/ck/ - Food & Cooking

What kind of rice are you cooking?

take the dry rice and it on a stove with butter for a bit before you cook it.

>>15017688
it's rice you fucking retard. stop playing with it.

1.put some butter in the rice cooker when you put the water and rice in
2.sprinkle some salt on it when its done

Thats all you need for god tier rice.

>>15017688
Buy better rice maybe? Aroma cookers also kind of blow. I use a $170 Zojirushi cooker. It keeps my rice warm and fresh for 3 days. Makes great rice. Good white rice has a nice aroma of its own. All it needs is maybe a little sprinkle of sesame seeds and it's delicious.

If you want to make seasoned stuff like Mexican rice, stovetop cooking is the way to go. For Mexican rice I would definitely heat some oil and lightly fry the rice in that before adding water/stock. So much better than the bland stuff you get from a restaurant.

>>15017688
It's rice mate. It's supposed to be bland.
t. asian

>>15017693
Mostly white long-grain, I was doing brown rice for a while and it was about the same result

>>15017708
Would an Instant Pot be any better? I've got one of those lying around that I haven't done much with beyond stews, I know it can cook rice but I assumed the dedicated rice cooker I already had would be better. I'm hesitant about dropping big money on a fancy rice cooker until I'm confident enough in my rice cooking skills to make it a base for tons of meals.

>>15017728
Try a short grain.
And brown rice needs to be handled differently than white rice, you gotta soak it for a couple hours before cooking.

While we're at it, are you rinsing your rice?

>>15017688
Pretty sure I have a similar cooker and also use the basic parboiled long grain that you're probably using. Salt and butter are the two biggest things that you're likely missing.

My favorite lazy option so far is roughly
>2 rice cooker cups rice and water to match (I don't bother washing I never noticed a difference)
>1/4+ tsp turmeric
>1/2 tsp salt
>3 tbsp butter
>1-2 tsp (packets) chicken bouillon powder or just add ~1/4tsp msg
>~2 cloves garlic (pressed)

That gives something like 3-4 meals worth of rice, you can fridge and reheat easily. I find the rice cooker works best with about that amount.
I'm sure this could be improved but I won't bother with anything that requires stovetop work because I'm lazy and that defeats the purpose of a rice cooker.

>>15017807
how would this be with tomato bullion

>>15017823
I don't know, never tried it. Probably not that bad, but I think the main point of the bouillon is msg anyway. You can just use straight msg and it's still decent

>>15017688
if you can find it, look for "popcorn rice". It is grown in Louisiana and tastes like buttered popcorn. Jasmine and Basmati are good too. Also rice needs a lot of salt.

>>15017688
You could try buying Akitakomachi from California.

Toast it first.

Maybe just a weeb, but my favorite way to eat white rice is with a little bit of rice vinegar and furikake.

>>15017704
LISTEN, THIS MAN KNOWS.

"How do they make it taste so good?"
IT'S FAT AND SALT!
Yes, it's really that easy!

Toss a fat knob of butter in.
Salt the finished product to taste.

Butter and oil are criminally underrated for home cooks.

>>15017688

definitely wash the rice

add a generous amount of salt

potential things you can add
chicken/veg/beef stock, butter, beans, canned tomatoes, cumin, chili powder, coconut milk, laoganma, gochujang, beaten eggs, thinly sliced meats, frozen peas and carrots, anchovies, tomato paste, tumeric, really... whatever you have in your fridge or pantry could potentially be added... canned tuna, chickpeas, lemon juice

>>15017688
step 1. make rice
step 2. put hot sauce on it
step 3. put some more hot sauce on it
step 4. eat it

>>15018137
Yeah if you aren't washing rice, you should

Stop trying to be Asian, buy basmati and just cook it in a pot, or make pilaf

I like to throw a bag of jasmine tea in with my rice when I start cooking it.

I just made rice.

0. Buy a good rice. Basmati has a naturally nutty savory flavor.

1. Wash it until the water runs clear, this removes the starch and keeps it from getting sticky.

2. Add a bit of salt, olive oil, and bay leaves.

3. Add a bit more salt to taste at the end.

4 omnomnom


The anon that said toasting it first isn't wrong, do that too.

