Do you rinse your rice? I've always felt like it's too much of a hassle to be worth it.

Do you rinse your rice? I've always felt like it's too much of a hassle to be worth it.

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  1. 4 weeks ago
    Anonymous

    Yes, but not the way you think.

    • 4 weeks ago
      Anonymous

      with piss?

      • 4 weeks ago
        Anonymous

        No. Boil water, add unrinsed rice, boil rice in water until not-quite-done, drain, rinse, shake dry, re-add to the pot, lid it, set to high heat, keep your hand on the lid then, when the lid is too hot to keep it there, off the heat and let the rice finish in the steam of its own residual heat.
        Perfectly fluffy rice. Every. Single. Time.
        Can anyone guess who makes plain white rice this way?

        • 4 weeks ago
          Anonymous

          >Can anyone guess who makes plain white rice this way?
          you?

          • 4 weeks ago
            Anonymous

            kek
            I meant culture, but yes, that is technically correct. My extended family and an entire region of the world do it this way.

            • 4 weeks ago
              Anonymous

              every pacific islander except the ones with rice cookers

        • 4 weeks ago
          Anonymous

          >Boil water, add unrinsed rice, boil rice in water until not-quite-done, drain, rinse, shake dry, re-add to the pot, lid it, set to high heat, keep your hand on the lid then, when the lid is too hot to keep it there, off the heat and let the rice finish in the steam of its own residual heat.
          What is wrong with you?

        • 4 weeks ago
          Anonymous

          kek
          I meant culture, but yes, that is technically correct. My extended family and an entire region of the world do it this way.

          for some strange reason I want to say spanish or filipino. Maybe brazil

        • 4 weeks ago
          Anonymous

          god fricking damn what a hassle

          here is how I make rice

          >put rice in rice cooker
          >put water
          >close rice cooker lid
          >press rice cooker button
          >???
          >perfect rice

          • 4 weeks ago
            Anonymous

            Overcooked rice every time. Rice cookers are shit and the reason that restaurant rice is always too squishy.

            • 4 weeks ago
              Anonymous

              does your rice cooker bowl also get scratched if you put rice in it? Might explain why it gets overcooked

              • 4 weeks ago
                Anonymous

                I don't have one. I'm talking about rice other people and venues that have served me rice from a rice cooker. There's no chew to it at all. You could masticate it without teeth.

              • 4 weeks ago
                Anonymous

                you know what the follow up question is anon don't be shy

              • 4 weeks ago
                Anonymous

                Who the hell likes rice 'al dente'?

            • 4 weeks ago
              Anonymous

              >Overcooked rice every time
              That's just your opinion man

              >the reason that restaurant rice is always too squishy
              I love squishy rice, I love restaurant rice

              Besides, rice cookers stop cooking when all water has evaporated. If you want them to stop "overcooking", use less water.

              • 4 weeks ago
                Anonymous

                >That's just your opinion man
                Overcooked isn't an opinion; it's a factual state. "I don't like it," would be an opinion. "I prefer overcooked rice," would be an opinion; admittedly, yours.

              • 4 weeks ago
                Anonymous

                You ignored the part of the post where I explain how a rice cooker works. You are so stupid that you don't know how to use a rice cooker, that's why you get "overcooked rice".

        • 4 weeks ago
          Anonymous

          I've seen a japanese dude on Youtube doing that.

        • 4 weeks ago
          Anonymous

          Jews

          I'm israeli and everyone I knows cooks it like that

        • 4 weeks ago
          Anonymous

          You should be banned from cooking rice

          • 4 weeks ago
            Anonymous

            Him and the hundred million other people in Central Asia and former Persia lmao

  2. 4 weeks ago
    Anonymous

    When my mother-in-law gives us some, I rinse it off because she puts too much salt on it to spite me.

  3. 4 weeks ago
    Anonymous

    A lot of rice comes pre-rinsed. Most Asian rice you buy should be rinsed in a bowl until the water runs mostly clear. If not, then it won't have the right texture when cooked, and will be way too sticky, even slimy. Don't rinse it in a colander, since this doesn't do a good enough job; use a mixing bowl. And don't think you're going to rinse it after you're done boiling it, as if rice is pasta; it will end up way too wet.

