/ck/ - Food & Cooking

>>7152749
Lies.

>>7152726
Depends.
For all non-glutinous varieties, the most foolproof method, if a little messy, is the Sicilian way. It requires no measuring nor precise timing.

Boil some water.
Add the rice.
Boil until just under desired doneness then drain into a strainer.
Wash the rice under cool, running water until the water comes clear then shake out as much excess liquid as you can.
Put it back in the pot and put a lid on it.
Set the pot to high heat and put your hand on the lid; when it gets too hot to keep your hand there comfortably, off the heat and let the rice sit for a while, then fluff and serve.

For all glutinous varieties, the Lao method is similarly foolproof: soak the rice for about an hour then drain and shake of excess water.
Place on banana leaves or cheese cloth or coffee filters and place into a steamer basket.
If you have a metal, mesh or Lao-style bamboo steamer basket, you won't need any filter/cloth/leaves at all.
Steam for 10-15 minutes or so, checking for doneness every now and again then off the heat and allow to cool.
Remove from the basket and filter/cloth/leaf and serve.

Pic related is a Lao rice pot with Lao bamboo rice steamer.

>>6638815
>call for too much water
Indeed they do. You are yet another victim to the fucktarded hurpadurp two-parts-water-to-one-part-rice bullshit that everyone who has never cooked rice in their lives seems to spout off ad infinitum.

Try the Sicilian method. It's generally fool proof. I say generally because unless you do something really stupid like, say, step away from the kitchen while it's cooking or something, you can't fuck this way of cooking rice. It works for every non-glutinous variety of rice I've tried with it, but I'll touch on glutinous rice below.

Anyway, for Sicilian-method:

Bring a huge pot filled halfway with water to the boil.
Dump in some rice.
Boil it, testing a grain every now and again for doneness; when it's a step or two below desired doneness, drain the rice out through a sieve and off the heat.
Wash the rice under cold, running water. I put the sieve into a bowl, swirl about, drain the water and repeat.
Do this until the water is mostly clear.
Drain the rice of excess water. Shake the sieve a little just to be sure there's not a whole lot excess.
Put the rice back in the pot and top it with a lid.
Set to high heat with your hand on the lid; when it gets too hot to keep your hand there comfortably. off the flame and let the rice finish up in its own steam and residual heat for the next 10ish minutes or so.
Fluff and there you go. Perfect. Every time. And no measuring required, really.

For glutinous rice, wash it until water runs clear, cover completely in fresh-drawn water and let soak for an hour.
Drain and put into a steamer basket lined with muslin/cheesecloth.
Steam for 20-30 minutes until done.
Pic related is how it's done traditionally, but most people use a plastic steamer basket nowadays.

For coloured rice, I use day-old, refrigerated rice and stir-fry it with something colourful, like turmeric or something.

>>5743989
My best rice is made in a steamer like this.

Three Rings brand is favoured by every Lao/Thai/Isan/Khmer family I know as far as sticky rice is concerned. About 90% of all rice eaten in Laos is sticky rice. I assume Lao know what they're doing.
You may've wasted money if ya bought a Zoji. Sticky rice can be easily made in even the shittiest drop-lid-style rice cooker or on the hob. For four servings of sticky rice:

Three Rings rice, 3 cups
Water, as needed
Cold water, to soak, 1½-1⅔ cups

Place rice into a bowl (either eating bowl or the removable bowl of your rice cooker).
Place the rice in the sink beneath the tap.
Make a claw-like handshape with your dominant hand, run the tap and gently stir the rice about with your claw hand in small, circular motions, like brushing your teeth, for about 20 seconds, then off the water.
Stir about another 10 seconds or so, then drain.
Rinse with water without stirring. Does the water run relatively clear? No? Then repeat the wash/rinse cycle. Usually takes about three times, but could take more if you go too rough and break grains.
If the water ran relatively clear, then drain of as much excess water as you can, using a mesh sieve if necessary.
Now, there are two cooking methods, absorption and steaming.
Absorption:
Place into the rice cooker bowl (if it's not in there already) and top with the soaking water.
Even it out so that the rice is mostly (if not entirely) submerged.
Soak 30 minutes, then turn on the rice cooker.

Steaming:
Soak the rice an hour or so, then drain through muslin/cheesecloth.
Tie it into a sachet and set it into a steamer basket (pic related).
Place the basket over boiling water and lid it.
Steam 20 minutes, then test for doneness. Good? Then remove the basket.

For rice cooked by absorption, just moved it about with the rice paddle so that the rice forms clumps that stick to themselves, but not your hands. For steamed rice, pour into a wooden or bamboo bowl and work with the paddle to remove the excess moisture.

>>5138947
Nope. I know how to cook it. It's just legitimately awful. I have never had Uncle Ben's, ever, either. I don't think UB's makes sticky rice, do they? That's my everyday rice: Three Rings Brand sticky/sweet rice. Brown rice is only good roasted and brewed like tea. "Wild" rice (that American rice; you know the stuff) is legitimately good, though. Don't know if it has any of the purported health benefits attributed to brown rice, but it's tasty.

>>4736201
Sweet/glutinous rice is a pain to cook just right without one, unless one uses pic related to steam it.
I use a rice cooker specifically because sweet rice is the rice I most commonly consume.

Buy Three Rings brand.
Wash the rice.
Rinse the rice.
Wash the rice.
Rinse the rice.
Wash the rice.
Rinse the rice.
Add half the volume of water as rice (IE, if you have 2 cups of washed rice, add 1 cup of water).
Let it soak for 30 minutes.
Turn on the rice cooker*.
Tasty rice.

* In absense of rice cooker:
Turn on the cooktop.
Bring to the boil.
Lower the heat to maintain the barest possible simmer.
Simmer, covered until the water is absorbed, about 15-20 minutes, maybe up to 30.

Another option is to steam it using pic related. I doubt you have one, so just stick to the rice cooker or cooktop methods.

No? I only use mine to steam khao nyao.

>>3799549
>>3799337
Now, the actual cooking part:
8) Add measured water.
Add freshly drawn water equal to /half/ the volume of rice. If cooking rice for four people, for example, using 3 cups of rice, add 1½ cups of fresh-drawn water.
9) Soak the rice.
Sticky rice should be soaked for best results. If you're going to steam your rice (not generally recommended unless you own pic related: same thing as >>3799087 ), it needs to soak overnight. If not (or you're in a hurry), 30 minutes is great.
> 9a)
> If steaming the rice, drain the soaking water and place it into either a woven bamboo steamer as described in step 9 or place it in a muslin/cheesecloth bag and place it in the steamer basket part of your rice cooker. No matter what you do, the rice will stick to the bag. As far as woven bamboo steamers go, if you spray the inside of the steamer with no-stick spray, the rice should be easily removable.
10) Cook the rice.
If using the standard rice cooker, just plug it in and turn it on and let it do its thing. By the time it turns off, your sticky rice will be perfectly cooked.
If steaming the rice do as instructed in step 9a then set over a pot of boiling water and steam 30-45 minutes (or less, if it comes out mushy this time; I haven't steamed rice in forever, I'm afraid, so don't quite remember how long to steam, sorry).