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Old 11-01-2007, 07:27 AM   #1
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White Rice - How do the Chinese do it??

How can I make my white rice come out just like the rice you get at chinese take-out places? Theirs is always so starchy and sticky, which is how I like it.

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Old 11-01-2007, 08:33 AM   #2
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Try a medium or short grain rice.
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Old 11-01-2007, 09:13 AM   #3
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I thought it comes out that way because they cram it into one of those containers while it's still steaming.....
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Old 11-01-2007, 09:25 AM   #4
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You aren't using instant rice, are you ?
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Old 11-01-2007, 09:51 AM   #5
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short grain rice is the way to go like the above poster stated. id suggest a cheap 2 or 3 cup rice cooker/steamer. you can pick one up cheap for like 15-20 bucks and it really helps make it more fluffly/sticky. once its done leave it in the seamer, half covered for another 10 minutes and it will come out in one big block stck together. perfect for molding sushami or molding for garnish
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Old 11-01-2007, 10:49 AM   #6
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My rice comes out so much better now that I have a rice cooker even though I thought I made great rice on the stove top. Personally, I use jasmine rice that I buy at the oriental market.
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Old 11-01-2007, 12:27 PM   #7
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Hello chave982,
I sincerely think sticky and starchy rice is disgusting (this is the way my Mom prepares it LOL) but here are some tips from her cooking style:

1) Use risotto rice (short-grain) which starch content is perfect for creamy rice.
Italian Arborio, Vialone Nano or Carnaroli are the most popular.
Argentinian Carnaroli is also a good option.
I doubt a Chinese restaurant will use any of these rices, I'd ask them what they use and how they cook it.

2) Use fresher rice, the longer is stored, the dryer it becomes.
3) When cooking, use high temp. (near boiling temp. water), same when sateeing.
Starch is like glue and will react (stick) better on a higher temp. environment.
4) My Mom tends to let her rice cook longer, so I recommend doing this too.

I hope this helps.
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Old 11-01-2007, 12:34 PM   #8
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Quote:
Originally Posted by wysiwyg View Post
Hello chave982,
I sincerely think sticky and starchy rice is disgusting (this is the way my Mom prepares it LOL) but here are some tips from her cooking style:

1) Use risotto rice (short-grain) which starch content is perfect for creamy rice.
Italian Arborio, Vialone Nano or Carnaroli are the most popular.
Argentinian Carnaroli is also a good option.
I doubt a Chinese restaurant will use any of these rices, I'd ask them what they use and how they cook it.

2) Use fresher rice, the longer is stored, the dryer it becomes.
3) When cooking, use high temp. (near boiling temp. water), same when sateeing.
Starch is like glue and will react (stick) better on a higher temp. environment.
4) My Mom tends to let her rice cook longer, so I recommend doing this too.

I hope this helps.
So funny, wysiwyg. My mom makes sticky, gummy rice, too and I tend to not care for it. But, there are times when I prefer it for certain meals. My kids like it best when I'm serving rice and gravy. You can shape it into a little volcano like mashed potatoes and then put a dent in the top to hold the gravy. Also, they like sticky rice when serving beef stew over the top. It seems easier for them to get the stew/rice per bite ratio perfect, or so they tell me.
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Old 11-01-2007, 02:01 PM   #9
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another option... just buy a large box of white rice from your nearest chinese takeout place. when im pressed for time this is what i do. and its only like 79 cents!
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Old 11-01-2007, 03:49 PM   #10
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Looks like i am going to bein a complete minority here, but i think they use long grain rice in Chineese restaurants. The only thing is to use the rice maker. Go to any Asian market and check what kind of rice they sell there. also ask them what to do. I'm sure they will tell you the same thing I did. All you have to do is to figure out water-rice proportion.
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