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Q&A for How to Cook White Rice Without a Rice Cooker
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QuestionWhat can you add to rice to give it flavor?JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control.Coconut milk, scallions, and fish sauce make for a great combo! Just keep adding each of those ingredients to taste. You can even sweeten the rice with a little bit or brown or palm sugar, if you'd like.
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QuestionIf I add too much oil, does that effect the rice?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerIt depends on how much extra oil you add. A small amount won't have much of an effect, but a large amount will make the rice slippery and oily when finished. If you think you've added too much, strain out the oily water while the rice is simmering and add fresh hot water.
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QuestionWhat sort of curry can I make with rice? Give me some ideas, please.This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerWhite rice is very versatile and pairs well with any curry you'd like to make. Panang, red, yellow, or green curries are all tasty, popular options!
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QuestionWhy is washing rice compulsory?Community AnswerRice has a thick layer of starch on the outside that can cause the rice to clump and become gluey. Rinsing with cold water will remove the extra starch.
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QuestionDo I need to stir the rice while it's cooking?Community AnswerNo, you should not stir the rice while it is cooking. Stirring causes starch to be released from the rice grains and makes the rice sticky.
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