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You don't find that it gets soggy sometimes when you don't? I know it didn't happened every time before I started washing my rice, but sometimes it would be mushy and the texture all bad.
Post by piggy pablo on Apr 15, 2021 13:23:46 GMT -5
I definitely haven't noticed it be mushy but I always use a rice cooker and generally eat it immediately so maybe there's a lower chance of that happening.
Do yall find it worthwhile/necessary to rinse your rice before cooking?
100% yes. When I see people cooking on TV not rinsing their rice (probably for the sake of time) I cringe so hard inside. The one time I don't rinse it is when I'm making spanish rice, because my grandma didn't rinse it. Plus you're frying it up to begin with, so it's a different cooking situation entirely.
Post by heyyitskait on Apr 16, 2021 11:31:26 GMT -5
Wash your rice if you want. I think it’s one of those things that you’re always going to find conflicting information about. Sometimes we do it, sometimes we don’t. Depends on how we’re feeling. They told us in culinary school that washing it removes excess starch, but it also takes some nutrients with it. But it’s rice so, not like theres much nutritional value there anyway.
Wash and peel your vegetables. Unless you want E. Coli or something.
Post by potentpotables on Apr 16, 2021 13:00:38 GMT -5
I make my rice in the instant pot and after perfect rice the first time, I haven't been able to replicate it. Directions online say to do a cup of water for every cup of rice, and then do 3 minute pressure cook with 10 minute slow pressure release followed by the manual pressure release. It doesn't cook enough. I did 5 minutes last time, it was a little better. Any thoughts?
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I make my rice in the instant pot and after perfect rice the first time, I haven't been able to replicate it. Directions online say to do a cup of water for every cup of rice, and then do 3 minute pressure cook with 10 minute slow pressure release followed by the manual pressure release. It doesn't cook enough. I did 5 minutes last time, it was a little better. Any thoughts?
Mine is automatic so I can't say on timing but I do 2 to 1 water to rice.
I make my rice in the instant pot and after perfect rice the first time, I haven't been able to replicate it. Directions online say to do a cup of water for every cup of rice, and then do 3 minute pressure cook with 10 minute slow pressure release followed by the manual pressure release. It doesn't cook enough. I did 5 minutes last time, it was a little better. Any thoughts?
Mine is automatic so I can't say on timing but I do 2 to 1 water to rice.
what kind of rice cooker do you have? Mine might be sus but I don’t use it a crazy amount.
I made some pink lady apple, blueberry, seedless black grape, ginger and whole fennel juice this morning. It's pretty fucking good - like 8 out of 10. Despite all the fennel, the pink ladies are the thing you taste the most. Having some fennel always reminds me of cioppino. Damn I love that shit.
I didn’t weigh in on rice, but I’d say jambalaya and paella are two of the more exceptional rice dishes for me.
Here’s the thing. Washing your rice seems dependent on how you cook it. If you steam it it may not matter as much as if you 2:1 it with water and seal the pot for 20 minutes. My mom used to cook it the backwards way where she didn’t cover the pot and put the rice in a colander over the pot of water when finished. It was perfect and fluffy 100% of the time.
Some people like to toast their rice in a dry skillet before starting it too bringing in new flavors. That’s a chef technique bringing out nuttiness. You definitely don’t want to wash your rice if you’re utilizing that method.