288776 Mon Mar 25 10:35:34 -0800 2002 23 27 General Chowhounding Topics 0 1559999 All of my life my Japanese mother has talked about the difference between good rice and bad rice, and how "that woman" or "that restaurant" makes terrible rice and I've never really understood what she was talking about (as her rice tasted the same as everyone else's to me!). Growing up in an Asian household with lots of friends in the community who were also Asian, rice was pretty much the same wherever you ate it. Everyone used the same rice cookers and followed one of two rules that I've ever heard of. The first one is to add equal parts rice and water to the cooker, or some people do the "finger measure" trick. As long as you didn't overwater or underwater, rice pretty much tasted the same. But last night I finally understood what my mother has been ranting about all my life. I went to Sushi of Gari in Manhattan, and speaking as someone who has eaten rice practically every day of her life, I've never had rice made as perfectly as they do it. Perfect individual very distinct grains of shiny rice. The texture was nothing short of perfect. I can only think that they've figured out the proportions to the drop of water and the grain of rice. It's not the cooker (not likely that they aren't using the same commercial cookers that everyone does). And they must have perfect proportions of vinegar and sugar to make it into sushi rice and not lose that perfect texture. Does anyone have advice for me? How can I duplicate that perfection at home? They probably use the freshest and best grade of rice...(koshi hikari_ but I've bought that before too and have not seen this kind of difference. What do you think it is? Thanks, Akiko Mon Mar 25 10:35:34 -0800 2002 0 Akiko 1 1560002 1 cup rice, 1 and 3/4 c water, 1/4 tsp salt, 1 tsp butter. Bring to rapid boil, stir once, then turn down heat to low and cover w tight fitting lid. Simmer for 15 minutes. Shut off burner and let sit for 5 to 10 minutes. DO NOT LIFT LID until ready to serve. Fluff rice w wooden spoon. Perfect rice EVERY time. Mon Mar 25 11:56:50 -0800 2002 1559999 0 Shaebones 2 1560005 That's way too much water for sushi rice, and you never add butter. Akiko, is it possible to ask at the restaurant, maybe even what brand or how long they let it rest? It may even be how big the batches are. If you find anything out, please let us know. I struggle with getting sushi rice perfect, and it almost seems to depend on the weather sometimes (like bread). Certainly the brand is important. Mon Mar 25 12:09:33 -0800 2002 1560002 0 lucia 2 1560018 That sounds more like greasy southern style rice not sushi rice. Mon Mar 25 13:50:36 -0800 2002 1560002 0 NoGo 1 1560010 Akiko, I'm not sure about the secret to exact proportions, but there are a couple of elements in maintaining perfect, separate, unbroken grains of rice (assuming you're starting with koshi hikari). First is to be very gentle in washing the rice -- not so much bashing & bruising the rice as the usual washing, but more of a 'running your fingers through' the grains, or a folding in like you do with egg whites. Second is to be very gentle/careful when folding in the hot vinegar mixture & fanning: be sure to fold gently & fan, don't stir it around lest the grains break. That's about all the insight I have; good luck on the proportions! Best, Deb H. Mon Mar 25 12:48:44 -0800 2002 1559999 0 Deb H. 2 1560013 One P.S. -- I'm assuming the vinegar mixture you're using is *hot*. If the vinegar mixture is room temperature or cool, it tends to make the rice gummy when you incorporate it (and mess up the texture). Cheers, Deb H. Mon Mar 25 13:13:04 -0800 2002 1560010 0 Deb H. 3 1560058 Ah, another P.S. that I'm sure you already do when making sushi rice: make sure to turn the hot rice from the rice cooker into a large *wooden* bowl before pouring the hot vinegar mixture over it & fanning. If you use a metal, glass or ceramic bowl (basically, anything that doesn't absorb the steam), it won't cool effectively and you'll end up with overly wet, gummy rice. Another texture thing. No more post-scripts, I promise! Deb Mon Mar 25 20:25:55 -0800 2002 1560013 0 Deb H. 4 1560091 Deb, Add all the Post Scripts you like. I totally forgot about those wooden tubs that I saw all over Japan and in all the moms' kitchens... I'll need to find myself one. More evidence of all the knowledge that existed around me in the kitchen I grew up in that just "was". I never had any idea about the importance of those wooden tub things.. that makes so much sense. Best, Akiko Tue Mar 26 10:10:47 -0800 2002 1560058 0 Akiko 1 1560022 My mom always soaked the rice for at