Finally figured out why my rice was always mushy

Kept seeing people on here say to rinse rice until the water runs clear. I was doing that but my rice still came out clumpy. Last week I actually timed myself and realized I was only rinsing for like 20 seconds. That's not enough. Grains need like a full minute of agitation to get the starch off. Has anyone else found a specific technique that actually works better than just watching the water color?

2 comments

2 Comments

ben40220d ago

Huh, I actually have to disagree here. I've been rinsing my rice for maybe 10 seconds and just shaking it in the strainer and it comes out perfect every time.

kai_knight120d ago

My buddy Kyle spent months making sticky rice and getting pissed about it. He's this super precise dude, times everything. He started rinsing for exactly 90 seconds with cold water and rubbing the grains together in his hands. Came out perfect every single time after that. He even got a fine mesh strainer just for rice so the water drains faster. Pretty sure he'd tell you 20 seconds is a rookie mistake.