    The purpose of rinsing is mostly to remove excess rice starch, some of which is a result of manufacturing, some of which happens when the rice dries out from age and the grains break apart. So, it's more important to rinse older or lower quality rice. If you suspect there may be insect eggs in your rice, you should put the entire bag in the freezer when you first buy it; don't count on rinsing whenever you get around to cooking it to be able to separate any bugs.

    • 4 weeks ago
      Anonymous

      >Don't rinse it in a colander, since this doesn't do a good enough job;
      and be sure to wear your magician robe so it works properly

      • 4 weeks ago
        Anonymous

        Are you a European? I've noticed a lot of Europeans have very weird ideas about how to cook rice.

        1) The colander is only as good as the stream of water coming out of your faucet, which never covers every grain of rice at the same time. It's way less efficient and takes longer.
        2) There's no way to determine how well rinsed the rice is along the way, like you can in a mixing bowl.
        3) The texture of most colanders is like sandpaper to a grain of rice. If you are agitating the rice in your colander as you're rinsing it, then you are actively releasing even more rice starch while you work.
        4) Don't pretend like you don't own a mixing bowl. You do. You're just intentionally trying to be a homosexual right now because you enjoy the sensation of semen in your anus.

        • 4 weeks ago
          Anonymous

          none of that is real and you can look at the stream of water coming out the bottom

          • 4 weeks ago
            Anonymous

            German confirmed. I bet you boil rice like pasta and then strain it after 10 minutes in the same colander.

            • 4 weeks ago
              Anonymous

              I dont eat pasta

              • 4 weeks ago
                Anonymous

                Did I say that you did?

              • 4 weeks ago
                Anonymous

                yes, I would have to boil pasta in order to boil rice in the same fashion

        • 4 weeks ago
          Anonymous

          >mixing bowl
          just use the rice cooker bowl no need to dirty another bowl

          • 4 weeks ago
            Anonymous

            IIRC, this can damage the nonstick coating of those things, but I never liked doing it all in the same bowl like that because it's impossible to measure the amount of water you're adding.

            • 4 weeks ago
              Anonymous

              what kind of aliexpress rice cooker do you have where pouring water into the bowl can damage the coating?

              • 4 weeks ago
                Anonymous

                Any more comments from the peanut gallery?

              • 4 weeks ago
                Anonymous

                shaking the rice around which will scratch it. Probably only a problem eith cheap chinkshit ones tho like you say

                I rinse my rice now that it is full of bugs. They float at least.

              • 4 weeks ago
                Anonymous

                Rice is not hard enough to damage the coating you massive moron

              • 4 weeks ago
                Anonymous

                Are you trying to argue that rice is softer than rice?

              • 4 weeks ago
                Anonymous

                >t. Illiterate

        • 4 weeks ago
          Anonymous

          yes i would like to be redirected to the based department, ill hold

    • 4 weeks ago
      Anonymous

      And don't think you're going to rinse it after you're done boiling it, as if rice is pasta; it will end up way too wet.
      Look up persian rice. They actually rinse it, boil it like pasta, rinse it again, then steam it with oil. This creates the least sticky rice possible since the starch released while cooking is rinsed off.

    • 4 weeks ago
      Anonymous

      >And don't think you're going to rinse it after you're done boiling it, as if rice is pasta
      What the frick are you talking about? What kind of moron rinses pasta after cooking it?

      • 4 weeks ago
        Anonymous

        Japanese dried wheat noodles, which are not heated during production, are washed after boiling to remove stickiness and excess odor.

        Different food cultures have different cooking methods.
        The rest is a matter of personal preference.

        • 4 weeks ago
          Anonymous

          Asian noodles aren't normally referred to as pasta, ESL-kun

          • 4 weeks ago
            Anonymous

            I'm just listing noodles made from wheat in different countries with different production methods as a comparison.

          • 4 weeks ago
            Anonymous

            >ESL-kun
            By the way, ESL would write better English.
            My English is machine translated.
            And I was born in Japan.

            • 4 weeks ago
              Anonymous

              Well in that case, we don't usually call your noodles pasta, nip-kun. Now you know.

              • 4 weeks ago
                Anonymous

                NTA but why do Americans call spaghetti (and sometimes lasagna sheets) noodles sometimes?

