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Just realized my rice went from crunchy mush to perfect after one dumb change
I used to rinse my rice like 5 times because some blog said so, and it always came out sticky and mushy. Then I read on a box of Nishiki that you only rinse once or twice and let it sit for 20 minutes before cooking. Did that for two weeks straight and the texture is totally different now, fluffy and separate instead of that paste I was getting. Does anyone else think the rinsing thing is way overblown or am I just late to this?
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simon71727d ago
Rinsing more than twice is just wasting time honestly. The big thing people miss is the soaking part, that 20 to 30 minutes lets the grain take in water so it cooks even instead of turning to glue on the outside. I do one quick rinse, drain, then let it sit covered for a bit before it hits the pot. Also dropping the water ratio a touch helped me way more than any rinsing trick ever did.
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