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[QUESTION] What are your favorite spices to use in soups?
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Don't wash your rice for any kind of flavor reasons. Wash your rice because there might be bugs in it.
Tbf, there's also bugs in your flour. And dirt in your salt and sugar.
Arguably salt is dirt. You mine it out of the ground afterall (unless it's sea salt).
I've eaten rice all my life and was taught to wash rice before cooking it. I've seen and eaten the starchiness that happens when not washing it and the difference is very noticeable. Rice was very gooey and starchy when not washed, versus a nice firm and chewy rice you would get from a restaurant when you do wash. Also washing it can clean out any bugs or dirt. It just made sense imo
I used to never wash my rice, but did notice the rice sludge in the rice cooker so figured, why not, let's wash it, and no more sludge, go figure. I even bought one of those two piece rice washing bowls from amazon which makes it so much easier. I'm a rice washing convert. Also, rice cookers are the greatest invention since sliced bread.
These comments are interesting. I have never washed rice, nor even considered it. Now I want to try it out and see what difference I can experience!
Some places mandate added minerals, which will wash off on rinse. Check the packaging.
Not that it's mission critical if you find washed rice better.
Interesting. Though anybody literate in the scientific method knows that one study doesn't mean much. Whether it's placebo or not, I notice a difference in the finished product when I wash rice, so I will continue to do so.
Naah, just use it as is. In fact, throw some extra dirt in there and spit in it for good measure. It gives it character.
tldr; no
(Yes if you’re a clean freak)
Thanks deeply_moving_queef
💨
TL; DR,
Only if you're concerned about removing dust, insects, little stones, bits of husk left from the rice hulling process, arsenic, and 20-40% of microplastics. The amount of those things is influenced by the region in which it's produced. Stickiness reduction from washing is nominal due to there being two different types of starch. The kind on the surface is different than the variety inside the grain, which is what affects the stickiness.
Not part of the article:
If you're interested in less sticky rice, try toasting it first. It's a game changer.
https://www.foodnetwork.com/recipes/food-network-kitchen/toasted-rice-recipe-2104154
I've never bothered rinsing, but probably will now because of microplastics and arsenic. I've never seen impurities like what are listed, but I only buy rice produced in California.
Finally. That’s what I got out of the article as well, but it also confirmed my bias
This can't be right. They must have something off with their method.
You can even see murky, starchy white water drain out of the bowl the first couple of times you rinse and stir the uncooked rice. If that's not starch then what is it? The water will come out visibly cleaner with each round of rinsing and stirring.
Sure it could be placebo but I definitely feel that I can tell the difference between unwashed and washed rice.
Argument goes that the easily removed starch is all very short chain polymers, where the stickyness is more due to medium chain and highly branched molecules. I would honestly not be surprised if some of the cloudy water was also talc or other inorganic anti-clumping agents.
The type of rice you're cooking is also very important.
Not reading because yes you should
Unless you're using Minute Rice (which is already pre-washed before it goes in the box): Yes.