>>15017694
The correct answer.

But you could also make chicken stock and add that instead of water.

>>15017823
The Knorr Tomato/Chicken bouillion is good. ("caldo de tomate con sabor de pollo")
Adding a bay leaf is good.
If nothing else, add some salt to the cook water.

Long grain rice generally lacks flavor. Nothing wrong with growing rice in Arkansas, but it's treated as a commodity crop, not a specialty crop. The asian brands, or calrose, or basically anything that isn't "enriched long grain rice" is going to have more flavor and aroma.
My go-to is usually Super Lucky Elephant brand Jasmine Rice, and yes that is really the name.
Anything that the local asian people buy in 25 pound bags is probably good.

>>15018272
>basmati
>not superior jasmine

>>15018298
That is interesting

>>15017704
This. Basmati + butter and salt is the best rice

>>15017688
you need a high IQ to enjoy rice.
look at the asians for example they are the smartest people on the planet and they eat pounds of rice daily.
I suggest you go live in asia for about 10 years learn their culture and breed with the ugliest one you can find to do their country a favor.
after 10 years you MIGHT just might be able to enjoy the complex flavores of rice.

>>15018546
Jews are the smartest

>>15017688
that's why they invented furikake and soysauce.
I don't even season my Rice with anything at all while cooking.

>>15018480
Jasmine is for soys

Basmati is the superior rice, sorry m8

>>15018573
Smart (white Ashkenazi, all other Jews aren't anything special) Jews eat Slavic slop, so that goes to show how related choice in food and intelligence are

>>15018604
I like to buy 'sushi rice' that is 4 Times more expensive than normal rice...

>>15018604
basmati rice is common fare for dirty poos.

jasmine rice is the patricians choice

Add a few tablespoons of this.

>>15018651
tried it once to bland rice, didnt think it tasted any better after this.
pls explain why do you think it improves the taste of bland rice...

>>15017688
Pretty sure it's been mentioned itt but msg man. Lots of it.

>>15018272
I agree with your "just buy basmati" stance, but your rice-washing stance gets filed under "stop trying to be Asian." Seriously, you don't need to.

>>15018623
Basing quality on price just makes you a dummkopf

>>15018737
By Asian I mean Weeb

You still need to wash your rice

>>15017688
Rice is just rice.
Rinse it thoroughly till the water is clear, if you don't all your rice will be clagy.

If you are making Indian you can put a few whole cloves and some tumeric in to flavor it.

Honestly the issue is that most white people buy trash rice, price is really no indicator of quality because most people can't tell the difference

>>15018683
You never put MSG in rice.
>>15018664
You add it AFTER the rice is cooked while it's cooling under a fan.
You want sushi rice (really just a short grain rice) and you want to rinse the rice and soak it for ten minutes before cooking to avoid over-cooking the denser grains.

Typically you add a mix of salt, sugar and rice vinegar- just find a bottle of "sushi seasoning" and copy the proportions, only idiots pay double the price of rice vinegar for added salt and sugar
>>15018591
Word on soya sauce, I own at least 7 different kinds.
>light Chinese
>dark Chinese
>Chinese mushroom soya
>light Japanese
>ponzu (cheaper than making it yourself for some reason)
>sweet vietnamese
And that's not even counting all the other fermented soyabean products like djoubanjiang.

Many white people just buy this super salty black muck

>>15017688
>41 replies
>ctrl+f "bake"
>mfw 0 results
Google baked rice recipes, Anon. simple as. Its not going to give you life-changing transcendent weeb-tier results but it's better than the cheapo cooker you're using now and you can dump all sorts of spices in before you bake

I find that jasmine is the easiest and tastiest to make on the stove top. Just follow the directions and watch you temps - will smell and taste great. I especially love it with Japanese style curry.

Get a decent rice like basmati, cook with salt, bay leaves, and a couple whole cloves of garlic, stir some kind of fat through after it's cooked.

