Rice cooking question
 

Hi all very good forum, I was wondering if anyone could help?

I need to cook quite a large quantity (4-5 kilos) at once. Is there any problem with putting it all in one pan or should I do it an a few smaller quantities?

Also is it strictly necessary to leave the rice for an hour after washing it?

Thanks so much in advance

Rich

I assume this is Japanese short-grain rice and not any other sort? You could try something like this method: How to cook massive quantities of rice? - Home Cooking - Chowhound rather than steaming it or boiling in a pan. That's how large hotels do it, but I should test it first with a small amount to see that it works with what you've got.

If you're using a steamer, then I'd say do it in batches if possible.

di i need all the correct "tools"
 

:confused: Hello, can someone helpme please? I need to know good recipes of sushi, and the makisu, can make it I my self? Because I do not find where to buy it in Mexico

thanks!!

The only problem with cooking 4 or 5 kilos of rice is finding a pot large enough to cook it all. Remember to wash the rice properly before you cook it, you need to put it in a strainer and run cold water through while scrubbing it, until the water runs clear. If you don't wash the rice well before cooking it, you'll end up several kilos of rice-flavored glue.

Man! 5k of rice requires you to know what you are doing and also about the rice you are cooking. You also need to know about your cooking tools ie. pans and hob.
How does your hob deliver the heat? like radius on the bottom of the pan!
If you use a pro hob then it will deliver a constant heat over a wide area, if it is a home range with basic hobs then forget it, cook it in batches.

Washing the stuff is almost as important as cooking it.

American Long grain sucks for quantity cooking.

The amount of water is critical for good short grain.

I suggest cooking a perfect 1kg before going for 5Kg as you will have to master quite a few factors before success.

Good luck bru!

I would definitely recommend cooking it in smaller quantities. If you burn a 5k batch, the odds of which are increased, you will not only have a huge mess but I doubt you will have a second pot to start over with until you clean the first.

Get a well sealed container and add the smaller batches as they finish and you will be fine. And if you have more than one burner you can accomplish this almost as fast and trying to bring that much to boil in one pot.

Sushi rice
 

:eek: wow!...thanks to all for the help, but i never mention that i need or i wanth to cook 5 kilos of rice!!...i do not know how to make one!! lol
but any way thanks a lot to all.
my question was, do i really need the makisu? because i do not find a shop that has it in sale in Cd juarez Mexico, or if i can make my own makizu, can someone knows how to make it?...i apreciate your help thanks again to all
:ywave:

shushi rice
 

:rolleyes:
by the way...i'm a gild, not a dude!!...lol

:mtongue:

haha... i do wonder if you have the skill to weave together multiple rows of bamboo =P
let alone get your hands on the bamboo~

if you're skilled enough and know enough about sushi, you'd be fine w/o a maki-su... that is... if you're just doing nigiri, or temaki
but if you're gonna do 'only' maki-mono... well
either order online or.... well there's really no susbtitute for a makisu >.>''