# How do you salt rice? **URL:** \ **Category:** Cafe Society\ **Created:** [January 16, 2007, 9:26pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243 "2007-01-16T21:26:48Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Jeremiah\_Was\_A\_Bullfrog](https://avatars.discourse-cdn.com/v4/letter/j/e480ec/32.png) [@Jeremiah\_Was\_A\_Bullfrog](https://boards.straightdope.com/u/Jeremiah_Was_A_Bullfrog)\ **Post date:** [January 17, 2007, 1:59am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/21 "2007-01-17T01:59:53Z")
Three more ways to enjoy rice. Sprinkle a bit of rock salt on top of cooked rice (either when it’s in the pot or on your plate). _Or_ fry garlic in butter and mix in cooked rice. _Or_ add a few pandan leaves while its cooking in the pot. ---
**Author:** ![bouv](https://avatars.discourse-cdn.com/v4/letter/b/bc8723/32.png) [@bouv](https://boards.straightdope.com/u/bouv)\ **Post date:** [January 17, 2007, 2:22am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/22 "2007-01-17T02:22:18Z")
[QUOTE=DSYoungEsq] The Romans made a similar substance, called _garum_ that was very similar. [/QUOTE] And the modern descendant of garum is Worcestershire sauce. ---
**Author:** ![NicePete](https://avatars.discourse-cdn.com/v4/letter/n/ee7513/32.png) [@NicePete](https://boards.straightdope.com/u/NicePete)\ **Post date:** [January 17, 2007, 2:37am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/23 "2007-01-17T02:37:08Z")
[QUOTE=DSYoungEsq] Soy sauce is, of course, an asian concoction, originally made from, um, fermented fish parts that had been salted to prevent decay. [/QUOTE] I’m pretty sure that soy sauce is made from [fermented soy beans](http://en.wikipedia.org/wiki/Soy_sauce). What you’re describing is [fish sauce.](http://en.wikipedia.org/wiki/Fish_sauce) ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [January 17, 2007, 3:19am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/24 "2007-01-17T03:19:57Z")
[QUOTE=nameless] Japanese guy I knew said he’d never put soy on rice. [/QUOTE] This Japanese guys says the same - at least not pure soy sauce. However things flavored by soy sauce is perfectly fine. Raw egg mixed with soy sauce is great on white rice. Or shaved bonito flakes wetted with soy sauce. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [January 17, 2007, 4:08am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/25 "2007-01-17T04:08:01Z")
[QUOTE=Liberal] One more thing. You said to look for steam holes, but also not to take the top off. How do you accomplish that? [/QUOTE] Use a pot with a glass lid. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [January 17, 2007, 4:41am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/26 "2007-01-17T04:41:44Z")
salt 0n rice is an abomination. even in ningbo, famous as being the saltiest food in china and where rice is eaten at least 3 times a day, they don’t salt their rice. really really salted pickles and other garnishes may accompany the rice. but the rice itself is never salted. ---
**Author:** ![OneCentStamp](https://avatars.discourse-cdn.com/v4/letter/o/13edae/32.png) [@OneCentStamp](https://boards.straightdope.com/u/OneCentStamp)\ **Post date:** [January 17, 2007, 4:42am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/27 "2007-01-17T04:42:16Z")
[QUOTE=NicePete] I’m pretty sure that soy sauce is made from [fermented soy beans](http://en.wikipedia.org/wiki/Soy_sauce). What you’re describing is [fish sauce.](http://en.wikipedia.org/wiki/Fish_sauce) [/QUOTE] Yes, but keep in mind that their all “soy” to most Asians. The fish sauce/soy sauce naming convention is stricter in English. Hell, soy **beans** are named for the sauce, not the other way around. 😃 ---
**Author:** ![MoodIndigo1](https://avatars.discourse-cdn.com/v4/letter/m/e8c25b/32.png) [@MoodIndigo1](https://boards.straightdope.com/u/MoodIndigo1)\ **Post date:** [January 17, 2007, 4:48am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/28 "2007-01-17T04:48:22Z")
My daughter-in-law is Korean, and makes the best rice. No salt. I just throw it in the microwave with water (directions on packet), then hit the “rice” button. \ ---
**Author:** ![DSYoungEsq](https://avatars.discourse-cdn.com/v4/letter/d/c6cbf5/32.png) [@DSYoungEsq](https://boards.straightdope.com/u/DSYoungEsq)\ **Post date:** [January 17, 2007, 5:24am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/29 "2007-01-17T05:24:49Z")
[QUOTE=NicePete] I’m pretty sure that soy sauce is made from [fermented soy beans](http://en.wikipedia.org/wiki/Soy_sauce). What you’re describing is [fish sauce.](http://en.wikipedia.org/wiki/Fish_sauce) [/QUOTE] BZZZT! Nice try, incomplete answer. 🙂 The soy beans were eventually added to the fish sauce, a Chinese invention. Then, finally, the fish was no longer added. Afterward, I believe, the concept of soy sauce was taken to Japan. See, for example, the explanation found in Mark Kurlansky’s excellent book on _Salt: A World History_. ---
