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Rice - Usage, Storage, Varieties, etc.


weinoo
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7 hours ago, Katie Meadow said:

Found this recently at my favorite Japanese/Asian market. Tokyo Market is up in north Berkeley and has the freshest fish ever, and a huge selection; it's a shlep, so we don't shop there routinely. This rice  is very good! Shorter grain that my usual Kokuho Rose Sushi rice, and a bit more of a bite if the ratio of rice to water is the same, no?

 

Last night we cooked the rice for a hybrid Cajun/Asian shrimp dish, and tonight I'm going to do a simple veg stir fry with cabbage, chinese chives, kohlrabi, choi sum and egg. Fun having a new rice!

 

That it is.

 

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Interesting new rice container from Yamazaki Home popped up in my feed:

 

d3faddik4tkiptej1jht_1000x.jpg?v=1620820

 

It's divided vertically into twelve pre-measured chambers that each hold one rice cooker cup of rice. You simply slide the lid open on the right number of openings, and pour. Sounds convenient but I wonder if it would be a pain to fill.

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2 minutes ago, dtremit said:

Interesting new rice container from Yamazaki Home popped up in my feed:

 

d3faddik4tkiptej1jht_1000x.jpg?v=1620820

 

It's divided vertically into twelve pre-measured chambers that each hold one rice cooker cup of rice. You simply slide the lid open on the right number of openings, and pour. Sounds convenient but I wonder if it would be a pain to fill.

How much convenient does it need to be than a small plastic cup that you dip into your rice jar or bag?  Plus, you shouldn't pour the raw rice directly into the rice cooker as it usually needs to be rinsed several times first to get rid of the surface starch.  So I guess, all in all, I don't really see the point.  To me, the most time consuming part of making rice is washing it initially (aside from any inactive soaking or cooking time).

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I don't even dip. I put the rice cooker bowl on a scale, and weigh the rice - now it's in the bowl I wash the rice in, and after draining, it's back on the scale for the amount of water needed. I find that by subtracting how much water is left clinging to the rice from the total amount of water needed, the rice comes out beautifully.

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Mitch Weinstein aka "weinoo"

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42 minutes ago, KennethT said:

it usually needs to be rinsed several times first to get rid of the surface starch

 

and dust and bits of dead insects. If you've ever been in a rice packing station, you'd wash that rice to death as do most Asians

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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17 minutes ago, weinoo said:

I don't even dip. I put the rice cooker bowl on a scale, and weigh the rice - now it's in the bowl I wash the rice in, and after draining, it's back on the scale for the amount of water needed. I find that by subtracting how much water is left clinging to the rice from the total amount of water needed, the rice comes out beautifully.

wow.  I'm impressed.  While I'm usually very scientifically minded, my rice making is more of the "go as fast as you can without having to get out much stuff".  I put the raw dry rice in a strainer, and then put that in a bowl of water in the sink.  Swish. Take out the strainer, dump the starch water, refill, repeat a few times.  The last time, take the strainer out, give it a tap, then dump into rice cooker, spread around evenly, then add water to where it needs to go (for 2 cups jasmine, I add water to just under halfway between and 2 and 3 lines).  I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.

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I'm more laissez-faire  - rinse it in cooker insert.  Drain tilted with hand on rice. Can't afford rice in our drains. Years of no oops and good rice.

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42 minutes ago, KennethT said:

wow.  I'm impressed.  While I'm usually very scientifically minded, my rice making is more of the "go as fast as you can without having to get out much stuff".  I put the raw dry rice in a strainer, and then put that in a bowl of water in the sink.  Swish. Take out the strainer, dump the starch water, refill, repeat a few times.  The last time, take the strainer out, give it a tap, then dump into rice cooker, spread around evenly, then add water to where it needs to go (for 2 cups jasmine, I add water to just under halfway between and 2 and 3 lines).  I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.

I think that's the norm.  The containers are cool but impractical if the compartments only hold a cup.  A lifetime of restocking. Perhaps some colorful rocks or sea shells.

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That wasn't chicken

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1 hour ago, KennethT said:

I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.

 

Yes...I've become a fan of the scale for rice cooker rice cooking. With rice that doesn't get rinsed (e.g. bomba, carnaroli, etc.), I go a little more freehand.

As @liuzhou mentions, and as Roy Choi has often mentioned on Chef - he's OCD, and he washes rice 5x.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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6 hours ago, weinoo said:

 

Yes...I've become a fan of the scale for rice cooker rice cooking. With rice that doesn't get rinsed (e.g. bomba, carnaroli, etc.), I go a little more freehand.

