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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-18-2013, 03:24 PM   #16
buccaneer
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Jed, are you washing all the starch from the rice when you first prepare rice for cooking?
You have to wash the rice until all the white cloudy water runs clear, or the rice will be sticky.
I mean when you take it fresh from the pack.
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Unread 04-18-2013, 03:28 PM   #17
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Try par-boiled rice or Asian rice, such as Jasmin. They don't clump together.
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Unread 04-18-2013, 04:19 PM   #18
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Quote:
Originally Posted by buccaneer View Post
Jed, are you washing all the starch from the rice when you first prepare rice for cooking?
You have to wash the rice until all the white cloudy water runs clear, or the rice will be sticky.
I mean when you take it fresh from the pack.
No, I didn't wash it prior to cooking just dumb ole me threw it in pot of hot arse h20 with some salt and butter.
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Unread 04-18-2013, 05:07 PM   #19
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I never salt rice when I cook it for Asian dishes. I steam in clean water only.
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Unread 04-18-2013, 05:16 PM   #20
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No salt and no butter.
Jed, before tackling fried rice, read up on making plain rice well.

I havent vetted these, but go look at some more and find your way.


I wash the rice 3 to 5 times, strain, put into saucepan and cover with water till it reaches the first line in my index finger which I have put standing from the upper surface of the rice.
Or 1 rice to 1:25 water...which you can adjust as you adapt to the rice you are using.
12 to 15 mins usually,covered after reaching a simmer...post boil,then turn off and leave for 10 minutes before removing cover.
No peeking.
Then fluff, cover again and leave for 10 minutes.
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Last edited by buccaneer; 04-18-2013 at 07:50 PM.. Reason: accuracy
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Unread 04-18-2013, 05:17 PM   #21
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Quote:
Originally Posted by eddieh70301 View Post
Try par-boiled rice or Asian rice, such as Jasmin. They don't clump together.
Yes, they do...unless you do it right.
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Unread 04-18-2013, 05:24 PM   #22
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Quote:
Originally Posted by buccaneer View Post
No salt and no butter.
Jed, before tackling fried rice, read up on making plain rice well.

I havent vetted these, but go look at some more and find your way.
How to Cook Rice - YouTube

How to Cook Steamed White Rice (Gohan) in a Pot (Recipe) 鍋でご飯の炊き方 (レシピ) - YouTube

I was the rice 3 to 5 times, strain, put into saucepan and cover with water till it reaches the first line in my index finger which I have put standing from the upper surface of the rice.
Or 1 rice to 1:25 water...which you can adjust as you adapt to the rice you are using.
12 to 15 mins usually, turn off and leave for 10 minutes, then fluff, cover again and leave for 10 minutes.
Will do. Thanks Again
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Unread 04-18-2013, 07:01 PM   #23
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Day old rice IMHO is the best choice as it has had time to dry out.

http://www.greeneggers.com/index.php...160288&catid=1
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Unread 04-18-2013, 09:52 PM   #24
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Quote:
Originally Posted by Woodmonkey View Post
Day old rice IMHO is the best choice as it has had time to dry out.

http://www.greeneggers.com/index.php...160288&catid=1
I'll keep trying! My wok likes it all!
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Unread 04-19-2013, 07:36 AM   #25
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best to go old school on rice, stuff that takes long time to cook. the minute made rice and such are not the best for stir fry......

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Unread 04-20-2013, 09:13 AM   #26
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Try putting the rice flattened out on a sheet pan and then letting it dry over night in the fridge. This has worked for me.
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Unread 04-20-2013, 11:01 AM   #27
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+1 for rinsing uncooked rice, cooking plain (no salt or butter), and using leftover rice for wok cooking.

Here's some day or two old long grain in a recent brisket fried rice cook in my new 20" carbon steel wok:

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Unread 04-20-2013, 11:06 AM   #28
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Quote:
Originally Posted by Hometruckin View Post
I used left over rice that I had in the fridge, washed it out and dried it, I used Jasmine rice and it was too soft I think. Next time it was suggested by the man down under, "Use Basmati"
I've tried to make fried rice with jasmine rice over and over and had the same problem. Basmati definitely holds up better.
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Unread 05-04-2013, 09:12 PM   #29
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Default Fried Rice with Minute Rice?


And before anyone says Yech it was pretty good, I was reviewing the Imusa Wok and wanted to try a bunch of different recipes.
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Unread 05-05-2013, 02:53 PM   #30
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Your rice would have unclumped as it warmed and would have easily broken apart with your spatula. I use Jasmine Rice all the time for fried rice. Good luck next time.
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