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Rice from chinese takeaways
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Don't know if Im not just stating the obvious, but I received a tip a few years ago from a Chinese takeaway to wash the uncooked rice until the water runs clear. This usually takes 6-8 rinses. This eliminates all the unneccesary starch, leaving the rice fluffy and completely unsticky!Profit=sanity
Turnover=vanity
Greed=inhumanity:dance:0 -
I agree underlay_guru, it needs washed if you want the rice seperated. I used to wash it before cooking, but find that washing it after cooking removes the starch much easier. (I only eat fried rice)
For fried rice its important to partially cook the rice and then chill in the fridge for a few hours.0 -
i find that if you put in the rice and then put lots of water and bring it to the boil - it boils off the starch that comes out of the rice - this is what makes it stick
if you then rinse the rice a couple of times until the water is clear and then put enough water just to cover the rice and the slow cook it until cooked
fluff up the rice just before serving0 -
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.;)slowly going nuts at the world:T0
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Thanks for that chenelomi. I thought I struck it lucky when I first tried it, but you've just made my mind up that this is what the chinese do. I think they dilute a small amount of oyster sauce in along with the soya sauce. When you watch them, they only dip the ladel into MSG, and soya sauce when making fried rice. There's usually 2 soya sauce bowls sitting, light and dark. They probably have oyster sauce diluted in both bowls.0
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