Once I discovered this method, I never looked back!
Once I discovered this method, I never looked back!
That method even works in a rice cooker! Its how my parents taught me how to measure and how i cooked rice for many Years.
That being said. We are KKF! That method is the Victorinox of rice cooking. Works for everyone who occasionally eats rice, but might not be enough for those who have rice in their veins. I'm definitely not looking to find my Unicorn (spend 3 years learning to cook rice like at Sukiyabashi Jiro) but if i can find the Gengetsu of rice cooking methods, ill be made in the shade.
Wash your rice or your crotch would explode, at least that's what I was taught.
Hot take. All y'all saying you wash till the liquid runs clear are liars! You rinse like 4-5 times max, not the 10-20 times or whatever you'd have to do to get crystal clear water.
I rinse until pouring more water in, swirling the bowl, and pouring the water out leads to clear water. That's between 6-12 rinses. If you want to wash it until it is clear after you swirl it with your hands, thats like more than 20 for me... takes forever and I haven't noticed a taste difference. Number of water changes also varies greatly with type of rice. White rice is the starchiest for me. If you're worried about wasting water, you can pour it into a bucket to save for your plants. Probably not houseplants, but outdoor plants should be fine with a little starch...? You can also use smaller amounts of water for the initial rinses. I also find maximizing the number of rinses / minute is better than trying to get all the dirty water out of the rice. Draining water is the most time consuming step.I’ll typically wash 3–4 times to get the water clear enough, any more than that is a terrible waste of water.
I'll take a look for the thread later, but i thought the ice was something about the longer the water takes to come up to temp, the fluffier the rice turns out?
what happens if you forgo washing alltogether? gummy rice? arsenic death ?
Good that you put the rinsing water to good use on your plants! I’ve never used a sieve to wash rice—finding it more effective to cover rice with water, vigorously swishing around with my hand, drain and repeat until water runs clear.
I rinse until pouring more water in, swirling the bowl, and pouring the water out leads to clear water. That's between 6-12 rinses. If you want to wash it until it is clear after you swirl it with your hands, thats like more than 20 for me... takes forever and I haven't noticed a taste difference
I dont think the methodology is as important ,as the peace stirring rice brings to the soul.
Once I discovered this method, I never looked back!
Ever since I bought a rice cooker
We're on the fence about getting one!
"No space for this single purpose appliance"....
but then I go to their house and I see toaster!
So true!
...
Wonder if it's because in Chinese culture 3 is considered a lucky number, whereas 4 is an unlucky number? We're a very superstitious lot. Personally I (Chinese-American) typically rinse rice 3–4 times, been doing it that way for half a century, ain't gonna change.My ex's family own Chinese restaurant, and her parents were chefs. I was told by them you must always rinse the rice three times. No more, no less. I never got a clear explanation why, but that's what I always do.
I'll add that different varietals of rice have very different cooking properties (even within Japanese short grain rice). Most Japanese short grain white rice is mostly composed of starch, fat, and protein and different varietals have those in different proportions.
Milling rates also have a huge effect on how much you should or shouldn't soak rice. Japanese short grain brown rice need a fairly long soak, haiga mai less so (but still needs a decent amount of time). Most Japanese short grain table rice like kagayaki, hitomebore, yumepirika, koshihikari, and others are milled to around 90% - give or take a fairly substantial margin of 10% either way. Even a quick 15-20 minute soak can have a nice impact on those.
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But if we're talking about ways to make the best rice here's what I think makes a bigger difference than how many times you wash or how long you soak:
- buy freshly milled rice instead of the stale, dried out stuff you get at most supermarkets.
- learn to use a donabe well (if possible, kamado donabe).
Just these two things will transform your rice world. I always thought donabe cooked rice has overhyped and overblown until the first time I ate rice from somebody who actually knew how to cook it using donabe. Legit game changer. I bought one of my own, spent a week burning rice, got that hang of it, and never looked back.
Once I discovered this method, I never looked back!
I used to do:
Boil 1.5 c water
Add 1c rice and salt
Very low covered simmer 10 mins
Take off heat and let sit for 10 mins
Fluff and serve
Then I discovered this method, which seems counterintuitive because it's less water and more time, but it's 100% spot on every time. Fully separated, perfectly cooked grains. I used to wash but especially with this method I can't tell any difference.
https://www.bonappetit.com/recipe/the-perfect-pot-of-rice
Add 1c rice and 1.25c cold water and salt
Bring to a boil
Turn down to a very low simmer 18 mins
Take off heat and let sit for 10 mins
Fluff and serve
I'm using a huge bag of jasmine rice.
Try it!
I like the knuckle hack but TBH I don't find measuring water so much of a chore!The beauty of the method I mentioned is you don't even measure the water! Well, not really anyway.
Yeah, it might have been as simple as that. Even for Chinese people, they were super-superstitious. Miswash the rice, bad night at the casino.Wonder if it's because in Chinese culture 3 is considered a lucky number, whereas 4 is an unlucky number? We're a very superstitious lot. Personally I (Chinese-American) typically rinse rice 3–4 times, been doing it that way for half a century, ain't gonna change.
I grew up making rice in Hawaii—where my family would never rinse rice more than 3–4 times—which would be considered wasteful. People in Hawaii are charged for the amount of water their home uses.
Just rinse until the water no longer looks like horchata.
Try some Orange Bang next time. Or any flavor or Jarritos.Hey @M1k3? I've been rinsing with horchata. It never seems to end
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