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Mar 8, 2010 01:37 PM

Rice . . .

I love rice from Chinese restaurants, but I can never make my rice taste the same. I use a rice cooker but the rice is also gummy or mushy.

I also love fried rice, but every time I make it, it tastes like gummy soy sauce. Ick.

I am also interested in other types of rice and how to use it.

Please give me your best rice tips and advice!

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  1. Get a better rice cooker.

    Use day old, stale rice for fried rice.

    1. tinkerszs: I saw a reply in the following CH link that might help you for the fried rice. My personal favorite is Jasmine rice however and is really easy to make. I do buy the organic version of the rice as well. It resembles what you might get at a Benihana's, etc.

      1. The thing that changed our rice from bleh to wow was to purchase rice at an Asian grocer. An Asian friend of mine came to visit, and told us the rice he and I were cooking with was terrible, and told me to never purchase rice from a regular grocery store. I've followed his instructions, and ever since, delightful rice.

        1 Reply
        1. re: Indirect Heat

          There are many different types of rice (Long Grain, Medium Grain, Short Grain, and among those are countess varieties. The kind of results you get with rice are based upon the type, variety, how it's processed before cooking and how it's cooked.
          Here's some information that might help you learn more about this wonderful food -
          )If you'd prefer not to spend the time on learning all of the rice products you might want to try using long grain rice, cooking it at a slow simmer in a closed vessel and taste testing it frequently after about 10 - 15 minutes to determine when it's reached the level of texture you're looking for. long grain rice usually makes better fried rice than other types. A medium grain rice will also work but it's a bit more finicky. Use short grain rice if you want to make a pudding or similar dish.

        2. For plain white rice cook it as you would cook pasta, in a pot filled with water. Once it's cooked strain it well, let sit a couple minutes, fluff and serve.

          Pilaf is rice first sauteed in oil until lightly browned before adding the water. The sauteeing process cooks the starch and prevents gumminess. And an hour sitting uncovered will do wonders if your pilaf is still a tad sticky.

          2 Replies
          1. re: coupland

            I disagree with this advice. Boiled and drained rice is soggy and nasty. I measure the water so that it gets absorbed. As a general rule, I use 1.5 parts water to one part rice (ex. 1.5 cups water and 1 cup rice). If I'm cooking a very small amount of rice, I'll throw a little extra water, because the evaporation messes up your ratio with such small quantities. I cook mine on the stove, and bring the water and rice to a boil, then turn down to the lowest heat and check after 20 minutes or so, and it comes out perfect and fluffy. Sorry, I can't be much help with a rice cooker.

            I have bought some rice that I just didn't like. I buy the white basmati in a big burlap sack from either Sam's or Costco, and really like it. You might want to try a different brand of rice and see if you like it better.

            1. re: jvanderh

              Dry basmati rice does fine with the boil and strain method. I strain it while it is still firm, and finish with 'steaming' - sitting on warm in a covered pot with added seasonings. This is roughly the method used for biriyanis.

              But the OP is talking about Chinese style rice, not Indian.

          2. tinkerszs, that's supper tonight! Turned out very well. I know what you mean about gummy, not like "from Chinese restaurants." It's really imperative to make the rice the day before. I use long grain white--usually bulk from Whole Foods. I put one part rice to two parts water in rice cooker. But mostly I find if it's left refrigerated overnight (covered but not airtight) it has the right texture for the fried rice. And I cook all the goodies first, before adding the rice and sauce.