expired Posted by Blue_Ranger • May 25, 2023
May 25, 2023 10:10 PM
Item 1 of 1
expired Posted by Blue_Ranger • May 25, 2023
May 25, 2023 10:10 PM
10-lb Nishiki Premium Sushi Rice (Medium Grain, White)
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FWIW, the 15lb bag of this exact rice was on sale via S&S for roughly $12 per in july 2022. it's just been crazy watching the prices go up every few months. it takes alot for rice to go bad so it's ok to stock up as long as you store it properly.
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To make fried rice, you want the rice to be less sticky so that the seasoning can coat each individual grain. You do this by refrigerating the rice overnight. Then when it comes time for frying, crumble the clumps with your fingers over wok so the grains separate. And use lots of oil (not olive).
I have one of the deluxe Zojirushis: induction heating with fuzzy logic micom-control, and diamond-infused nonstick ceramic pot. I think it was $280 but we got it opened-box for $35. The special computerized heating cycles really open up the alpha and beta starches, resulting in some incredible rice. And the brown rice program is unparalleled. Using it is the only way we can tolerate brown rice. But we barely ever use the cooker because the programs take so long, e.g. 50 mins for regular white rice. Instead, we use a pressure cooker which takes only 4 mins (in addition to the time it takes to pressurize). Pretty decent rice with no burning.
After washing, the Chinese also let the rice soak for awhile before cooking. This presoaking does have some science behind it. It makes the grains more receptive to absorbing the water during cooking. Advanced rice cookers, like most Zojirushis, will factor in this soaking phase. In fact, the fancier models gently heat the water for soaking, which is why the program takes about 50 mins. I use a pressure cooker so soaking has no benefit. The higher heat (230°F) and increased pressure basically forces the water into each grain, hence the faster cooking time of just 4 minutes.
One more suggestion, and this is anathema to the Chinese: use parboiled rice for fried rice. Parboiled enriched long grain rice is the most popular type of rice in America. The rice grains are processed with high pressure steam to remove some of the starch (this starch can't just be rinsed off, which is why washing is useless). This results in less sticky rice, which is why it's great for fried rice. In fact, I often don't bother refrigerating the rice overnight when using parboiled rice. But my traditional Chinese friends don't like it. They don't like the sightly tan color (which shouldn't make a difference in fried rice since the grains are covered with soy sauce). But worse is the slightly nutty flavor that I frankly can't taste. Especially after the rice is seasoned.
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also you need to know how to wash your rice properly that makes a massive difference
i assume most of us use Zojurishi cookers which is the way to go obviously