I'm only going to be cooking for myself. Can i just put less water in the rice cooker?
I'm going to eat in a couple of hours time.How do I avoid making the rice soggy when making fried rice?
Soak the rice in water for a few minutes before cooking, then rinse the rice. Cook as you normally would, then rinse again. This washes away the extra starch. Just pat dry with a paper towel before adding to the wok or pan to fry.How do I avoid making the rice soggy when making fried rice?
I only use Jasmine or Bassmati rice and it never fails me, when making fried rice I cook the rice in chicken broth or beef broth, I cook it till rice absorbs most of liquid, strain it and let it cool on side of counter top, saute green onions, celery and chicken or beef in oil, add rice and make sure you keep stirring, just before you take it off the burner add to beaten eggs, stir till eggs cook in rice and serve....makes great fried rice.......good luck
Cook rice normally and then add to a medium hot sautee pan or wok(BEST)This will take some of your moisture out. Add a little oil and keep that rice moving until hot.
When I make rice its regularly 1 cup rice to 2 cups water...for fried rice try doing 1 cup rice to 1 1/3 cup water instead.
hey mojo..use less water in your rice or try a different rice...you are doing the right thing by cooling it completely. make sure when you stir fry it your temp is high....we don't have pro stoves in our homes so sometimes we have to set off smoke alalrms to get to the right temp... good luck..sounds like a good supper
Basic White Rice
.
Makes 8 servings
陆 cup canola oil
4 cups long grain white rice
Water or broth to cover the rice (about 5 cups)
3 tablespoons salt
Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat.
Add the rice and salt, stirring to coat the rice with oil.
When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch).
Bring to a rapid boil, and boil鈥攚ithout stirring!鈥攗ntil the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low.
Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes.
Stir the rice gently from bottom to top to fluff it up and serve. Perfect rice!
this rice recipe makes the rice perfect everytime you cook it , but you must follow the directions exactly and no peeking. lol. enjoy. it sounds like alot of rice but its really not.
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
I am a former chef and the frig is fine if your a restaurant, just spread it on a baking sheet and let it cool for 1-2 hours, and when making the fried rice, I cook my veg first, scramble the egg in (this optional) and then gentley fold in the rice.
Do not bash it let it sit in the pan or wok and gentle turning over until it is hot or if you like a crispy or crunch rice, use higher heat and make sure to just be as careful with it as possible.
I have had fried rice in alot of the countrys I have worked in and many of the provinces here in Canada, and the biggest thing is be as gentle as possible and make it quickly and then you will have a soft but unmushy rice, another trick is to is not over cook the rice in the beginning, a bit of a bite helps and the steam from the cooking pan and veg will finish it off.
how do you make fried rice in a rice cooker in the first place. the rice cooker steams the rice. You want to use a skillet/or wok to cook your fried rice. Add chicken or vegetable broth after browning the rice in butter.
You need to cook your rice and then let it cool. When you are ready to add to your stirfry it needs to be fridge cold. Cook it and let it cool and then put in fridge. Pull out when ready too cook. Just cook regular long grain rice and cool it.
Less water in a rice cooker would only make the rice not get completely cooked.
Try a pich of salt, a tiny bit of butter/margine, maybe even add season-all (just a little). This is all something else that can absorb the moisture.
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