Kokuho rose /thread
I like Basmati rice.
Kokuho rose /thread
what's so special about it ?
I'm not really sure what sort of rice they put in sushi/sashimi but I could eat bowls of that without anything else.
LOL.. sushi rice is sweet/sticky rice..Sushi-meshi is a combination of short grain japonica rice with sushi-zu, which made of rice vinegar, salt and sugar. There is no MSG in proper sushi-meshi. You will not obtain the correct texture with other types of rice.
but, the iconic sushi rice taste actually comes from the seasoning.. sushi vinegar and some MSG or MSG equivalent..
preperation of the rice creates the texture,, but it can be achieved from any sweet rice..
LOL.. sushi rice is sweet/sticky rice..Sushi-meshi is a combination of short grain japonica rice with sushi-zu, which made of rice vinegar, salt and sugar. There is no MSG in proper sushi-meshi. You will not obtain the correct texture with other types of rice.
but, the iconic sushi rice taste actually comes from the seasoning.. sushi vinegar and some MSG or MSG equivalent..
preperation of the rice creates the texture,, but it can be achieved from any sweet rice..
I like Basmati rice.
Is there a particular brand of Basmati you recommend? I've been eating Lundberg Brown rice for a while now. I thought about trying their White Basmati but keep reading reviews that it tastes nothing like "true Basmati."
I like lots of rice.
Especially with soy sauce.
Hate this kind of rice though.Show Image(http://i.ytimg.com/vi/0kxR0eYPM5Q/maxresdefault.jpg)
Ray Rice
I just use the finger rule
I just use the finger rule
that's for scrubs... I too used the finger rule.. until just now because this thread has made me think deeply about rice..Show Image(http://emoticoner.com/files/emoticons/onion-head/cute2-onion-head-emoticon.gif?1292862498)
I just use the finger rule
that's for scrubs... I too used the finger rule.. until just now because this thread has made me think deeply about rice..Show Image(http://emoticoner.com/files/emoticons/onion-head/cute2-onion-head-emoticon.gif?1292862498)
Or just toss it in a rice maker and it'll shut off automatically! No muss with timers.
Sooooo... I just pieced this together real quick..
It should theoretically allow you to achieve PERFECT hydration levels.. between 58% and 64%
r : weight of rice (g)
s : % moisture level of uncooked rice
p : % final hydration level, ideally between (0.58 and 0.64)
w : volume of additional water (g or ml)
(w+rs)/(r+w) = p
Hard part.. finding -s-
TO FIND the moisture level of uncooked rice..
1. Weigh your rice,
2. Heat it dry in a pan
3. Weigh it again
Do 2 to 3 trials.. you shouldn't need too much rice..
If anyone has any ideas to improve this.. please chime in..Show Image(http://emoticoner.com/files/emoticons/onion-head/cool-onion-head-emoticon.gif?1292862496)
I quite like Honda. It's getting hard to find a 90s one that isn't rice now.Hard to find an untouched one. Lol
Sooooo... I just pieced this together real quick..
It should theoretically allow you to achieve PERFECT hydration levels.. between 58% and 64%
r : weight of rice (g)
s : % moisture level of uncooked rice
p : % final hydration level, ideally between (0.58 and 0.64)
w : volume of additional water (g or ml)
(w+rs)/(r+w) = p
Hard part.. finding -s-
TO FIND the moisture level of uncooked rice..
1. Weigh your rice,
2. Heat it dry in a pan
3. Weigh it again
Do 2 to 3 trials.. you shouldn't need too much rice..
If anyone has any ideas to improve this.. please chime in..Show Image(http://emoticoner.com/files/emoticons/onion-head/cool-onion-head-emoticon.gif?1292862496)
First of all, where did you find this formula?. And also I don't know much about rice.
Also all my working below assumes the following:
-s and p is relative to the weight of the rice i.e if s = 0.5 then a 1g grain of rice would be made of 0.5g of water
Anyways, why would anyone ever need to find 's'? If the point of that formula was to achieve the perfect hydration level 'p' then you wouldn't need to find 's' using that methodology as you would already know 'p' (which would be your desired hydration levels perfect for you, seeing as it ranges from 58%-64% so you'd be the one choosing this value as it's not a constant). Since you know 3/4 variables in that equation then you can just solve for 's' without having to weight it, heat it and weigh it again.
And lastly, from personal experience the the amount of water in uncooked rice (the ones you get from the store) is already low enough to begin with that it would practically be 0% . This means that s ≈ 0, close enough that we can treat it as 0 which means that 'rs' = 0 making the equation be (w)/(r + w) or (w/r) +1 = p which would make 'p' > 1 making it much larger than the perfect hydration values you stated. Doing a thought experiment, I were to buy uncooked rice dry it for a few days (such that s=0) and add no additional water to it I would somehow get 'p' with a value of 1 (0/r + 1 = p)
which doesn't add up since in this thought experiment I made the rice have no water in it at all and somehow it comes out as being totally made out of water.
TL;DR the finger rule is supreme :p
Garlic Rice! tried it in the Philippines years ago and I still dream of them..there's garlic rice? sounds awesome..I'm gonna look it up.
Garlic Rice! tried it in the Philippines years ago and I still dream of them..there's garlic rice? sounds awesome..I'm gonna look it up.
Here in Singapore there's rice with raisins,sultanas and cashew nuts mixed in..... :thumb:
It is...usually made for weddings....Garlic Rice! tried it in the Philippines years ago and I still dream of them..there's garlic rice? sounds awesome..I'm gonna look it up.
Here in Singapore there's rice with raisins,sultanas and cashew nuts mixed in..... :thumb:
Yup. They put small slices of fried garlic, not strong, a tint of garlic flavor to complement any other side dishes you are eating the rice with. Simply amazing...
Dried fruits and nuts in rice sounds yummy! :eek:
Here in India we love our rice. One variant called the "Kashmiri Pulao" is cooked with tons of dried fruits like walnuts, cashews, raisins, almonds and pistachios along with fresh fruits as well such as pineapple, apple and pomegranate. There's saffron as well, and it's a sweet and salty rice dish. Oh god, I need to make some NOW!Dude, make more for us!
Here in India we love our rice. One variant called the "Kashmiri Pulao" is cooked with tons of dried fruits like walnuts, cashews, raisins, almonds and pistachios along with fresh fruits as well such as pineapple, apple and pomegranate. There's saffron as well, and it's a sweet and salty rice dish. Oh god, I need to make some NOW!
I avoid eating rice if I can.