              • 4 weeks ago
                Anonymous

                >NTA but why do Americans call spaghetti (and sometimes lasagna sheets) noodles sometimes?
                Because they ARE noodles, you dumb fricking moron?
                Holy shit, is it even POSSIBLE for anyone to be more moronic than you?

              • 4 weeks ago
                Anonymous

                Lasagna sheets are noodles? What

              • 4 weeks ago
                Anonymous

                they're not noodles at all though

                Lasagna sheets are noodles? What

                yeah Americans think so at least, just google lasagna noodle you get a ton of results

              • 4 weeks ago
                Anonymous

                By googling "lasagna noodles" I get what actually seems like noodles, not sheets

              • 4 weeks ago
                Anonymous

                Image search gives you stuff that looks more like big tagliatelle but the recipes are showing how to make actual lasagna sheets

              • 4 weeks ago
                Anonymous

                Holy shit

              • 4 weeks ago
                Anonymous

                I'm gonna blow your mind real quick but the only difference between those two things is whether or not you cut the sheets into strips

              • 4 weeks ago
                Anonymous

                So what? Size matters. Do you also call your knife a "sword"?

              • 4 weeks ago
                Anonymous

                yes but they're making proper sheets in the recipes and still calling them noodles

              • 4 weeks ago
                Anonymous

                I'm gonna blow your mind real quick but the only difference between something and anything else is the amount of atoms

              • 4 weeks ago
                Anonymous

                Sometimes the type of atoms matters.

              • 4 weeks ago
                Anonymous

                So you're saying if I add enough hydrogen atoms to a glass of water, I can get gold?

              • 4 weeks ago
                Anonymous

                >Anon tries to be smart, reveals he doesn't understand what an atom is

              • 4 weeks ago
                Anonymous

                They are a cursed and backwards people.

              • 4 weeks ago
                Anonymous

                Pretty much. Their rural region is so massive that the uneducated morons compose an unusually large number of people. The same thing applies to Russia.

              • 4 weeks ago
                Anonymous

                I think 90% of the embarrassing rural food culture of America is descended from Germans, which explains a lot.

              • 4 weeks ago
                Anonymous

                I am not trying to play word games.
                I just wanted to discuss the fact that similar ingredients are prepared in different ways in different countries.

              • 4 weeks ago
                Anonymous

                It's not playing word games you moronic homosexual, when you call something by a word that is not typically used to describe it you end up saying shit that sounds fricking stupid to people who assume you're talking about the thing you used the word for. Pasta is generally used to describe the type of noodles and other shapes used in Italian cuisine, so when you talk about rinsing pasta you sound like a dumbshit because people don't fricking do that unless they're mentally deficient.

              • 4 weeks ago
                Anonymous

                >when you call something by a word that is not typically used to describe it you end up saying shit that sounds fricking stupid to people who assume you're talking about the thing you used the word for
                just like Americans who call pasta "noodles"

              • 4 weeks ago
                Anonymous

                >just like Americans who call pasta "noodles"
                German detected.

              • 4 weeks ago
                Anonymous

                If pasta = noodles then noodles = pasta, that's just common sense
                If you don't agree you're definitely American, and not a very bright one at that

              • 4 weeks ago
                Anonymous

                >If ice=water then water=ice
                Anon doesn't understand sub-classifications. Sad.

              • 4 weeks ago
                Anonymous

                Noodle is used to describe a specific shape of pasta, usually. Ya know, the noodle shaped stuff.

              • 4 weeks ago
                Anonymous

                ah yes, noodles

                >If ice=water then water=ice
                Anon doesn't understand sub-classifications. Sad.

                do people call ice "water"? Is this common where you live? I've never heard it before personally.
                1=2 then 2=1 isn't correct either, and it does not discredit my point much like you're failing to do here. You Americans are so silly...

              • 4 weeks ago
                Anonymous

                This is embarassing to read anon

              • 4 weeks ago
                Anonymous

                You shouldn't take conversations on Culinaly so seriously that you end up embarrassed when you get eviscerated intellectually

              • 4 weeks ago
                Anonymous

                >If ice=water then water=ice
                Anon doesn't understand sub-classifications. Sad.