least 30 minutes before cooking it. Then she checked the water with her fingers. It was not perfect every time because the finger method is not a fool-proof method and not precise. Then she told me a safer trick: for every cup of dry rice that has been soaked until the grains are uniformly pearly white, add 1 cup of water. So you end up using more than 1 cup of water for 1 cup of rice. I've made pretty good rice every time using this trick. These proportions are for eating rice as is; for sushi, I add less water (1 cup less 2-3 tablespoons) since I'll be adding more liquid to it. Mon Mar 25 14:08:27 -0800 2002 1559999 0 Sonia 1 1560028 I can't address the issue of Japanese rice directly, BUT: you might have a look at "Seductions of Rice" by Jeffrey Alford & Naomi Duguid. Following their instructions for Basmati and jasmine rices gave the best versions of those that I ever made at home. A revelation! Mon Mar 25 14:53:00 -0800 2002 1559999 0 CTer 1 1560053 I get perfect results using this method in a regular heavy saucepan. 1 1/2 c. rice (I use Koda Farms "Kokuho Rose") 1 1/2 c. less 2 T. water One hour before serving wash rice gently but thoroughly. Let rice drain in sieve 30 minutes. Put rice and water in heavy pan with lid. Bring rice to a boil, cover, reduce heat to very low, and cook for 12 minutes. Raise heat to highest for 10 seconds. Do not lift lid at any point in the cooking. Serve. Mon Mar 25 19:54:50 -0800 2002 1559999 0 Jeremy Newel 1 1560057 In Chinese restaurants I've had above average rice only twice: In August at Yeah Shanghai Delux(65 Bayard in Chinatown), and in July at a special Hangzhou Food Festival in Flushing, Queens. Both times the rice were short grain, each grain sparkled and translucent, unlike most poor to passable restaurant rice. As for rice cooked at home I've come to love "Tamaki Gold", which I get at Sam Bok, (43rd street between B'way and 6th ave in Time Square)but haven't seen anywhere else, though I've only looked in Chinese markets. Perhaps other Japanese markets would have them, too. These are not only uniformly high quality(if you get the Gold, instead of Classic), but also very forgiving if one messes up in preparation. You probably already know this, that the freshness of the rice makes a big difference in the amount of water you'll need to cook. Also that freshly harvest rice is just going to taste better. I don't use a rice steamer, but use the "fingers flat to the rice(palm facing down), water up to 1/2 inch above the base knuckle of the middle finger", and then the "turn down to simmer as soon as it boils, never opening the lid until it's done" technique. Works. I've also been told about soaking the rice before cooking sushi rice, but I think you measure the water as if for immediate steaming, then let it soak, and NOT add anymore water. This might only work if you're using a rice cooker/steamer. Good luck with your pursuit! Mon Mar 25 20:22:27 -0800 2002 1559999 0 HLing 1 1560073 I rarely cook Japanese food, but I can give you some tips. -Use Japanese rice. -Japanese rice cooker, at least the ones available in Japan are very high tech, but I think any rice cookers are good enough. -Wash the rice well. -Soaking is essential to cook the grains evenly. -For sushi, use *slightly* less water than usual. -Fanning will make sushi rice shiny & wooden bowl will absorb excess moisture. -Do not overmix the rice (before & after adding vinegar). -I think old rice is fine. Please remember that fresh rice contains more moisture. Tue Mar 26 01:27:24 -0800 2002 1559999 0 naoko 1 1560078 there is a short grained rice you an buy that cooks like long grain, and is not sticky at all -- tastes very good. forgot name of it, but originates from shanghai, comes in plastic bags and mentions something about emperor rice. Tue Mar 26 04:58:52 -0800 2002 1559999 0 sooth 2 1560079 should mention that its not converted or anything, just that this variety of rice naturally takes longer to grow than regular short grain, with its lower starch content, it is less sticky (so won't be suitable for sushi rice). Tue Mar 26 05:12:58 -0800 2002 1560078 0 sooth 1 1560085 Recently had sticky rice at Nam, Vietnamese place downtown. I am not a rice lover but this was superb.....how do you make it????? (What kind of rice, where to by said rice, what to add to it..I need all details, please!!!!!) Tue Mar 26 08:44:46 -0800 2002 1559999 0 erica 2 1560101 Sticky rice is a different variety of rice. You need to go to any Thai or Vietnamese store and ask them to show you the sticky rice. It comes in smaller bags than the jasmine rice and it looks much whiter. You do not cook it the same way as regular