenSpur'd
I love her wild,wild hair
Kohuho Rose rice cooked in a rice steamer, a little extra water than they call for, turn on the cook cycle and 17 minutes on your timer. When time is up, pull the plug and let it sit for 10-15 minutes. Salt, fluff and eat. I usually buy the 25 lb. bag of that rice from the oriental store across from the Friendly tavern on rt. 5 in Great Mills. I believe that SFW may carry it, I've seen it in one of the groceries around here, just can't be certain which one
General Lee
Well-Known Member
Damn, Its in the steamer now. I'll try your way next time. Usually I've been using the bag rice. Either way mine always come out loose and the rice grains fall all over the place. I want the consistency you get with Chinese.
baileydog
I wanna be a SMIB
Duh! I was thinking vegetable steamer.
I was seeing the rice fall through the slots in the steamer.
lips_sealed
i love a man's forearms
I buy japaneese rice. It has more starch or something, makes it sticky
unixpirate
Pitty Party
short grain rice - when cooked it is moister and more clingy than long grain rice and therefore will hold it's shape.
Sushi rice takes a bit of time and care to prepare, but it can be done ahead of time and left covered with a damp cloth. Do not refrigerate cooked sushi ric for chilled rice won't stick together.
5 cups of sushi rice.
2 cups short grain rice
2 cups plus 6 tsp cold water
1/2 cup sushi vinegar
cold water for washing rice.
You can use a medium size pan or rice cooker.
Soak rice in a bowl of cold water. Stir the rice around in the bowl with your hands.
After the water becomes cloudy, strain the rice by pouring the water and rie mixture into the strainer., letting the waster flow into a skink. Put the rice back in the bowl, add fresh cold water and repeat the process. Keep washing the rice until the water is no longer cloudy, about a total of 5 mins. Finally leave the rice in the strainer and let it sit straining for 30-60 mins. This will allow time for the rice to thoroughly drain.
If you change the amount of rice, you need to change the size of the sauce pan. Also adjust the heat accordingly.
Place over medium high heat until the rice steams. ( 10 mins ) Turn the heat to high and cook 2 mins. You will notice a white foam around the lid. Next reduce the heat to med. and cook another 5 mins. till you see the foam stops. Turn off the heat and let it stand covered another 15 mins. After rice is finished use bamboo paddle to fluff rice. Then wrap the pot cover in a cloth towel and return the cover. Let stand 15 mins.
Man I'm tired of typing.
I have a Sushi kit with all ingredients and serving utensils. IT is a lot of work, trust me. But always a good ending.
T
toppick08
Guest
short grain rice - when cooked it is moister and more clingy than long grain rice and therefore will hold it's shape.
Sushi rice takes a bit of time and care to prepare, but it can be done ahead of time and left covered with a damp cloth. Do not refrigerate cooked sushi ric for chilled rice won't stick together.
5 cups of sushi rice.
2 cups short grain rice
2 cups plus 6 tsp cold water
1/2 cup sushi vinegar
cold water for washing rice.
You can use a medium size pan or rice cooker.
Soak rice in a bowl of cold water. Stir the rice around in the bowl with your hands.
After the water becomes cloudy, strain the rice by pouring the water and rie mixture into the strainer., letting the waster flow into a skink. Put the rice back in the bowl, add fresh cold water and repeat the process. Keep washing the rice until the water is no longer cloudy, about a total of 5 mins. Finally leave the rice in the strainer and let it sit straining for 30-60 mins. This will allow time for the rice to thoroughly drain.
If you change the amount of rice, you need to change the size of the sauce pan. Also adjust the heat accordingly.
Place over medium high heat until the rice steams. ( 10 mins ) Turn the heat to high and cook 2 mins. You will notice a white foam around the lid. Next reduce the heat to med. and cook another 5 mins. till you see the foam stops. Turn off the heat and let it stand covered another 15 mins. After rice is finished use bamboo paddle to fluff rice. Then wrap the pot cover in a cloth towel and return the cover. Let stand 15 mins.
Man I'm tired of typing.
I have a Sushi kit with all ingredients and serving utensils. IT is a lot of work, trust me. But always a good ending.
lips_sealed
i love a man's forearms
short grain rice - when cooked it is moister and more clingy than long grain rice and therefore will hold it's shape.
Sushi rice takes a bit of time and care to prepare, but it can be done ahead of time and left covered with a damp cloth. Do not refrigerate cooked sushi ric for chilled rice won't stick together.
5 cups of sushi rice.
2 cups short grain rice
2 cups plus 6 tsp cold water
1/2 cup sushi vinegar
cold water for washing rice.
You can use a medium size pan or rice cooker.
Soak rice in a bowl of cold water. Stir the rice around in the bowl with your hands.
After the water becomes cloudy, strain the rice by pouring the water and rie mixture into the strainer., letting the waster flow into a skink. Put the rice back in the bowl, add fresh cold water and repeat the process. Keep washing the rice until the water is no longer cloudy, about a total of 5 mins. Finally leave the rice in the strainer and let it sit straining for 30-60 mins. This will allow time for the rice to thoroughly drain.
If you change the amount of rice, you need to change the size of the sauce pan. Also adjust the heat accordingly.
Place over medium high heat until the rice steams. ( 10 mins ) Turn the heat to high and cook 2 mins. You will notice a white foam around the lid. Next reduce the heat to med. and cook another 5 mins. till you see the foam stops. Turn off the heat and let it stand covered another 15 mins. After rice is finished use bamboo paddle to fluff rice. Then wrap the pot cover in a cloth towel and return the cover. Let stand 15 mins.
Man I'm tired of typing.
I have a Sushi kit with all ingredients and serving utensils. IT is a lot of work, trust me. But always a good ending.
holy crap, that would make a lot of rice
unixpirate
Pitty Party
It takes a lot of rice to make each roll
But yes my first time, I cut everything in half.
General Lee
Well-Known Member
Duh! I was thinking vegetable steamer.
Lol, it was a vegetable steamer but it has a "rice bowl". Still didn't turn out the way I wanted
unixpirate
Pitty Party
Sorry I re read what I typed. I'm wrong. IT's to cook 5 cups of Sushi Rice. The ingredients is the same.
baileydog
I wanna be a SMIB
Lol, it was a vegetable steamer but it has a "rice bowl". Still didn't turn out the way I wanted
Try mine. Fool proof. 20 min you have rice.
morningbell
hmmmmmm
Kohuho Rose rice cooked in a rice steamer, a little extra water than they call for, turn on the cook cycle and 17 minutes on your timer. When time is up, pull the plug and let it sit for 10-15 minutes. Salt, fluff and eat. I usually buy the 25 lb. bag of that rice from the oriental store across from the Friendly tavern on rt. 5 in Great Mills. I believe that SFW may carry it, I've seen it in one of the groceries around here, just can't be certain which one
Don't rince the rice either.