presta
Guru
But why cook too much in the first place?
Cooking rice.
- Thread starter Cycleops
- Start date
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But why cook too much in the first place?
MontyVeda
a short-tempered ill-controlled small-minded troll
- Location
- Lancaster... the little city.
my rule is the same, but i do give it a rinse.
mistyoptic
Vintage
- Location
- A parallel reality
No wash. Cook in plenty (about a litre) of water, with stock added, for 10 mins. We have a portion sized scoop so no over quantity. Drain and rest for 5 mins. Lovely free flowing, i.e. not sticky. Always use Basmati here unless making risotto, then use Arborio
edited for punctuation
edited for punctuation
Last edited:
OP
OP
Cycleops
Legendary Member
- Location
- Accra, Ghana
To tip for making fried rice.
If you don't have any left over or dry cooked rice.
Add a bit oil to your uncooked rice in the pan and stir it over a low heat for about 5 mins. Add water and cook. Continue as usual with your friend rice recipe.
Result,: Separate grains that won't stick.
If you don't have any left over or dry cooked rice.
Add a bit oil to your uncooked rice in the pan and stir it over a low heat for about 5 mins. Add water and cook. Continue as usual with your friend rice recipe.
Result,: Separate grains that won't stick.
Reynard
Guru
- Location
- Cambridgeshire, UK
And the best fried rice is made with dripping or lard, and not oil. 
This was a tip written in a 1950s book called "How to Cook and Eat in Chinese"
This was a tip written in a 1950s book called "How to Cook and Eat in Chinese"
ebikeerwidnes
Guru
- Location
- Z’ha’dum
I use one of my wife's mugs - I know exactly how far up the side to pour it for a single portion
the snail
Guru
- Location
- Chippenham
I always used to, then I read St. Delia's advice that it is a waste of time, and I agree with that. I put a drop of oil and a pinch of salt, and 2x weight of water and cook til absorbed, perfect every time. Delia is always right!
Ming the Merciless
There is no mercy
- Location
- Inside my skull
I wash mine in a pan of water over a low heat
newts
Veteran
- Location
- Isca Dumnoniorum
Nasei Goreng is a much tastier dish with rice that was cooked the day before, as are most fried rice dishes. The rice is too mushy if cooked fresh & then fried for these dishes.
OP
OP
Cycleops
Legendary Member
- Location
- Accra, Ghana
You can use fresh rice if you follow my tip above.
The aims are similar.
Wash off the starch vs seal the starch by oiling. Both avoid a starch soup.
In neither method stir.
For Risotto stir to make a starch soup.
For Paella the trad. method mirrors Delia.
I'll try the two side by side and compare.
