Recent questions tagged rice dishes

by cookwithfem (602k points) in Rice Dishes asked Jun 11 15 views

What is the best way to reheat leftover rice to make it fluffy and palatable again?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 10 views

How do I wash rice properly to remove excess surface starch without washing away nutrients?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 11 views

What is the role of 'mantecatura' (the final vigorous stirring with butter and cheese) in a risotto?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 11 views

When making risotto, why must the broth be added gradually, one ladle at a time?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 14 views

What is the technique for making a creamy, starchy risotto without the rice turning into porridge?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

How do I make perfectly cooked, sticky rice for dishes like sushi or Korean bibimbap?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 10 views

What is the purpose of adding whole spices (cardamom, cloves, cinnamon) to the water when boiling rice for biryani?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 12 views

Can I use a rice cooker to make a layered biryani? What would be the technique?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 12 views

How does the age of rice affect its water absorption and final texture? Why is aged rice preferred for biryani?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 15 views

What is the science behind using an acidic ingredient like lemon juice or yogurt to keep rice grains separate?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 11 views

How do I get the distinct flavors in a Bisi Bele Bath to meld without the rice and lentils turning into a homogenous mush?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

My curd rice is sour and watery. What is the correct type of yogurt and rice to use, and how do I get a creamy consistency?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 12 views

What is the best type of rice to use for South Indian variety rices like Lemon or Tamarind Rice (Sona Masuri vs. Basmati)?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 10 views

For Coconut Rice, should I use fresh grated coconut or desiccated coconut, and when should it be added for the best flavor?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 12 views

When making Tamarind Rice (Pulihora), what is the technique for cooking the tamarind paste to remove its raw taste?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

How do I make perfectly fluffy and non-sticky Lemon Rice where the rice doesn't turn mushy upon mixing?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 14 views

What is the difference between a Biryani and a Pulao from a technical and culinary standpoint?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 11 views

How do I prevent the bottom layer of rice from burning or sticking to the pot during 'dum' cooking?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 8 views

My vegetable pulao rice is perfectly cooked, but the vegetables are mushy and overcooked. What is the correct order and timing for adding vegetables?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 12 views

What is the difference in flavor and texture between a Pulao made with plain water versus one made with a rich vegetable or meat stock (yakhni)?

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Recent questions tagged rice dishes

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