Juqu
Rice and pasta can be cooked the same way.
Mar 5 at 8:58amWeb
Show threadForeverComicalMar 5
What’s this? A recipe for soggy rice?
Show threadinclementimmigrantMar 5
It’s a recipe for extra White rice.
Show threadfilcukMar 5

Can, doesn’t mean it should. Rice should be cooked in just enough water for it to be absorbed or boiled off. Many types of rice are packaged with added minerals and shouldn’t be washed (check your packaging, you loose this if you have to drain).

Even the cheapest rice cookers use clever physics to fully automate this process and make it come out perfect every time.

Show threadRooster326Mar 5

Have you tried not washing rice?

It turns into a gloopy mess.

Show threadgrapefruittroubleMar 5
depends on the rice, how much starch. Jasmine - no need to wash, Sushi - must wash
Show threadBluewingMar 5
Unless you are making sushi or risotto, why would anyone not cook Jasmine rice? Anything other rice is less than ideal.
Show threadFlexibleToastMar 5
Calrose all day.
Show threadwonderingwandererMar 5
Basmati is pretty good too, but yeah it’s tough to beat jasmine rice…
Show threadMinnesotaGoddamMar 5
there are so many different grains of rice why limit yourself to one
Show threadfilcukMar 5
I would again suggest you check your particular packaging. It should say whether to wash or not.
Sushi rice is supposed to be very sticky, I don’t wash any rice where I live.
Show threadwonderingwandererMar 5
Some rice is prewashed before the minerals are added
Show threadchatokunMar 5
I almost never wash rice unless I’m doing it for korean dishes that use the water, and I don’t have that issue. I do use a cheap rice cooker, and it comes out fine.
Show threadAlberatMar 5
what countries still have fortified rice? it feels like a cold war thing idky
Show threadfilcukMar 5
In an era of overprocessed foods engineered to be cheap and look good, adding back micronutrients wherever possible still makes sense I think.
It’s definitely done where I live.
Show threadcurrycourierMar 5
I mean salt is still iodized. Fun fact, adding iodine to salt is actually seen as one of the most cost effective public health measures ever done.
Show threadSaveTheTuaHawkMar 6
and leaves the salt bitter.
Show threadfrostysauceMar 5
The US consumes plenty of enriched rice.
Show threadOR3XMar 5
I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
Show threadcaptcha_incorrectMar 5
That absolutly depends on the type and quality of the rice.
Show threadBananaIsABerryMar 5

Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.

It’s also way easier to make a huge batch of rice this way.

Show threadOR3XMar 5
Completely disagree, but I suppose it’s a matter of preference.
Show threadDruidMar 5
I’ve found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect
Show threadMinnesotaGoddamMar 5

i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result.

i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days