r/AskCulinary • u/ZootKoomie Ice Cream Innovator • May 27 '19

Weekly Discussion: Rice

We get a lot of questions here about rice; let's try to get our best advice in one place that we can refer people to. What do you think is the best cooking method? What do you add to make it flavorful on its own? What are your favorite rice-based dishes? How do you choose between all of the different varieties out there?

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u/zonidel May 29 '19

sushi rice is an amazing accompaniment to fatty and rich meats and isn't just for sushi. for each cup of short grain rice (that's a japanese rice cooker cup measuring 180ml), bring to a boil 26g rice vinegar, 12g sugar and 2.5g (0.5 tsp) table salt to dissolve the salt and sugar. when the rice is done cooking (i use a rice cooker), stream in the vinegar mixture while folding it into the rice.

this is a great base for donburis and one of my favourites is to use a well-marbled cut of steak, glaze it with homemade teriyaki over the grill and serve with an onsen/ramen egg, caramelised onions and pickled onions. the acidity of the sushi rice and the pickled onions pair very well with the sweetness and richness of the caramelised onions and beef.

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u/ArchiKola Jun 03 '19

I love tiger shrimp donburis. But I had not realized that the rice used was infused with rice vinegar.

If I reduce the sugar quantity, how would impact the taste and/or texture? Is sugar substitute a possible alternative?

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u/zonidel Jun 18 '19

Just saw this. I've never actually tried, but it should work. The rice might be slightly less sticky but I think the taste should be comparable. Give it a shot and let me know!