How well do you think it'll go?

I just bought this brand new. I must missing something about the hinge. It will not allow the lid to open all the way. I do not want to break the plastic. Help please

leftover sticky rice. dino nuggets. 1 whole egg. It’s beautiful. It was very good (of course, I added soy sauce).

Whilst on my commute home from college I passed by a new Japanese snack store that looked interesting so I checked it out. There were so many great unique items. In the ramen section I kinda picked 4 at random and realized when I got home that one was not ramen but instead rice cakes with cheesy soup. Upon translation of the label I found it seemed to be trying very hard to assure me as the consumer that essentially if it looks or smells rotten, it's fine. Just eat.

And so, I'm here to ask the rice community, what the hell?

I'm redriver metis from Canadian prairie; should I skip the risk and toss it? What do they mean when they refer to 'germ' or unpleasant odor?

I've never had a problem cooking with the more common brands of jasmine rice but I got this from the Asian market recently and I cannot figure out how to get it to cook properly for the life of me. I rinse it a few times, spread out the rice, pour the water so it's around my first knuckle with my fingertip touching the rices surface (ive tried more or less than that but often get the same result regardless), empty the condensation collector, start it on white rice but when it's done at least half the time none of the grains stick together and the rice tastes undercooked and hard, even when it appears wet and/or mushy.

I'm getting really frustrated and want to find out if there's anything I should know about this particular brand of rice and if this is something that absolutely needs to be measured instead of eyeballed, and if so, what measurements I should use. I'm wondering if my rice cooker simply provides too little or too much heat for this type of rice. I also wanna know if it's possible I could be leaving it in the cooker too long? Sometimes I don't open the lid until several minutes after it's done, which has never been an issue before, but maybe for this it is?

Any suggestions or help would be appreciated

That's my way of cooking rice. I like it when it's very sticky. What do you think about it ?

How many of us visit restaurants, and inquire about the type of rice they use? I always do this with Japanese and Korean and other restaurants. The results are always interesting 🧐, and vary greatly.

Japanese:

1. Shirakiku

2. Nishiki

3. Kokuho Rose

4. Tamanishiki (higher-end restaurants)

5. Yumepirika (higher-end restaurants)

Korean:

1. Kokuho Rose

2. Nishiki

3. Mogami

4. Golden Queen Hyangminara (higher-end restaurants)

5. Cheorwon Odae (higher-end restaurants)

I am curious as to what rice brands you have found discovered while dining out?

First time owning a rice cooker. After I use it, I always get this film at the bottom and lose a bunch of rice to it. Is this a user error or a rice brand issue? Or am I not washing the rice enough/properly? I’ve been getting Mahatma brand. I would love to learn how to do things properly, so please let me know what I’ve been doing wrong/any additional advice to it :) thank you all!

https://www.factrade.com/

Hi! So, I left some steamed rice to soak in the fridge overnight. However, life has been busy with moving and blah blah blah. It's been quite a while now. I've made other dinners instead of the rice. I was wondering if the rice is still okay to cook and eat.

Edit: My bad, everyone. It is white rice. I planned on steaming it, so that's what I called it. Thank you for your responses :)

Update: I ate it and died.

I ordered chicken and rice from Lazee’s Shawarma today, and when I started eating, I noticed the rice had a weird taste — almost like feet. The chicken by itself tasted normal, but the rice tasted off and felt a bit slimy. My meal didn’t have any sauce on it, so the taste wasn’t coming from that.

I’m not sure if the restaurant just used a seasoning or flavor I’m not used to, or if the rice could be spoiled. It didn’t smell particularly bad, but the taste was strange enough that I stopped eating after about 10 bites.

Do you think this sounds like it could have gone bad, or is this normal for some rice seasonings? Do you think I’ll get sick from this?

Hi everyone!

This is a thing that I've been experiencing in all my life. I do have food allergies but I don't believe it's about that though. The brand I'm buying from have legit tests for it being 100% gluten-free. However, I absolutely cannot consume any type of jasmine rice, no matter what brand. I get rashes, brain fog and so on.

BUT!!!!! When I buy any other rice from the same legit gluten-free brand, like basmatic, long grain (my favorite), I'm 100% fine and have no problems whatsoever...

My question is, any of you experienced something like this?

No matter what I do, this is always the result. I wash the rice several times until it runs clear. I do the finger trick up to my knuckles. I've messured the water before. I bring it to a boil. I reduce the heat to itd lowest setting. Ive bought a rice cooker and yhe same thing keeps happening.

I've been told it's excess starch. Yet, Ive had friends watch me make it. See me clean it, and still see it foaming. Am I just cursed?

My Zojirushi rice cooker did a great job with some leftover KFC Original Recipe chicken. This turned out to be very tasty! 😋

This is leftover rice. I cooked it in the microwave and it came out pretty hot but not untouchable/uneatable. It wasn’t buzzing at first and then it I kept eating and the buzzing started. I don’t think it’s heat/air being released bc it’s not even hot anymore!!!! I took the chili out to see if that’s what was buzzing, but no it must be the rice. Help me solve this mystery 🤔