How the fuck do I make rice like they do in sushi joints?
I'm talking normal bowls of rice.
I know I should be using jasmine rice, but it always comes out either too sticky or undercooked.
How do I cook it like a nip?
I'm using a 1.5:1 cup ratio of water to washed rice with a pinch of salt in the rice cooker but fuck me this ain't how it tastes in the restaraunts
Pic related is how it should look, instead I'm getting almost mochi tier rice
Who told you to do this, anon?
And ate you soaking the rice before you cook it? Rice should be soaked overnight with about 2/3in of water covering it. It'll absorb this, and then you cook it under about an inch of water.
My measurements are rough as shit because I use my hand to measure these in the restaurant.
You should not be using Jasmine rice.
You should be using japonica rice.
Wash it two or three times, then put it in the rice cooker with slightly more water than rice (about 1.2:1 ratio).
If you want the sushi rice vinegar seasoning then for 1 cup uncooked rice you want 4 tbsp rice vinegar, 2 tbsp sugar and 0.5 tsp salt. Gently heat and stir until everything is dissolved, then allow to cool before gently folding it in to your cooked rice.
>Who told you to do this, anon?
Everywhere I looked I was told to throw in a pinch of salt
>And ate you soaking the rice before you cook it?
I normally just rinse the rice, never heard of soaking rice. I'll give this a try later on
Thanks, will take a trip to the grocery store later today
Short grain rice (get at your local Asian store, I like koshihikari).
Rinse a few times until water is almost clear.
Put 1 part rice, 1.1 parts water in a pot. Preferably with a heavy lid.
Put covered pot on stove top. Heat to boiling.
Once boiling, turn heat down to warm. You may need to remove from heat temporarily to avoid boiling over.
Steam 11-12 minutes.
Open pot, stir/fluff gently. Partially cover and wait 5 mins.
Source: Japanese mother-in-law.
Yeah. I recommended it for availability and ease for an entry level cook. That and I don't support Autistic Weebs. If you want to bea weeb, fine, but ease into it. Get the basics right, then spend precious figurine money on sourcing the absolute most authentic ingredients.
Well, if you can make Japanese rice per >>7257213 then sushi maki and oniggery are trivially easy. If weeb authenticity isn't a concern and sushi-grade fish isn't easy to come by then smoked salmon is a good filling. Plus if you either fuck up rolling it or just plain can't be bothered you can layer the rice in a bowl with the filling ingredients (e.g. salmon, cucumber, julienned carrots), shred some seaweed in there and sprinkle some sesame seeds over the top.
Donburi is another simple rice dish with chicken and egg, though you will need to go out and buy sake, mirin and dashi to do it properly.
The bacteria wouldn't but any toxins they have shat out while soaking may not be denatured by the cooking process. No idea whether this applies to rice though, as I'm not autistic enough to soak mine overnight.
Do you know of any heat-resistant toxins that particular bacteria produces or are you just fear-mongering? It is true that some bacteria do produce heat-resistant toxins but that is very rare. Is Bacillus Cereus one of those?
After four hours at room temperature in contact with water, the bacteria will have multiplied and created enough toxins to make you throw up. Leaving it overnight will make it far worse.
The toxins can survive 120C/250F for 90 minutes so there is no way of saving the rice at this point.
I've already said I have no idea. All I know is that if raw meat has gone truly rancid, you're still going to get ill if you cook it and then eat it and that's because of toxins produced by bacteria rather than the bacteria itself.
It requires a degree of planning and forethought I generally don't have on a weeknight, therefore clearly it must be autistic. I have the same problem with dried beans, but at least I can make a huge batch of them when I remember and freeze them down.
Anon your average bacteria won't cause sickness, nor does it excel at room temp or in a culture of rice more so than other carb bases foods. And it certainly won't make you hurl after 4 hours. Did an experiment with bacteria cultures and buttered popcorn at various temps over a week, didn't make me hurl even then.
It's part of the basic hygiene course anyone handling food professionally has to take in most civilised countries. It's mentioned on many government websites.
Your moronic experiment is completely irrelevant.
>bacteria will have multiplied and created enough toxins to make you throw up
Please show me a growth chart for this particular bacteria. Also name the specific toxins that this bacteria produces.
Woah my friend no need to get upset, I wasn't attacking you. Just giving my input of info on bacteria cultures I did during my microbiology studies in college. Not saying it's ideal to eat that food, but it's not as bad as you say
You can use calrose rice.
>wash, drain water, 3 times
>soak for 20 mins, drain well otherwise you're fucking up the next step
>2 cups rice, 2.5 cups water
If it's too soft, just use less water next time.
You're a germaphobe. Obv you wouldn't be leaving this in room temperature. Overnight. Go back to culinary school.
The four hours can obviously vary a lot depending on temperature, salinity, level of contamination, etc. It is the standard time frame provided by food hygiene literature and instructors.
Then perhaps instead of correcting someone using technically incorrect terminology even though the meaning was clear while you furiously masturbate yourself to orgasm and silently curse the fact that the discussion isn't taking place on Reddit so you could earn some karma for your autistic pedantry, you could have googled the answer to your question which is apparently that it's fine to soak the rice overnight but that you should put a bit of lemon juice or other acid in the soaking water.
Except that is exactly what is done by a staggering number of people, even in the industry.
Uncooked rice is soaked in an unrefrigerated tub overnight and cooked rice sits out in the pot throughout lunch and dinner service or even for several days.
A lot of the times people think they ate bad pork or fish at one of these places, it was actually the rice.
>one can invariably prevent any bacteria-caused food poisoning by cooking the spoiled food.
Nobody ever said it could be done invariably, only that it could be done in this particular case.
In other words SOME bacteria leave persistent heat-resistant toxins but most do not
First start with an egg.
Fry the egg
Cut the egg into quarters
Season each quarter with different combo nations
Consume each quarter.
Now you can make sushi rice because you are a master.
Use 2:1 by weight.
> washed rice
> people soaking overnight
Rice is easy. Boil 400g water. Add 200g rice. Put on lid. Turn down heat. Simmer for 15 mins. Remove from heat and let stand for 5 mins. Eat.
I know, which is why I avoided rice growing up.
But now that I've come to appreciate the godlikeness of gohan, I need it
White rice done right is fucking amazing
It's something that doesn't have that heavy flavor and you can literally eat bowls of
Hey asshat, it doesn't matter where the fuck I work because I'm not a retard. Why would I set it out at food temperature. Obviously the rice goes in the fucking refrigerator, you fucking moron.
I find rice tricky on a stovetop because the amount of water and heat you need depends on what kind of pot your using and how tight the lid fits.
When I make giant batches of rice at work in a steam kettle, I only use 1.25 Cups of water for every 1 Cup of rice. This makes perfect rice.
On a stovetop if you have a chintzy pot you might have to leave the heat on low rather than turning it off because it doesn't retain enough heat, and you might need more water because more steam will escape while you are cooking it.
If you haven't got the patience for a little trial and error, there is another way to cook rice. Par-boil it like pasta, then strain it out and leave it to sit for a half hour or so in a covered container. You can find more in-depth instructions on google.