Do you soak your rice?

MrsDangermouse

MrsDangermouse

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Here's a question for the hive mind: does rice taste better or have a better texture if its soaked or unsoaked before cooking? I'm mostly talking about plain white rice...basmati, jasmine etc. rather than specialist grains that need to be soaked.

Personally I don't tend to soak jasmine rice but I do like to soak basmati for half an hour or so before cooking. I'm not consistent about it though and if I don't have time then I don't bother, but I've often wondered if there's any noticeable taste or texture difference. Do we have any rice experts here?
 
I don't soak my rice, just rinse until the water runs mostly clear. I use Texas Basmati or regular old Texas Long Grain rice.

CD
 
Nope, I don´t soak it.
I wonder whether the reason was (originally) to remove any dirt or detritus from it.
A couple of years ago I was giving an Indian Food Course in Caracas and we invited the First Secretary from the Embassy, and his wife. She assured me it was important to soak the rice first. Why - I don´t know.
 
karadekoolaid said:
Nope, I don´t soak it.
I wonder whether the reason was (originally) to remove any dirt or detritus from it.
A couple of years ago I was giving an Indian Food Course in Caracas and we invited the First Secretary from the Embassy, and his wife. She assured me it was important to soak the rice first. Why - I don´t know.
Click to expand...

I mentioned elsewhere I watch an Indian cooking channel. It seems they always soak the rice - at least they do in every recipe I've watched containing rice. I believe its to remove excessive starch so that the grain stay separate. It probably also shortens the cooking time. When I first learned to cook rice such as Basmati, I was told to rinse it in a sieve until the water runs clear (or in a saucepan, pouring off the water each time until it runs clear). I'm not sure who told me this - it was probably a former partner who was quite a good cook. I sometimes still do that though I'm not sure if it makes a big difference.
 
Rinsing white rice removes loose, surface starch that is left behind when the whole grain rice is milled. That makes the rice less sticky, and more fluffy. I use a sieve to rinse mine until the water coming out looks clear.

CD
 
Morning Glory said:
So why do you do it? Does it shorten cooking time?
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Yes a little. I always cook rice in the oven. Soaking allows for a pre-absorption and turns the rice totally opaque and I believe there is some science that the nutrients are more bioavailable, but I'd have to check that. I also rinse before soaking. Rinsing rice is basically to remove the arsenic that has been found in lots of rice and other undesirable traveling abnormalities. Cheers.
 
Always. Only because my Mom and Grandma did it. They told me it was a must. Washes the excess starch off and the rice absorbs some water that mays it fluffier? I always try to do it at least 4 hours before cooking. I use Jasmine rice 90% of the time; Basmati the other 10%.
 
I use Calrose White Rice exclusively and only rinse the Rice well (until the water runs clear), not soak it though.
Although, a chef that I "follow" from Hawaii says that you should soak it for 30 minutes prior to cooking it in the electric Rice Cooker.
<edit- and yes, this chef did say that it improves the texture of the Rice, but not the taste>
 
This is how you do it. According to my daughter who's spent time in Japan.
Use quality rice. I now buy jasmine in 5kg bags.
Soak for 30 mins while rinsing and pouring out water at least 5 times.
Then cook in microwave.
Her rice is the fluffiest rice I've ever eaten and great next day for fried rice.

Russ
 
Morning Glory said:
mentioned elsewhere I watch an Indian cooking channel. It seems they always soak the rice - at least they do in every recipe I've watched containing rice. I believe its to remove excessive starch so that the grain stay separate. It probably also shortens the cooking time. When I first learned to cook rice such as Basmati, I was told to rinse it in a sieve until the water runs clear (or in a saucepan, pouring off the water each time until it runs clear). I'm not sure who told me this - it was probably a former partner who was quite a good cook. I sometimes still do that though I'm not sure if it makes a big difference
Click to expand...
I learned to cook rice after Mrs Singh, in Brockley, SE4. She´d make it like pasta: a pot full of water, boil the rice for 8-10 minutes, drain.
Never had a problem with sticky or unfluffy rice. And no soaking.
 
kaneohegirlinaz said:
I use Calrose White Rice exclusively and only rinse the Rice well (until the water runs clear), not soak it though.
Although, a chef that I "follow" from Hawaii says that you should soak it for 30 minutes prior to cooking it in the electric Rice Cooker.
<edit- and yes, this chef did say that it improves the texture of the Rice, but not the taste>
Click to expand...

As much as possible, I use Texas grown rice, to support the Texas economy, and lower my carbon footprint (Texas rice comes from about 250 miles away).

Texas grows long grain rice, including basmati. If I want jasmine, I have to get it from out of state. But, for my uses, I don't need a wide variety of rices.

CD
 
When I first came across Madhur Jaffrey in the 80s she advised soaking rice for at least 30 minutes. We generally eat local Jasmine rice which I swirl around in water in the rice cooker bowl a few times until it shows clear. Then leave it to soak until I'm ready to cook it (up to a couple of hours).

I have no idea what, if any, difference it makes.
 
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