**Author:** ![OneCentStamp](https://avatars.discourse-cdn.com/v4/letter/o/13edae/32.png) [@OneCentStamp](https://boards.straightdope.com/u/OneCentStamp)\ **Post date:** [January 17, 2007, 5:26am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/30 "2007-01-17T05:26:00Z")
[QUOTE=MoodIndigo1] I just throw it in the microwave with water (directions on packet), then hit the “rice” button. \ [/QUOTE] Your microwave has a “rice” button?!? That **RULES**. I would pretend it was, like, a replicator from Star Trek or something. 🆒 ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [January 17, 2007, 7:47am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/31 "2007-01-17T07:47:27Z")
The typical Japanese shoyu no longer contains fish, in fact, it usually has only soybeans, wheat, water and salt. They can contain fish, they can only have soybeans and no flour. ---
**Author:** ![Liberal](https://avatars.discourse-cdn.com/v4/letter/l/848f3c/32.png) [@Liberal](https://boards.straightdope.com/u/Liberal)\ **Post date:** [January 17, 2007, 10:20am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/32 "2007-01-17T10:20:19Z")
[QUOTE=Eva Luna] Use a pot with a glass lid. [/QUOTE] It’d probably be steamed up. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [January 17, 2007, 10:55am UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/33 "2007-01-17T10:55:20Z")
[QUOTE=Liberal] It’d probably be steamed up. [/QUOTE] I’ve got a pot like this, and though it does steam up, eventually the steam beads and runs off, and you can see the rice again. I’d say it’s OK to lift the lid too, but then I usually screw rice up so am not good for advice. I don’t salt my rice. ---
**Author:** ![Trunk](https://avatars.discourse-cdn.com/v4/letter/t/87869e/32.png) [@Trunk](https://boards.straightdope.com/u/Trunk)\ **Post date:** [January 17, 2007, 2:11pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/34 "2007-01-17T14:11:26Z")
I just make rice without salt and then add it when I eat it! Some Japanese put bukkake on rice. I had rice yesterday. I’ve been experimenting with creating my own version of bulgoki. ---
**Author:** ![Duke\_of\_Rat](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Duke\_of\_Rat](https://boards.straightdope.com/u/Duke_of_Rat)\ **Post date:** [January 17, 2007, 3:23pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/35 "2007-01-17T15:23:22Z")
[QUOTE=Trunk] Some Japanese put bukkake on rice. [/QUOTE] So does it make it salty? :eek: ---
**Author:** ![Trunk](https://avatars.discourse-cdn.com/v4/letter/t/87869e/32.png) [@Trunk](https://boards.straightdope.com/u/Trunk)\ **Post date:** [January 17, 2007, 3:34pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/36 "2007-01-17T15:34:45Z")
[QUOTE=Duke of Rat] So does it make it salty? :eek: [/QUOTE] More “umami” than salty. ---
**Author:** ![Duke\_of\_Rat](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Duke\_of\_Rat](https://boards.straightdope.com/u/Duke_of_Rat)\ **Post date:** [January 17, 2007, 4:06pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/37 "2007-01-17T16:06:07Z")
[QUOTE=Trunk] More “umami” than salty. [/QUOTE] I guess that gives a whole new meaning to “we’re going to whip up some rice”. ---
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [January 17, 2007, 4:49pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/38 "2007-01-17T16:49:52Z")
[QUOTE=OneCentStamp] Your microwave has a “rice” button?!? That **RULES**. I would pretend it was, like, a replicator from Star Trek or something. 🆒 [/QUOTE] Rice, long grain, hot. 😉 ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [January 17, 2007, 4:57pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/39 "2007-01-17T16:57:19Z")
My mom melts butter and tosses the raw rice in it before adding the water and simmering. So I guess salt could be added at that point, but she uses lightly salted butter. ---
**Author:** ![Lars\_Aruns](https://avatars.discourse-cdn.com/v4/letter/l/c68b51/32.png) [@Lars\_Aruns](https://boards.straightdope.com/u/Lars_Aruns)\ **Post date:** [January 17, 2007, 5:07pm UTC](https://boards.straightdope.com/t/how-do-you-salt-rice/388243/40 "2007-01-17T17:07:55Z")
[QUOTE=Lamar Mundane] I salt my rice with soy sauce. [/QUOTE] You might want to try Mrs Aruns’ technique sometimes. She flavours rice with **Marmite**. It’s actually not bad! [Previous page](https://boards.straightdope.com/t/how-do-you-salt-rice/388243.md?page=1) [Next page](https://boards.straightdope.com/t/how-do-you-salt-rice/388243.md?page=3)