As @liuzhou mentions, and as Roy Choi has often mentioned on Chef - he's OCD, and he washes rice 5x.

I wash mine like 4-5 times also - sometimes it takes that much just to get the water to a point where it stops being more clear than the previous wash.  Plus, I don't use that much water for each.

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8 hours ago, weinoo said:

I don't even dip. I put the rice cooker bowl on a scale, and weigh the rice - now it's in the bowl I wash the rice in, and after draining, it's back on the scale for the amount of water needed. I find that by subtracting how much water is left clinging to the rice from the total amount of water needed, the rice comes out beautifully.


As you know from our previous encounters, I am a peasant cook.    Scale only for baking.    Rinse rice in a strainer, dump in cocotte.   Add water to one knuckle over height of rice.  Bring to simmer.  Cover.   Cook 15 minutes.   Heat off for 15 minutes.    Fluff.   Enjoy.

eGullet member #80.

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I have this stainless steel cup hanging on the kitchen wall, near the rice cooker on the counter. It holds exactly how much rice I want to cook at any one time. If I have guests I add extra cupfuls. Like mostpeople here, I was the rice thoroughly in the rice cooker bowl, pouring the starchy, dusty, insecty water away until it is clear. So, I'm effectively washing the rice and the bowl at the same time.

 

20210513_085118.thumb.jpg.f1141808975eb04768535541c1ff7bc9.jpg

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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I will weigh all sorts of things but for rice I simply put the Zojirushi 1 go measure in my Japanese rice washing bowl and top up with rice.  I wash the rice three times and dump the washed rice in the Zojirushi bowl.  Then I add water up to the 1 go mark.  I press the button.

 

Why complicate life unnecessarily?

 

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10 hours ago, Margaret Pilgrim said:


As you know from our previous encounters, I am a peasant cook.    Scale only for baking.    Rinse rice in a strainer, dump in cocotte.   Add water to one knuckle over height of rice.  Bring to simmer.  Cover.   Cook 15 minutes.   Heat off for 15 minutes.    Fluff.   Enjoy.

 

Japanese rices, many of them (like when making rice for sushi) don't fluff.

 

6 hours ago, JoNorvelleWalker said:

I will weigh all sorts of things but for rice I simply put the Zojirushi 1 go measure in my Japanese rice washing bowl and top up with rice.  I wash the rice three times and dump the washed rice in the Zojirushi bowl.  Then I add water up to the 1 go mark.  I press the button.

 

Why complicate life unnecessarily?

 

 

This is classic from you, @JoNorvelleWalker,  the woman of 1,000 gadgets/accessories/appliances!!

So tell me how weighing is complicating things?  I have the scale on my counter right next to the coffee set up...so I can weigh the beans before grinding. Consistency in cooking/baking/coffee making is some of what I was taught.

 

My guess is you actually have some sort of nuclear powered scale, but it weights too much to use on a daily basis!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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6 hours ago, JoNorvelleWalker said:

 

Rather similar to what I use:

http://amzn.com/B004QZAAS2

 

 

Maybe the cheapest eGullet enabling ever... thanks.  I've always thought my strainer method was a bit of a pita because the amount of rice is a bit too much for the strainer I usually use so I've got to be more careful than I'd like when swishing....

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8 hours ago, JoNorvelleWalker said:

Why complicate life unnecessarily?

 

Adding another bit of kit to the process sounds like an unnecessary complication to me. I've managed all these years without a glorified sieve!

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Posted (edited)

Here's a rice washer machine for you. This lives in the kitchens of the state banqueting room in the Independence Palace (ex-Presidential Palace in Ho chi Minh City / Saigon, Vietnam.

 

IMG_8069.thumb.jpg.f519c5763b86643a99e276756ea38967.jpg.dec1069785e643791313837143f15e9d.jpg

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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2 hours ago, liuzhou said:

Here's a rice washer machine for you. This lives in the kitchens of the state banqueting room in the Independence Palace (ex-Presidential Palace0 in Ho chi Minh City / Saigon, Vietnam.

 

IMG_8069.thumb.jpg.f519c5763b86643a99e276756ea38967.jpg.dec1069785e643791313837143f15e9d.jpg

I have a photo just like that!  When I saw it, I remarked to myself how much rice one needs to make in 1 batch to make this necessary.

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