How do you make Chinese style white rice?

[lips_sealed]

I buy japaneese rice. It has more starch or something, makes it sticky

[unixpirate]

Originally Posted by General Lee

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.

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.

[toppick08 (Premo)]

Originally Posted by unixpirate

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]

Originally Posted by unixpirate

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]

Originally Posted by lips_sealed

holy crap, that would make a lot of rice

It takes a lot of rice to make each roll

But yes my first time, I cut everything in half.

[General Lee]

Originally Posted by baileydog

Duh! I was thinking vegetable steamer. I was seeing the rice fall through the slots in the steamer.

Lol, it was a vegetable steamer but it has a "rice bowl". Still didn't turn out the way I wanted

[unixpirate]

Originally Posted by lips_sealed

holy crap, that would make a lot of rice

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]

Originally Posted by General Lee

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.

[baileydog]

You are useing long grain white rice? My recipe comes out damn near perfect every time. 20 min

[morningbell]

Originally Posted by BeenSpur'd

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.