Do You Rinse Your Rice

Do you rinse your rice?

  • Yes

    Votes: 3 33.3%

  • No

    Votes: 3 33.3%

  • Sometimes

    Votes: 3 33.3%
  • Total voters
    9
PAcanis said:
No.
I used to, but stopped. I didn't notice any difference.

You're talking Minute Rice, right?
:laugh:
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Of course! These all cook in a minute...
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Depends. With regular rice, I often cook it in a little oil or butter to brown a bit before adding water. Doing that gives the rice a bit of a nutty flavor. With jasmine or basmati, I usually rinse because we quite often buy from the Asian market and the rice can be dusty.

Oh, I rinse regular white rice when making fried rice to get rid of excess starch so the finished rice isn't gloppy. I also make it the day before and spread out on a sheet pan so it can dry in refrigerator.
 
I'm not understanding why drying rice in the road would mean it needs washed.
It still gets processed, doesn't it? The hull needs removed and some kind of washing before it's bagged?
I'm guessing this is a, it all depends what country the rice is from thing?
 
I've heard of making fried rice from leftover rice, but I didn't know about spreading it out to help dry. That's what I do to chicken wings I am going to fry.
 
PAcanis said:
I'm not understanding why drying rice in the road would mean it needs washed.
It still gets processed, doesn't it? The hull needs removed and some kind of washing before it's bagged?
I'm guessing this is a, it all depends what country the rice is from thing?
Click to expand...
We still got stones in our lentils & beans...
So I'm not counting on rice being washed :)
 
Can't say I wash rice. Since I don't cook by the 2:1 method (my rice gets boiled, like pasta), and dirt/dust gets washed off when I strain it.
PAcanis said:
've heard of making fried rice from leftover rice, but I didn't know about spreading it out to help dry.
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Stir-fried rice has to be cold, and dry(ish), otherwise it will stick to the pan. Regular Chinese fried rice is made from yesterday's rice, stored in the fridge overnight.
 
karadekoolaid said:
Can't say I wash rice. Since I don't cook by the 2:1 method (my rice gets boiled, like pasta), and dirt/dust gets washed off when I strain it.

Stir-fried rice has to be cold, and dry(ish), otherwise it will stick to the pan. Regular Chinese fried rice is made from yesterday's rice, stored in the fridge overnight.
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What type of rice do you use?
I like Jasmine (pandan) rice. It doesn't handle vigorous cooking very well.
Basmati is tougher
 
I always wash my Rice until the water runs clear.
Don't like too much starch on that ever present White Rice.
I buy [edit - Calrose] Botan brand medium grain white rice, back home I buy Hinode brand, but here in Cowboyville Arizona, there's only Botan.
I'm not a fan of the other types of Rice.
 
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