tips for asian style rice
I love the rice I get at many (not all) asian restaurants. I am looking for tips on how to make my own:
not too bland and just slightly sticky. What type of rice to use? Thanks Ps I dont' have a rice cooker.
I'm assuming you're talking about fried rice?
I attempted it many times, all without much success until I followed this recipe: http://www.videojug.com/film/how-to-m..., which turned out to be a super winner and the video was perfect for me.
I learned one other thing, don't skimp on the oyster sauce. The oyster sauce is what adds the perfect flavor.
There are huge differences in the rice varieties and the cooking techniques used in Asia. You might want to look at the threads from the June COTM, Seductions of Rice, http://chowhound.chow.com/topics/787689, or get the book, it is a great primer on the different rices of the world and how they are cooked.
Very roughly speaking, the rice typically served at a Northeast Asian (i.e. Japanese, Korean) restaurant in the US is likely to be a short or medium grained Japanese style rice, the rice served in a Southeast Asian Restaurant (i.e. Thai, Malaysian, ) is often a long grained Jasmine rice, the rice in Sub-continent (i.e. Indian, Pakistani) style restaurants is often a long grained Basmati. Chinese restaurants in the states vary a lot with some serving Jasmine and others medium grained rice. Laotian and Cambodian restaurants will tend to offer sticky rice. Each type of rice has different cooking requirements, not to mention lots of variation in the cooking depending on personal taste, equipment available and etc.
Anyway, next time you have rice that you like at a restaurant, why not compliment them on it, and ask what type of rice/brand they use? And then take it from there.
:) Unfortunately, there isn't one style of Asian rice. Now, I read that you said Chinese restaurants. Cantonese restaurants tend to use long grain rice, and Jasmine rice is very popular. They are not what you describe. Well-made Chinese style long grain rice is on the dried side compared to American style cooking, and they are more individual and less sticky. So I am guessing that you mean more of shorter grain and slightly sticky rice. There are few brands which you can buy in the USA.
The popular ones are: Kokuho Rose and Nishiki:
Before cooking, the raw rice looks like this:
Having a rice cooker help, but not necessary.