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[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
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[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Me too. There is always rice sludge on the lid of the rice cooker and dribbled down the sides if I don't do at least one rinse. Definitely better texture too.
The washing away of some(...) microplastics and arsenic sounds nice, and I'm not concerned over the loss of whatever trace minerals white rice would even have.
White rice in the US is enriched with various vitamins, in a sad attempt to replace the nutrition stripped from milling away the outer part and bran. Better to just eat brown rice, though it also has more arsenic. Ah, isn’t modern food lovely.
There are so many whole grains besides rice though. And in theory they aren't arsenic-laden...
Sure. I just meant as far as rice goes. Quinoa is a good one, or amaranth, buckwheat or even corn.
I believe the article, in the very narrow thing it actually claims, which is that the starches that come off of rice in washing don't matter much in how sticky the rice is. That's mostly down to what kind of rice you're using. Short grain is stickier, longer grains are not.
I'm still 100% going to wash my rice because I don't want to deal with the cleanup on that extra starch, it gets everywhere. And while I haven't had bugs in my rice for a while, it happens sometimes.
100% blatant bullshit, painfully obvious to everyone who's ever cooked rice and tried to cut that specific corner.
The article does seem to accurately portray the findings of the peer reviewed research that it links to. Not saying that it’s infallible, but probably worth considering.