Rice from chinese takeaways

Chrisca50

Can anyone please tell me what rice to buy that is the same as the rice you get from chinese takeaways? I have googled and bought the rice that is suggested - thai fragrant rice - cooked it as on the back of the packet, and it comes out all sticky like rice pudding. I love the takeaway rice, its dry and the grains don't stick together.

All comments gratefully received

Dave101t

its long-grain rice.

i just asked my chinese fiancee for you.

reminds me of the time i made myself egg fried rice after watching her do it, how she laughed when i showed her the rice id used!

Taye

It's not so much the type of rice you use, it's the way it's cooked, i use thai broken rice and cook it in the steamer rather than boil it and it comes out grainy and dryer than boiling it. I think takeaways might steam rather than boil it too .. but im not 100% sure worth a try though

welshgirl78

Yep, long grained rice (preferably Thai) but the real difference is in the cooking. My chinese fiance (see a theme here!) provided a Rice Cooker in our relationship and rice has never been better - well recommended!

Chrisca50

Dave I usually use american long grain rice. The chinese rice looks like smaller grains to me. Why do they have to make so many different types of rice :rolleyes:

tessie_bear

are rice cookers good then??..iv thought about getting one but didnt want another gadget for the cupboard

Chrisca50

Tessie - a friend at work recommeds I get one but I am the same as you, where will I put it and is it worth it

Pretani

Chrisca50 wrote: »

The chinese rice looks like smaller grains to me.

Yip. Chinese take-a-way fried rice is smaller grained and slightly thicker than thai rice, with rounded edges. You can get the Chinese rice in any Asian supermarket, its the cheapest rice they sell. In my Asian supermarket the rice is called Usa rice

Take-a-way fried rice has a slight nuttiness to it after its cooked. Peanut oil and ingrediants like that don't work, this nuttines is added when the rice is tossed and comes into contact with the flames. The same happens to noodles, they get slightly charred around the edges when the chef tosses them in the flames. This is nearly impossible to replicate when cooking at home, but I've found that toasting the rice or noodles in a dry wok first helps bring out that flavour, then add the oil when your ready to stir-fry.

Another ingredient which helps in fried rice is to add a very small amount of Oyster sauce to the rice (diluted with water or diluted in the soya sauce). Just enough to coat the rice leaves a nice sensation in the mouth.;)

....and cook the rice (slightly undercooked), wrinse andlLet it drain in the fridge a few hours before your fry it. This way you won't end up with a gloupy mess when frying it.

Chrisca50

I will try to find an Asian supermarket then and see what I can find - thanks for the info Pretani

baby_fuzz

The rice they use in the Chinese t/a is american long grain. If your rice is coming back too sticky, you are adding too much water. You boil up your rice, and the turn the heat on very low (keeping it covered). The rice should absorb all of the water. turn off the heat and leave covered to steam for a further 10 minutes.

The trick is to get the right amount of water in at the beginning. There is no draining of rice etc.

baby_fuzz

I'd just also like to add that I always swear by thai jasmine rice (AKA thai hom mali, thai fragrant rice). The flavour is delicate, and the grains stick slightly to each other. Perfect.