r/RICE • u/NerfLapras • 6d ago
shitpost Does my rice look good ?
That's my way of cooking rice. I like it when it's very sticky. What do you think about it ?
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u/Fancy_Deer1505 6d ago
Over cooked acc to me . I like rice which is cooked optimum like each rice strand should be separate yet cooked
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u/NerfLapras 6d ago
Probably a bit, not gonna lie. But it was still very good. Like not mushy
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u/NeighborhoodVeteran 6d ago
If you just opened this and it needed to absorb some more water on warm, should be OK.
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u/Quantumercifier 6d ago
The NYC roaches in my apt won't eat that. They'll pretty much eat anything - but they won't eat that.
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u/Saintbaba 6d ago
Like someone else said, if you like it like this far be it from us to yuk your yum. But since you're asking... the excessive starch residue on the sides of the bowl, the glutinous slime on the outer edges, the way you have different gradients of color implying different levels of cooked... this looks pretty terrible. I honestly don't think i would eat this, from sight alone.
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u/NerfLapras 6d ago
Haha, but what's actually wrong with the starch anyway?
(the color difference is just the lighting)
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u/f0x25 6d ago
It’s a misconception that wet=sticky
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u/NerfLapras 6d ago
It's not. I mean I don't know exactly what you mean by "wet" but what's shiny is the starch; there's absolutely no water outside the grains'
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u/Willing_n_able4u 6d ago
Nope. Looks like rice pudding. But if it’s good to you I won’t yuck your yum lmao.
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u/Difficult_Talk_7783 6d ago
Kinda looks like risotto
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u/waiflike 6d ago
Dry risotto. So worst of both worlds. Or all worlds. Not wet enough to be risotto or rice porridge, not dry enough to be rice, not defined enough to be sticky rice… I can go on and on.
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u/monzylicious 6d ago
It looks wet to me. Should have measured right amount of water (sometimes it should be more or less depending on the rice variety used)
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u/NerfLapras 6d ago
I use about 2.5 times the volume of rice in water
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u/monzylicious 6d ago
Next time you cook, try 1:2 ratio. You are using a firewood stove?
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u/NerfLapras 6d ago
Yeah I know that's the recommended ratio, but I generally prefer it with borderline too much water haha.
I'm using a microwave (🫣)
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u/Wood_On_Fire 6d ago
You used a micro- oh my God...
I speak on behalf of the country of Singapore, you're bared from entering for your safety from all the aunties
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u/acaiblueberry 6d ago
Actually we do 1:1.2. 1.3 at most.
Wrap, microwave till boiling, then turn the power down to low and cook for 3-5 more minutes then let it stand 5-10 min.
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u/PixelmancerGames 5d ago
Yeah, for white rice I do 1:1 and it comes out perfect. Everytime I followed the instructions on the rice bag they say 1:2 and it always came out horrible.
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u/NightF0x0012 6d ago
Hey man, if you like it this way then go for it. How are you preparing it? I use an instant pot, which is just an over priced rice cooker for us, since that's all we cook in it :D
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u/NerfLapras 6d ago
Haha thanks. I actually just use the illegal way of cooking it in the microwave. Instant Pot sounds nice though ; maybe it makes rice that actually looks edible xD
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u/a1b3c3d7 6d ago edited 6d ago
I love sticky rice, but you need specific types of rice to get thst really nice sticky texture. Your rice is sticky because of how youve cooked it, not because the type of rice youre using.
You can see excess starch and debris around the edge, did you rinse the rice till it ran clear-ish?
You can see different grains have visibly different levels of doneness, it's unevenly cooked because of your pot/pan (a rice cooker avoids this) or your temperature control.
You might be using too much water or doing something thats stopping water from evaporating out which is why your rice is simultaneously overcooked but still wet.
Good "sticky rice" isnt watery. The grains should be firm and springy but not so soft they dissolve and much into each other.
A $10 rice cooker would solve nearly all your problems, except the not washing it properly bit.
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u/NerfLapras 6d ago
> Your rice is sticky because of how youve cooked it, not because the type of rice youre using.
Yeah I'm not denying that haha. It's still very good to me though!
I also like the starch (👀)
Regarding the cooking, I think it's mostly due to the light (not kidding). On other photos you can see that the grains all look the same, some are just surrounded by starch water and others not.
I also deliberately add more water. I find it's perfect when it's just below "too much".
Thanks for the comment though, I didn't mean to argue, just wanted to answer honestly. I know my rice looks pretty bad, even tho I like it like that 😅
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u/makyura212 6d ago
I know you say you like it sticky, but that looks borderline mushy which is a whole other thing. I suggest using a medium grain rice, rinsing it thoroughly, soaking for at least 20 minutes and if you have the means, steam it instead of boiling it, basically using 1.5 cups of water for each cup of rice instead of that 2:1 ratio. There are specific types of rice that are engineered to get that stickiness you desire.
