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Wanted: People who are Professionally Asian (or Chefs), Share your Rice Cooking Knowledge

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Illusion

Illusion

Banned
Oct 27, 2017
8,407
Recently, I wanted to start getting in the habit of eating more rice since the only way I could ever get delicious rice was to go out to eat. I consume so much rice that going out is getting a little pricey and I want to to make a good investment forward so I bought a Zujirushi Pressured Rice Cooker (the most expensive one on the market, got it used in mint condition for only $220).

I bought a big bag of Jasmine Rice to test out with it, so far it's great, however, no matter what setting the Rice seems to only come out as sticky and clumps together. While I absolutely love Sticky rice, everyone in my house prefers less sticky, especially if we plan to use the rice cooker for certain recipes that require less sticky rice to mix things in. So my questions are:

1. How can I make my rice less sticky?
2. How can I make my rice more dried out?
3. Is there anything else I can add to flavour rice (other then rice vinegar)
4. Any tips to make newly made rice less clumpy when I want to make fried rice?
5. What's the benefits of letting rice sit?
6. Any secret family tricks and tips I should know about?
7. Any good rice brands out there I should keep an eye out on when I'm at the Asian market?
8. What are some must-have sauces for Asian cuisine?
9. What is that Ginger sauce from Shogun Japanese Grill (if you know of this restaurant) and where can I buy it?
10. Are you professionally Asian?
 
Fierro

Fierro

Banned
Oct 29, 2017
960
Spanish rice is better. You fry it the grains with some onions and green peppers. Add salt, get a nice brown, add water and let that shit cook.

Has so much flavor.
 
Kin5290

Kin5290

Member
Oct 26, 2017
3,390
I just use a rice cooker. One to one water to rice, or maybe 1.25 or 1.125 cups water to 1 cup rice.
 
shinkie

shinkie

Member
Oct 26, 2017
201
Does your rice cooker bowl have a water level?
Also fried rice, don't use freshly cooked rice. Leave it overnight.
 
ham bone

ham bone

Alt account
Banned
Apr 12, 2018
732
Illusion said:
10. Are you professionally Asian?
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Out of college I dabbled in the field but then someone pointed out that maybe I would be stronger, professionally, if I focused on my natural talents and actual heritage.

You could try fluffing the long grain rice with a paddle.

img70c.jpg


But really fluff it. Try to touch every grain. That's how you prepare rice for sushi. If there is a clump larger than 8 grains you didn't touch you will notice it.
 

Deleted member 1287

user requested account closure
Banned
Oct 25, 2017
613
Wait how do I Asian professionally

Have a been an amateur all along

Please apprentice me pro Asians


Also, sticky rice is the only way shame on you
 
Kin5290

Kin5290

Member
Oct 26, 2017
3,390
Also, keep steamed rice in the refrigerator overnight before you fry it. In my family we just make extra rice if we're going to make fried rice the next day. The key to making fried rice is that you want the rice good and dry.
 
OP
OP
Illusion

Illusion

Banned
Oct 27, 2017
8,407
User Warned : Trolling. Casual racism.
Rvaan said:
Please fix your title. It's kinda bad.
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Aquavelvaman said:
Do not assist. Keep the rice secrets safe
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Potater said:
Wait how do I Asian professionally

Have a been an amateur all along

Please apprentice me pro Asians


Also, sticky rice is the only way shame on you
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Rackham said:
Title is shit. Professional Asian?
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Medalion said:
Asian professionally? Sorry brah, Asian ain't a game... it's a DUTY!!!
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I named accordingly for memes, I am not disappointed.
 
4859

4859

Banned
Oct 27, 2017
7,046
In the weak and the wounded
If you don't want it extra soft/sticky, stop using the rice cooker.

Try this.

Rinse it off if you must.

Boil 2 cups water. Drop a cup of rice. And a tbs of sesame oil. Stir, cover, reduce heat and let sit. Usually for 20 minutes or until your desired softness.

Fluff/mix up with a fork. Let sit for a few minutes. Fluff again and serve.
 
julian

julian

Member
Oct 27, 2017
16,786
White guy here, but I loved my Zojirushi.

Rinse the rice. Mix it around in the container with water and you'll notice it will get filmy. Drain water. Repeat until water is clearer.

Add 1/2 cup more water than whatever amount of rice you add....though it sounds like you want it real dry. Maybe zojirushi was just not the right option. It typically was great for cooking California short grain.

Don't bother with flavors or anything until you are comfortable with the plain rice you're making.
 

SRG01

Member
Oct 25, 2017
7,020
As many people have said, you need to use less water. Start at 1:1 by volume and see if that works out.
 
