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Cooking rice

post #1 of 19
Thread Starter 
What kind of rice do Chinese restaurants serve? It's kind of sticky. Is it sushi rice? I have no plans of buying a rice cooker so is like to know if there is any other trick to making a good rice for my stir fry.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 19

For stir fried rice it's not sticky rice. I personally use long grain rice, Blue Bonnet, Jazmine, etc. cause i like th is dish on the dry side. But it really depends on how you like it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 19

A shorter grain rice will have the starchiness to.give you the stickiness. Sushi rice is probably more expensive than you want for such a purpose but it would work. Stickier rice is useful for eating with chopsticks, but Asian manners with rice are different and reflect the realities of eating rice with chopsticks. . Each person has a small bowl for rice. The bowl is held up near or at the mouth and the chopsticks scoop/shove rice into the mouth. So the issue of long grain vs short grain isn't such an issue. 

 

For fried rice, long grain is usually recommended as it breaks apart into individual strands. Red Maple locally serves a short grain fried rice that is nice as well. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 19
Thread Starter 
I didn't mean stir fried rice. I meant white steamed rice to top with my stir fried veggies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 19

The restaurant rice is sticky because it's sat in the rice cooker for quite a while. And it probably hasn't been fluffed when it was done.Essentially it's a bit over-cooked. 

 

You can do this at home with some extra water and a little longer cooking time. Or a soak will often make long grain rice stickier too. Measure out your rice and water, let them soak 30 minutes up to 4 hours. Then cook. 

 

Or you could mix in maybe 25% short grain rice with the long grain to give it the extra starch to clump up more. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 19

Depends on you own taste. If you like it sticky, get a short grained rice and do not wash it too much to get the extra surface starch. If you like it dry, get a long grained rice and wash it. I would not mix rices.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 19

...

post #8 of 19
Quote:
Originally Posted by Koukouvagia View Post

I didn't mean stir fried rice. I meant white steamed rice to top with my stir fried veggies.

CALROSE.  Cook normally (don't wash or overcook).

post #9 of 19

You can not mix rice because different types of rice will require different amounts of liquid.

 

Chinese restaurant rice is a normal medium grained rice.  It is like Jasmine rice without the fragrance.  I would just buy a new crop Jasmine rice.  Get it early in the season, which is now, and don't expect the new crop to still be new come September.  The fragrance is the best.

 

So 1.5 cups of water per 1 cup of rice for Jasmine rice.   Use 2 cups of rice because 1 cup does not always like to cook evenly.  Put it all in a pan, bring to boil, turn it down to simmer, give it a one time stir, cover for about 10-15 minutes or until all the liquid is absorbed, the fluff, cover and allow to sit for another 10 minutes or so.

post #10 of 19

ditto, except 15 minute cook and 15 sit covered... then fluff.

post #11 of 19


I worked with Chinese chefs. They buy the cheapest short grain rice they can and even broken rice if available. They are extremely thrifty.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 19

I've blended short and long grain rice without problems.yes, I did adjust water volumes, but left the rice to do it's own thing during the cooking. Worked fine. The result is not as visually pleasing with disparate visible lengths, but this is minor. Ming Tsai uses a white and brown rice blend at  his restaurants.  https://www.ming.com/food-and-wine/recipes/simply-ming-season-9/house-steamed-rice.htm though I don't know if it's rice of different length types. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #13 of 19

I use glutinous rice for steam sticky Chinese style rice.

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #14 of 19

If I'm doing an Asian influenced dish I stop by the Chinese place and buy rice.  Mine carries white and brown steamed.  It's cheaper than making a quart of rice for me.

post #15 of 19

Sushi rice isn't as expensive as most think. Kokuho Rose is cheaper than California rose:

 

http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=california%20rose%20rise

post #16 of 19

Sushi rice isn't as expensive as most think.

Kokuho Rose rice is cheaper than California rose rice.

Just do a search on Amazon and you'll see. ( since I still cannot post links ).

And if you're a prime member, shipping is free ( 15 pound bag )

 

 

 

post #17 of 19

K Rose is my go to rice for general purposes, always have some on hand. Available at both the Asian market a couple blocks to the south and the Kroger affiliate a couple blocks to the north.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #18 of 19
Quote:
Originally Posted by Koukouvagia View Post

What kind of rice do Chinese restaurants serve? It's kind of sticky. Is it sushi rice? I have no plans of buying a rice cooker so is like to know if there is any other trick to making a good rice for my stir fry.


Re "What kind of rice do Chinese restaurants serve"  I assume you are talking about Chinese American restaurants.

 

Sticky rice is used and implemented in Japanese cuisine, desserts, and appetizers.

 

If you want to serve a stir fry etc over rice, go  with Uncle Bens, and follow the package instructions.

post #19 of 19
Quote:
Originally Posted by OldFart View Post

Sushi rice isn't as expensive as most think. Kokuho Rose is cheaper than California rose:

http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgrocery&field-keywords=california%20rose%20rise
kokuho rose is good and can be had in alot of asian markets (I've seen it all over the place). Generally things are much cheaper at said markets, I can get good quality basmati 10kg for 13.00, wonderful stuff.

I think the stickiness you're looking for is more a function of rice variety and starch content as opposed to getting old or hot-held rice. I know there is a little hack I've seen in some restaurants where to hot hold rice without clumping you would wash the rice once it's cooked. Blech. Good technique if you are cooking rice specifically to fry though. Anyway that's all an aside.
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