Discussion
Take your Jasmine Rice. Measure the volume carefully in whatever thing suits you best.
Wash it thoroughly in cold water using s sieve. Wash until it the water runs clear. Place in your pot.
Add boiling water exactly 1.2 x the volume of the rice. So one cup of rice needs one cup and one fifth of a cup of water. No more no less.
Bring to the boil: the moment it starts to boil reduce the heat to the lowest simmer your hob will do and cover the rice with a tight sealing lid.
Exactly ten minutes later it will be ready to fluff through with a fork and serve.
It never, ever fails but only if you are absolutely precise in every way. Every time it goes wrong for me it is because I didn't pay attention at some point.
Wash it thoroughly in cold water using s sieve. Wash until it the water runs clear. Place in your pot.
Add boiling water exactly 1.2 x the volume of the rice. So one cup of rice needs one cup and one fifth of a cup of water. No more no less.
Bring to the boil: the moment it starts to boil reduce the heat to the lowest simmer your hob will do and cover the rice with a tight sealing lid.
Exactly ten minutes later it will be ready to fluff through with a fork and serve.
It never, ever fails but only if you are absolutely precise in every way. Every time it goes wrong for me it is because I didn't pay attention at some point.
Jasmine rice is Thai, definitely not what you will get in a Chinese takeaway.
The trick with all (British) Chinese restaurant food is the heat. Once I discovered Khoan Vong on YouTube I was set, helps that I have a Rangemaster thing with a wok burner though.
https://youtu.be/NxDD915kkUs
The trick with all (British) Chinese restaurant food is the heat. Once I discovered Khoan Vong on YouTube I was set, helps that I have a Rangemaster thing with a wok burner though.
https://youtu.be/NxDD915kkUs
Don said:
PositronicRay said:
Jasmine rice will do me fine 
You can do other rice with a similar technique. But you'll need to experiment with the water ratio and time. Start with 1.2 and 10 minutes and you won't be far wrong...KungFuPanda said:
Coming from an oriental, Don has got it bang on there. Try an electric rice cooker too. Perfect every time.
Thanks! My wife and I learned this from our Malaysian brother-in-law, sadly passed away now, but one of the great things we had in common was a love of good food and cooking. We vied to pass to each other tips and tricks from our different home cuisines. He raved about my rib-eye steak done with Sarawak pepper. I now get my rice almost as good as his.Yep as others have said any no make rice cooker will do. My parents have a big one, we've got a smaller one that will cook rice for two people. We got it from Lidl when they have their oriental stuff on.
A few shavings of coconut cream from the solid blocks you can get from the chinese stores make a lovely fragrant coconut rice. For a quick version of Hainanese chicken rice, use ftty chicken stock instead of water and add a clove of crushed garlic and a couple of big pinches of salt. Lovely. Serve with boiled chopped chicken, soy dipping sauce and a dipping pasted of chilli, salt and ginger although recipes differ according to the region.
A few shavings of coconut cream from the solid blocks you can get from the chinese stores make a lovely fragrant coconut rice. For a quick version of Hainanese chicken rice, use ftty chicken stock instead of water and add a clove of crushed garlic and a couple of big pinches of salt. Lovely. Serve with boiled chopped chicken, soy dipping sauce and a dipping pasted of chilli, salt and ginger although recipes differ according to the region.
If your cooking day old rice then be careful how you prepare it at it can harbour bacteria. Im lead to believe that if your cooking rice to be eaten later, as soon as its cooked its vital to cool it down rapidly with plenty of iced water and keep it as cold as you can in the fridge. Then when you come to cook it you need to heat it up rapidly and get it really hot. Should prevent bacteria forming. Though i guess the local takeaways don't bother doing this.
LeadFarmer said:
If your cooking day old rice then be careful how you prepare it at it can harbour bacteria. Im lead to believe that if your cooking rice to be eaten later, as soon as its cooked its vital to cool it down rapidly with plenty of iced water and keep it as cold as you can in the fridge. Then when you come to cook it you need to heat it up rapidly and get it really hot. Should prevent bacteria forming. Though i guess the local takeaways don't bother doing this.
I don't think this is true at all. Sure it needs to be heated properly, and can harbour a pretty nasty bug, but vital to cool down straight away with ice water? Every student in the UK would be dead , as would I , many times over.
dazco said:
LeadFarmer said:
If your cooking day old rice then be careful how you prepare it at it can harbour bacteria. Im lead to believe that if your cooking rice to be eaten later, as soon as its cooked its vital to cool it down rapidly with plenty of iced water and keep it as cold as you can in the fridge. Then when you come to cook it you need to heat it up rapidly and get it really hot. Should prevent bacteria forming. Though i guess the local takeaways don't bother doing this.
I don't think this is true at all. Sure it needs to be heated properly, and can harbour a pretty nasty bug, but vital to cool down straight away with ice water? Every student in the UK would be dead , as would I , many times over.
I wouldn't leave it out overnight or anything, just usual precautions.
DoubleSix said:
dazco said:
LeadFarmer said:
If your cooking day old rice then be careful how you prepare it at it can harbour bacteria. Im lead to believe that if your cooking rice to be eaten later, as soon as its cooked its vital to cool it down rapidly with plenty of iced water and keep it as cold as you can in the fridge. Then when you come to cook it you need to heat it up rapidly and get it really hot. Should prevent bacteria forming. Though i guess the local takeaways don't bother doing this.
I don't think this is true at all. Sure it needs to be heated properly, and can harbour a pretty nasty bug, but vital to cool down straight away with ice water? Every student in the UK would be dead , as would I , many times over.
I wouldn't leave it out overnight or anything, just usual precautions.
Once the endspore is formed no amount of reheating will kill it and you will end up pretty ill. This is why it's perfectly safe to eat cold cooked rice as long is it was cooked and chilled correctly to begin with.
As far as reheating takeaway rice the next day, yes we've all done it. And some people will be able to shrug off a dose of bacillus cereus better than others, especially in small doses. But in large quantities or to vulnerable groups it can be fatal.
Be careful out there
its a dangerous place.When I make Chinese fried rice I cook the rice then rinse under cold water to cool then spread rice out on clean dish cloth to dry. Fry egg in a hot wok spreading a thin layer over the wok surface add rice then soy sauce and mix up. If you don't cool the rice you end up with gloopy mess.
I also reheat takeaway rice all the time and have never had a problem but know rice can harbor a bug if not stored properly.
I also reheat takeaway rice all the time and have never had a problem but know rice can harbor a bug if not stored properly.
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