>>15017728
Change your rice. Short grain, buy it in an asian store. Try different kind. Pic related is the one I use to buy. Now I usually order the "Reishunger" short grain rice, good enough and cheaper. Also Fukushima.

>>15019154
This is not a good choice.

>>15019196
It's a great choice. You shouldn't wash it.

>>15017688
MSG

>>15019206
If it's all eaten up within a week of being milled, there's no problem.
Even the best quality rice can't withstand the loss of quality due to oxidation and drying if it is over-polished.

>>15017688
I discovered something. Rice neutralizes almost all of the bitterness associated with vinegar-based hot sauces (most hot sauces).

So, now I put hot sauce directly on my rice when eating Red Beans & Rice, for instance. Most hot sauces are red in color and when putting it on white rice, you get orange- or orange-reddish colored rice.

Actual retards itt, just drop a tablespoon of coconut oil in and youll have great tasting and smelling rice

>>15018757
rice isn't all the same, dumb dumb.
and you better be talking fresh turmeric. and you better be frying those basmati grains first so they expand to twice their length. you do fry your basmati grains before cooking, d-dont you?

>>15019306
>coconut oil

>>15017688
Add angel hair noodles and a clove or 2 of garlic
>Fry the noodles until they brown a little in some oil (id say about a table spoon)
>Add the peeled garlic as the noodles are about to be done
>put the noodles, garlic AND the oil u fried em with to the cooker
>Put the rice with salt and pepper to taste
>Mix with a fork then add the water (1.5 ratio to rice)
>remove garlic/onion when the rice is done

There ya go

>>15017688
Soy sauce.

>>15019456
>rice and pasta

>>15019486
Try it nigger

>>15019498
Why? I'm sure it tastes good but you're putting starch on starch. Both pasta and rice serve a similar purpose so doubling up makes little sense.

>>15019509
Textural contrast. The quantity of each is totally under your control.

>>15019514
I suppose if that's what your shooting for, but I feel it could be better done with something else so you're not eating tons of empty calories. Maybe grated carrots or something

>>15019524
In that case don't use either ever.

>>15017688
lets start with buying good rice. good rice should be fragrant when cooked.

butter
2 star of anise
3 cracked cardamon pods
pepper

I'll be honest, the only rice I ever make is Uncle Ben's packaged rice or Rice-a-Roni.

pepper a little bit of oil to stir fry it beforehand

>>15017688
bruh, put some of this shit on the rice. you'll be on the highway to flavortown in no time flat dude

>>15021207
important to note that there are a zillion different types of furikake so grab a couple and find your favorite flavor. i really like the wasabi and the egg ones.

>>15017688
put salted butter in it or make some gravy to go with it

>>15018796
>baked rice
>better than the cheapo cooker
No, baking rice just turns your oven into a large cheapo rice cooker.
There is no particular magic.

The recipes tend to cook the rice until the water is absorbed, the excess has boiled off, and then the extra time is the resting period that you're supposed to wait before doing anything after the cheapo rice cooker's thermostat clicks from cook to warm.

It does work well, it is easy, but there's nothing particularly special happening.

>>15021207
i second this big time, i make my own into onigiri by toasting sesame seeds and folding up nori and cutting it with scissors because i live in buttfuck northern canada and we dont have this shit

>>15017688
Season your rice cooker, not your rice.

>>15017688
When particularly desperate and not bothered to buy ingredients, I've made meals of a big bowl of rice with olive oil, butter, salt, pepper, and dried oregano added after cooking.

garlic salt
pepper
msg

thats it

>>15017688
You eat it with better dishes. The rice should be flavoured by whatever sauces you had in your dishes, unless you're making briyani or some other spiced rice vairant
Or just bake it with cheese and minced meat

Cardamom.

Also onions and pepper bell.

What does a rice cooker do that a lot and stove can't?

>>15023884
pot, not lot

>>15023884
You can generally leave it without fear of it boiling over or burning, and it can keep rice warm without needing to keep an eye on it.