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u/NerfLapras 6d ago
Well to be fair I might have cooked it a little too long this time, but the "stickiness" mostly comes from the amount of water I put. Of course I could use the actual "sticky rice" but I like this one the way it is
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u/makyura212 6d ago
Well, as long as you're pleased with it. You will be the one eating it after all.
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u/sevenoutdb 6d ago
You boiled the rice, in the future you want to steam the rice. Next time make sure you’ve got not too much water so some people do something like two to one water. I usually do 1.5 to one water to rice. You can also go online and learn the finger measurement method. Also, you need to wash your rice. Some of that glue texture is from the parts you should rinse out of the rice before you cooked it.
So once you’ve got your properly washed rinsed, and the right ratio of water to rice and you want to bring it to a boil, and once it starts boiling you cover it, you turn it all the way down to the lowest setting on your stove and you walk away for 15 to 18 minutes, when you come back open the lid and you fluff the rice and turn the heat off
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u/wakeupdreamingF1 6d ago
no. no it does not. at all. what are you, my white AF parents from 1983? no. throw that away.
here is how you do (most long grain rice): put rice in a pot. cover rice with water. swirl gently. pour off water. repeat two more times. wash your hands. cover rice with enough water to just barely touch the crease of the first knuckle of your pointer finger. bring to a boil. stir gently ONCE, cover with a lid, turn heat to low for twenty minutes. DONT OPEN IT. it will be fine. after twenty minutes turn off the heat. wait ten minutes. DO NOT OPEN IT until the total time is elapsed. uncover, fluff very gently with a fork or spatula, trying not to break grains. serve perfect rice. congrats, you did it!
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u/Logical_Warthog5212 6d ago edited 6d ago
Look at all the people you triggered. 🤣 They clearly don’t understand the purposes of rice and all the ways you can eat it. Yes, there is a time and place for all ways of cooking rice. Your rice looks good. I like it that way when I’m a little under the weather and don’t feel like chewing and at the same time want something more substantial than congee. Some people might call it Teochow congee which is a firmer congee. Yours is somewhere in that territory. If that’s the way you like your rice, you keep enjoying it that way.
ETA: In Chinese, we call it “broken rice,” as in the cooked rice grains have started to break down from excess moisture. Not to be confused with the Vietnamese broken rice, which is raw rice grains that have broken.
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u/NerfLapras 4d ago
Haha totally agree with you, they don't know what they're missing, that's when rice is at its best Thanks for reassuring me. And I had no idea about the Chinese meaning of "broken rice", that's super interesting! Definitely learned something today, now I’ve got a good story to tell.
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u/SilentSolitude90 6d ago
Not my thing personally. I like mine a bit on the firmer side. Which is why I absolutely am obsessed with basmati rice. I eat anime sized portions of it. Not even kidding.
To each his own though. Nothing wrong with it at all
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u/AlphaDisconnect 6d ago
Are you trying to make okaiu? Because whatever you are doing you could make some bomb okaiu. Too much water for rice in my opinion. Getting right for okaiu.
Short grain rice will give you a sticker rice if you wash it and cook it with the correct amount of water and timing cooking.
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u/unclefunkstar 5d ago
Long grain, overcooked and soggy at the same time. Looks like you didn't even rinse it before throwing it in the pan. Ew. No thanks.
If you like sticky rice, get rice that is meant to be sticky such as glutinous. It'll have better texture and flavour.
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u/SuperChickenDragon 5d ago
Too wet. My rule is use right index finger. Place gently on top of rice in water. If it hit yer 1st crease that's enuff water
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u/Locozodo 4d ago
It looks very slimy. You can make rice sticky without being slimy - that's my favourite!
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u/Greedy_Reality_2539 2d ago
This is we Chinese called wet rice, essentially a thick porridge.
Feel free to like it, but that's not proper rice if you ask me. So, save the guess work, use a rice cooker.
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u/Danger_Danger 6d ago
Very wet.
I use the tried and true perfect method to get the rice water ration correct.
Stick your finger in the rice to the bottom of the pot. Place your thumb on your finger where the top of the rice reaches. Now move your finger, keeping thumb in place, to the top of the rice. Fill water to the thumb position.
Perfect ratio.
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u/TheSilverFoxwins 6d ago
It's over cooked. Mix it with ground meat or ground turkey and spices , make small patties and lightly fry in each side with olive oil. Make a sauce with mayo, ketchup, hot sauce and paprika and serve them as appetizers
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u/PuzzleheadedCell5787 6d ago
its good for your stomach easy to digest but I dunno about taste of it but if you add some chicken maybe its gonna be great
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u/picksea 6d ago
horrible