Posted by Ritochka on Jun 11, 2007 · Member since Jun 2007 · 1 posts
What kind of rice should I cook to get a mushy rice? Thanks.
Posted by little2ant on Jun 11, 2007 · Member since Aug 2004 · 3055 posts
Let me cook it for you. I can't seem to get mine to be NOT mushy! Any kind!
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Posted by Anonymous on Jun 11, 2007 · Member since Dec 1969 · 11789 posts
Maybe just add some extra water? I did this on accident once with brown rice (I think I added nearly twice as much water as I meant to--I wouldn't recommend THAT much extra, though...).
Posted by Anna1111 on Jun 11, 2007 · Member since Dec 2006 · 517 posts
If you mean mushy in the bad sense, use a long grain white rice, use too much water, and stir it several times while cooking, overcook it, and don't leave the lid on for 10 minutes after removing it from the heat- stir vigorously instead.
If you mean sticky (like a good Chinese Restaurant might serve) use short grain.
For sushi, use sushi rice : )
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Posted by yabbitgirl on Jun 11, 2007 · Member since Apr 2006 · 14266 posts
If you mean mushy in the bad sense, use a long grain white rice, use too much water, and stir it several times while cooking, overcook it, and don't leave the lid on for 10 minutes after removing it from the heat- stir vigorously instead.
Yup, that'll do it! ;D Also if you use the kind of rice that needs to be rinsed before using, don't rinse it, and it will gum up nicely!
If you mean sticky (like a good Chinese Restaurant might serve) use short grain.
I once read Malcolm X's Autobiography and he talked about some famous Harlem eatery that was actually in someone's living room...he said, "He could make rice like the Chinese, every grain standing on its own." :D Ah, cultural viewpoints....
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Posted by asenath on Jun 12, 2007 · Member since Nov 2005 · 167 posts
I have pretty good luck with brown rice, which is a good thing particularly since that's the only kind I really like! Here's what I do and has never produced mushy rice: In a small to medium saucepan, put 1 cup brown rice and 2 cups cold water. Bring to a rapid boil, then cover and reduce heat to low. Cook approximately 40 minutes before you check it. I usually try to fluff it with a fork and see how much water is left in the pan. If it's dry, turn off the heat and let it steam ten minutes or so. If there is water remaining, let it cook another five to ten minutes before doing the steaming step.
Good luck! I hope that helps. I know people who swear by boiling the water before you add the rice, but that ain't the way I do it.
Let me cook it for you. I can't seem to get mine to be NOT mushy! Any kind!
Maybe just add some extra water? I did this on accident once with brown rice (I think I added nearly twice as much water as I meant to--I wouldn't recommend THAT much extra, though...).
If you mean mushy in the bad sense, use a long grain white rice, use too much water, and stir it several times while cooking, overcook it, and don't leave the lid on for 10 minutes after removing it from the heat- stir vigorously instead.
If you mean sticky (like a good Chinese Restaurant might serve) use short grain.
For sushi, use sushi rice : )
If you mean mushy in the bad sense, use a long grain white rice, use too much water, and stir it several times while cooking, overcook it, and don't leave the lid on for 10 minutes after removing it from the heat- stir vigorously instead.
Yup, that'll do it! ;D Also if you use the kind of rice that needs to be rinsed before using, don't rinse it, and it will gum up nicely!
If you mean sticky (like a good Chinese Restaurant might serve) use short grain.
I once read Malcolm X's Autobiography and he talked about some famous Harlem eatery that was actually in someone's living room...he said, "He could make rice like the Chinese, every grain standing on its own." :D Ah, cultural viewpoints....
I have pretty good luck with brown rice, which is a good thing particularly since that's the only kind I really like! Here's what I do and has never produced mushy rice: In a small to medium saucepan, put 1 cup brown rice and 2 cups cold water. Bring to a rapid boil, then cover and reduce heat to low. Cook approximately 40 minutes before you check it. I usually try to fluff it with a fork and see how much water is left in the pan. If it's dry, turn off the heat and let it steam ten minutes or so. If there is water remaining, let it cook another five to ten minutes before doing the steaming step.
Good luck! I hope that helps. I know people who swear by boiling the water before you add the rice, but that ain't the way I do it.