rice; it is steamed rather than cooked in water. You need to rinse it and soak it for a few hours. I use a pot that has a steamer basket that fits on top. Put a few inches of water in the bottom pot and put the rice on the top. I partially cover it. Bring the water to boiling and steam the rice until the aroma begins to fill the house. The trick is to steam it until it is no longer hard yet not so cooked that it will stick to your hands when you try to eat it. When you begin to enjoy the aroma coming from the pot the rice is about right. Turn the rice onto something made out of wood or bamboo. I use a wooden cutting board. A plastic cutting board or glass bowl cannot breathe or absorb any moisture--if you turn the rice onto something like that it will get too sticky and wet on the bottom. Don't despair if you don't get it right the first time; it is very simple once you get the hang of it but it might take a few tries. If you don't have a steamer pot then the Thai store where you buy the sticky rice ought to carry a simple conical shaped basket and a half-hourglass shaped pot to fit it into. Very inexpensive and it is what Thai people use to steam their sticky rice. A favorite simple meal in our house is baked chicken, sticky rice and a dipping sauce for the rice. Fresh-squeezed lime juice, fish sauce, sugar, a little minced garlic. It should taste so good you want to drink it; that's how you know you've got the proportions of lime, fish sauce and sugar right. Add chopped chilis for the adults. Hope this helps! Tue Mar 26 11:36:15 -0800 2002 1560085 0 Wendy Leonard 3 1560102 I should add, sticky rice is always eaten with the hands. You roll a bit into a ball with the fingers of one hand and dip it into the sauce or eat it plain. Tue Mar 26 11:37:39 -0800 2002 1560101 0 Wendy Leonard 4 1560220 use the right hand, or else everyone at the table with more experience eating foods by hand will give you a disapproving look (left hand is traditionally used for the toilet). Wed Mar 27 05:35:23 -0800 2002 1560102 0 sooth 5 1560246 You're right about the left hand, of course, though it doesn't make any difference at an American home table. Still, when learning to eat by hand it doesn't hurt to act as though the left hand is always taboo, then you'll never make a mistake when it does matter. Wed Mar 27 12:29:08 -0800 2002 1560220 0 Wendy Leonard 3 1560248 According to the Cook's Thesaurus, "glutinous rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice". Can this possibly be true? And while we're at it: Is the rice sold in this country as "sushi rice" the all-purpose rice used in Japanese households, or is it mostly used just for sushi? What do people eat every day? Link: http://www.foodsubs.com/ Wed Mar 27 13:11:14 -0800 2002 1560101 0 C. Fox 4 1560268 Glutinous rice & Japanese-type rice are both called (not all the time though)sticky rice, and it's a bit confusing. Mochi rice is glutinous. You can tell the difference easily: glutinous rice is opaque and regular rice is not. However, I don't remember seeing Thai or other glutinous rice and I can't be sure. In Japan, there's no "sushi" rice. There are many varieties such as Koshihikari and Sasanishiki. People tend to have favourite variety of rice, but I think any Japanese rice (not glutinous) can be used for sushi. Wed Mar 27 15:14:07 -0800 2002 1560248 0 naoko 5 1560273 I suspected as much. Thanks for clarifying, naoko. Wed Mar 27 16:03:08 -0800 2002 1560268 0 C. Fox 1 1560120 When I worked in Japanese restaurants in my college and post-college days, I was coached through the rice making process, and this is what I learned (or was told). When rinsing the rice, do not use your hands to stir it up. Let a good stream of water do that for you. The water does not have to be completely clear. Let the rice soak for a while until the kernels turn white. Rince one more time (again, not using the hands). At this point, before cooking, add enough water to cover the rice and about a quarter inch over the rice. When done, let the rice sit in the warmer for about 10-15 minutes longer to allow it to steam thoroughly. If you are making sushi rice, simply turn over the pot and let the rice fall out into a shallow bowl or a wooden sushi rice thing (can't remember what those are called). Without scraping the sides of the pot, gently use a rice paddle (shamoji) to get any excess rice, being careful not to crush the rice in the process. Add your vinegar seasoning at this point. The rice scrapings off the side of the pot can be used to make onigiri (or rice balls) or ochazuke (rice with tea) -- at least that's what I used to do. Tue Mar 26 13:45:33 -0800 2002 1559999 0 Eric Eto