Kin5290

Kin5290

Member
Oct 26, 2017
3,390
4859 said:
If you don't want it extra soft/sticky, stop using the rice cooker.

Try this.

Rinse it off if you must.

Boil 2 cups water. Drop a cup of rice. And a tbs of sesame oil. Stir, cover, reduce heat and let sit. Usually for 20 minutes or until your desired softness.

Fluff/mix up with a fork. Let sit for a few minutes. Fluff again and serve.
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Counterpoint: ain't nobody got time for that shit.

Source: Am Asian.
 
OP
OP
Illusion

Illusion

Banned
Oct 27, 2017
8,407
4859 said:
If you don't want it extra soft/sticky, stop using the rice cooker.

Try this.

Rinse it off if you must.

Boil 2 cups water. Drop a cup of rice. And a tbs of sesame oil. Stir, cover, reduce heat and let sit. Usually for 20 minutes or until your desired softness.

Fluff/mix up with a fork. Let sit for a few minutes. Fluff again and serve.
Click to expand...
Click to shrink...
I just need less sticky rice for certain recipes. Stickiness is still my preferred.

How does sesame oil help? Does it loosen it up a bit, does it harden it more? Clarification I'm not a professional at this.
 
Otakunofuji

Otakunofuji

Member
Oct 27, 2017
2,138
If you want firmer rice that doesn't clump up, use basmati rice. Jasmine definitely tastes better, but gets stickier. I like to do a 50/50 mix of basmati and jasmine, personally, so you get the superior flavor of the jasmine rice but the basmati helps keep the grains overall more separated.

Also, letting the rice sit and steam for a good 10-minutes after the cooker says it is "done" helps dry things out and make it a little more separate and fluffy, too. Though I'm just using a cheap rice cooker and not a fancy one, so it may be different.

Source: me. Not Asian or a chef, but I did make Japanese curry and rice yesterday (and ate the leftovers today!).
 
Drexion

Drexion

Banned
Oct 27, 2017
268
Illusion said:
I bought a big bag of Jasmine Rice ...... sticky and clumps together.
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When you're new to cooking rice, and want no stickiness/clumping, then buy Basmati rice instead of Jasmine rice. With enough practice you can work with either, but for amateurs Basmati is less likely to give you the sticky/clumpy results.
 
4859

4859

Banned
Oct 27, 2017
7,046
In the weak and the wounded
Illusion said:
I just need less sticky rice for certain recipes. Stickiness is still my preferred.

How does sesame oil help? Does it loosen it up a bit, does it harden it more? Clarification I'm not a professional at this.
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Using oil keeps the grains from sticking, because as they absorb the water the oil coats the outside. When you fluff it coats them all pretty well. Makes it really hard to grab chunks of rice with chopsticks, as it just all falls apart.

Also sesame oil is fucking delicious. I could fucking drink that shit.
 
wisdom0wl

wisdom0wl

Avenger
Oct 26, 2017
7,869
How are people bad at cooking rice? Especially plain white rice.

Disclaimer: am Asian (idk if professionally)
 
OP
OP
Illusion

Illusion

Banned
Oct 27, 2017
8,407
EricPSXBI said:
If you want firmer rice that doesn't clump up, use basmati rice. Jasmine definitely tastes better, but gets stickier. I like to do a 50/50 mix of basmati and jasmine, personally, so you get the superior flavor of the jasmine rice but the basmati helps keep the grains overall more separated.

Also, letting the rice sit and steam for a good 10-minutes after the cooker says it is "done" helps dry things out and make it a little more separate and fluffy, too. Though I'm just using a cheap rice cooker and not a fancy one, so it may be different.

Source: me. Not Asian or a chef, but I did make Japanese curry and rice yesterday (and ate the leftovers today!).
Click to expand...
Click to shrink...

Drexion said:
When you're new to cooking rice, and want no stickiness/clumping, then buy Basmati rice instead of Jasmine rice. With enough practice you can work with either, but for amateurs Basmati is less likely to give you the sticky/clumpy results.
Click to expand...
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Mixing the rice seems like a good idea. Would the water to cup ratio be the same? Or is Basmati a little different for measurements?

4859 said:
Using oil keeps the grains from sticking, because as they absorb the water the oil coats the outside. When you fluff it coats them all pretty well. Makes it really hard to grab chunks of rice with chopsticks, as it just all falls apart.

Also sesame oil is fucking delicious. I could fucking drink that shit.
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I agree, Sesame oil is sacred and can be consumed alone. #facts
I use it for stir fry and soups. I'm actually sad my local Asian market doesn't sell a huge container of the stuff.
 
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