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Offline Peripatetic Phil

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Re: Perfect pulao
« Reply #50 on: March 12, 2013, 09:34 PM »
I agree : looked more like the contents of an angler's bait box than something fit for the dinner table, but the images do prove that you can successfuilly fry rice from hot :)  Now re-scaled to reduce the unintended similarity to the larvae of Musca domestica ...

** Phil.
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Offline curryhell

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Re: Perfect pulao
« Reply #51 on: March 12, 2013, 09:40 PM »
I'd have a plate of your "pavement pizza" mr M. I've long given up solely judging a book by it's cover. You may eat with your eyes but it's your tastebuds that do the real work.  Simple presentation skills can be learnt quickly,  cooking good tasty food can take a lot longer.
IMHO BIR cuisine has the advantage of being much more photogenic that most other cuisines.
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Offline mr.mojorisin

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Re: Perfect pulao
« Reply #52 on: March 12, 2013, 09:41 PM »
I always pre-cook the rice, then cool under a cold tap to stop the cooking process.

this is done the day before and stored in fridge until ready to cook.

just the way I've always done it...doesn't make it right ...or wrong

but...when I tried a fried rice with "hot" rice it did seem to go a mushy texture

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Offline curryhell

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Re: Perfect pulao
« Reply #53 on: March 12, 2013, 09:42 PM »
Quote from: Phil [Chaa006] on March 12, 2013, 09:34 PM
I agree :  more like the contents of an angler's bait box than something fit for the dinner table, but the images do prove that you can successfuilly fry rice from hot :)

** Phil.
I knew i'd seen those images somewhere before. It takes me back to my school years  when i used to go fishing and went to the tackle shop and got a half pint of pinkies and a pint of ordinary  ;D ;D
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Offline spiceyokooko

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Re: Perfect pulao
« Reply #54 on: March 12, 2013, 09:51 PM »
Quote from: Phil [Chaa006] on March 12, 2013, 09:11 PM
Both today's and the one Mr Mojo cites were fried hot, and not a grain stuck

Hmm.

But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.
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Offline Malc.

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Re: Perfect pulao
« Reply #55 on: March 12, 2013, 09:51 PM »
I think the key to using hot rice is to make sure it's not fully cooked sort of al dente. But I do rinse well with hot water and allow it to cool a little. I get mixed results depending on how much attention I am paying, which goes without saying I guess. I know only mix the rice through the added fried rice ingredients as opposed to cooking the rice further in the pan. I find you use less oil and the rice stays lighter and less oily.
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Offline Peripatetic Phil

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Re: Perfect pulao
« Reply #56 on: March 12, 2013, 09:55 PM »
Quote from: mr.mojorisin on March 12, 2013, 09:41 PM
but...when I tried a fried rice with "hot" rice it did seem to go a mushy texture

Yes, there's a real difference between "frying hot & wet rice", and "frying hot & dry rice"; "hot & wet" is a guaranteed disaster; "hot & dry" (12 mins full power, 20 mins 10%, evaporation method in microwave) works every time once you learn how much water to add.

** Phil.
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Offline Peripatetic Phil

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Re: Perfect pulao
« Reply #57 on: March 12, 2013, 09:57 PM »
Quote from: spiceyokooko on March 12, 2013, 09:51 PM
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.

According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it.  But I will have a go next time, and post the results.

** Phil.
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Offline Malc.

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Re: Perfect pulao
« Reply #58 on: March 12, 2013, 10:06 PM »
Quote from: Phil [Chaa006] on March 12, 2013, 09:57 PM
Quote from: spiceyokooko on March 12, 2013, 09:51 PM
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.

According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it.  But I will have a go next time, and post the results.

** Phil.

I much prefer sticky rice too. I used to eat at Cheungs in Brighton back in the eighties, well known for it's Chinese community following. The rice was always served 'stuck' and was much easier to eat, but was never over cooked.

The best rice dish they did was crispy fried rice. I have tried many times to recreate this dish but have never managed to get anywhere close to the recipe. :-\
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Offline Aussie Mick

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Re: Perfect pulao
« Reply #59 on: March 13, 2013, 03:55 AM »
Quote from: Phil [Chaa006] on March 12, 2013, 09:57 PM
Quote from: spiceyokooko on March 12, 2013, 09:51 PM
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.

According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it.  But I will have a go next time, and post the results.

** Phil.

Chinese tend to use long grain rice. Thai use Jasmine.
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