The day my rice cooker taught me I was a fool for 5 years

I was making my usual Tuesday night rice and beans, same $1 bag of rice from Aldi. I always measured 2 cups of rice and filled the water to the second knuckle on my finger, that's how my mom did it. Then my buddy Dave comes over and says why are you washing it in the pot like that, you gotta rinse it in a strainer first. I rinsed it and the water came out cloudy for like 3 rinses, all that starch was making it mushy the whole time. Anybody else grow up doing some method that turned out to be totally backwards?

2 comments

2 Comments

hannahh5317d ago

Bet you that cloudy starch is exactly what gave it that comforting sticky texture I love too much to give up.

benwilliams17d ago

Rinsing rice is one of those things nobody tells you until you're 30 years old eating sad, gluey rice. I switched to a fine mesh strainer and now I just run cold water over it until it runs clear, usually 3 or 4 rinses. The texture difference is night and day, especially with cheaper long grain stuff from Aldi. Also, pro tip for the knuckle method - that only works if you keep the exact same pot and burner setup. I just use a 2 to 1 water to rice ratio and it comes out perfect every time.

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