Why is the rice I eat in China so different to the UK?

Question

I much prefer the 'sticky' steamed rice in China to the individual grains in the UK. I think it is to do with the ammount of starch and / or the way it is cooked. Any ideas?

Answer 1

well you see in china you have an average thickness wok of 8.5 mm while in UK we have a 12.75 mm thickness wok essentially meaning that the ammount of deforestiation in northern hemisphere decreseses at an abnormal rate and alas the water condences at a rapid rate leaving the natural salt in the sea deprived of nitrates meaning the taste changes

Answer 2

All over the world, there are different types of rice. For

example the climate affects the starch content of the rice like

in japan there rice has sometimes more starch than that of the other countries.

Another factor is the type of soil they used. And sometimes the answer is the rice itself.

Answer 3

It depends on the type of rice you are eating because one type has more starch than the other, thus the cooked product will be totally different in texture and taste. Rice is cooked the same way all around the world, except that there may be some fancy ways to cook it in a traditional way but basically what you do is to provide heat and make sure the rice is covered with water.

Answer 4

THIS IS THE REAL ANSWER---------PICK ME!!

the rice in UK is boiled in water until the rice grains are fully rehydrated, then excess water is drained off then the rice is served..

the chinese cook the rice in water, Note 'COOK' and not boiled.  there is a rice to water ratio when the cooking takes place. in effect the rice retains all the goodness and flavour.

Thats why the rice tastes different. Its the way its COOKED!

---------PICK ME -------

Answer 5

its the water

Answer 6

It is a completely different variety of rice.  You can buy it in the UK as a specialty rice.

Answer 7

Different variety.

Answer 8

Because it was probably grown elsewhere other than China.

Answer 9

It is a different type of rice! You can buy sticky rice in supermarkets, which is the stuff you are after.

Answer 10

Yep. That is true.

Americans Europeans cook and prepare rice much differently from the Asian side of the world

Answer 11

There are many kinds of rice grains. Plus they do cook it differently. Specifically the sticky rice is cooked that way to make it easier to eat with chopsticks.

Answer 12

It is the way it is cooked, and there are different types of rice, not just the white and basmati!  Some are more glutinous than other.

Answer 13

It's probably the rice.

Like, Japanese sushi rice is different than anything that we use in the U.S. It's probably the same with Chinese rice and rice used in the U.K.

Answer 14

Not only is it to do with the way it is cooked, but there are hundreds of different types of rice. Long Grain, Pudding, Ghort Grain, Jasmine, Basmati, Whole Grain (More commonly known as brown rice), Japonica, Arborio.. the list just goes on and on. Different types of rice are used to make different dishes, for instance,  Basmati Rice is commonly associated with Indian cuisine, as it has a distinctive aroma and fluffy texture. If you wanted to make your own home cooked eastern dish, I would suggest Fragrant Thai Rice, as i  has the 'sticky' ness you are looking for.

I hope this has helped, It's my first answer :D

Answer 15

I much prefer the 'sticky' steamed rice as well, I've found if you cook the rice which has smaller grains it sticks together better. The longer white grained rice is all separate.

Also do you find that the 'sticky' rice has alot more flavour to it? Because I do.

Enjoy your rice!

Answer 16

Because its the original - India and China are the original rice growers.

Answer 17

In the West (and India) people boil the rice grain then drain the water; Chinese put in exact amount of water with the variety and cook until fluffy - no water visible! Normally they'd wait a while (after powering off) before scooping out the rice - this to dry out the rice further, so it doesn't taste 'moist'.

Answer 18

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Answer 19

It is definitely the different type of rice!!!! The once they use in restaurants in US and Europe are the long grain rice, also low quality.  You will be able to find the similar type of rice you had in China in a Asian market.  Also, for the best result and texture get a rice cooker.  It's a no brainer, you measure cups of rice and put in amount of water which is marked out for you!  The best brand out there is Zojirushi rice cooker, a Japanese brand.  Try  Kokuho Rose rice, it's a Japanese rice that is fluffy and sticky.  Also, Jasmine rice has this beautiful fragrence and for sticky texture add a half cup more water!!

Answer 20

the way its cooked.  In the states when I order from chinese restaraunts I get the sticky white rice that clumps toghter.

Answer 21

Its the grain of rice itself, are all beans alike in texture- OF course not

COMMON sense isnt so common.

Answer 22

Short grain rice = sticky

long grain rice = separate, non-sticky grains

So, buy short grain rice.