                I'm very thirsty. brb; going to pour myself a nice cup of steam.

  4. 4 weeks ago
    Anonymous

    depends on what you're cooking, if its rice pudding, risotto, or porridge you specifically shouldn't rinse it first

  5. 4 weeks ago
    Anonymous

    Depends, if your rice tastes weird (you know the taste) it's time to rinse it. It's actually easier to let it soak before cooking. With some brands the water will actually turn into muddy and brown...

    • 4 weeks ago
      Anonymous

      >Depends, if your rice tastes weird (you know the taste) it's time to rinse it.
      What in the actual frick am I reading.

  6. 4 weeks ago
    Anonymous

    I rinse my rice now that it is full of bugs. They float at least.

  7. 4 weeks ago
    Anonymous

    I do not rinse my rice.

    I cook it in a regular pot.

    • 4 weeks ago
      Anonymous

      Who?

  8. 4 weeks ago
    Anonymous

    The rice I buy says it comes pre-rinsed in the package. I've tried rinsing and saw no difference.

    Meanwhile with nip rice the package tells me to rinse. Why don't nips pre-rinse their rice too?

    • 4 weeks ago
      Anonymous

      expires quicker

    • 4 weeks ago
      Anonymous

      >Why don't nips pre-rinse their rice too?
      The only people who don't wash rice are those who don't care about cooking.
      The bran is removed during the milling process, but there is still a lingering odor.
      All you have to do is rinse it with water a few times to flush it out.
      In the first place, no-wash rice is only purchased by those who do not care about cooking.

      • 4 weeks ago
        Anonymous

        You still haven't explained why the manufacturer can't wash it for me before selling me the product.

        This is one of those bizarre questions that when asked provoke a robotic npc answer where the other person completely dodges the point.

        • 4 weeks ago
          Anonymous

          Let me ask you a question.
          Do you understand the meaning of this image?

          • 4 weeks ago
            Anonymous

            It's in Japanese, so no.

            • 4 weeks ago
              Anonymous

              I see you lack basic knowledge.

              First of all, rice has an additional thin layer of bran under the hull.
              This layer has the advantage of protecting the rice from drying out and other deterioration, but if the rice is not stored properly, the layer will rot.
              This decay releases a foul odor.
              However, if too much is removed, the rice dries out too quickly and becomes crumbly.
              Crushed rice can also cause excess sludge.

              >why the manufacturer can't wash it for me before selling me the product.
              And in response to this
              >1. Adding water to rice promotes spoilage.
              >2. Rice that has been exposed to water for an extended period of time will turn into sludge.
              You can heat it once during production like pasta, then dry it and package it, but that does not taste very good.
              In Japan, it is sold as an emergency food under the name Alpha Rice.

              • 4 weeks ago
                Anonymous

                >>1. Adding water to rice promotes spoilage.
                >>2. Rice that has been exposed to water for an extended period of time will turn into sludge.
                Does not happen to the rice I buy

              • 4 weeks ago
                Anonymous

                The rice you are buying has the potential to taste better.
                Or are you consuming it all fresh, right after you buy it?

        • 4 weeks ago
          Anonymous

          One day we'll manage to combine rice rinsing threads with how do I make rice not bland threads and finally get people to realise that rice actually tastes delicious on its own when you prepare it properly.

          >You still haven't explained why the manufacturer can't wash it for me before selling me the product.
          They can, it's called musenmai. It lasts less long and costs a little more for the extra polishing step.

  9. 4 weeks ago
    Anonymous

    >washing rice removes nutrients
    ah yes my favorite nutrient:
    https://en.wikipedia.org/wiki/Selenium

    • 4 weeks ago
      Anonymous

      The link you posted explains it is essential for human health

    • 4 weeks ago
      Anonymous

      my uncle eats selenium tablets because they fix some health issue he has, can't remember the details but it's good for you

  10. 4 weeks ago
    Anonymous

    I usually don't. I like the coating of sludgy starch. It's only a problem if you plan to make fried rice, but you can rinse the leftover rice before you refrigerate it.

  11. 4 weeks ago
    Anonymous

    Basmati rice only needs one quick rinse. Jasmine rice needs multiple rinses until water is clear. I just do it in the rice cooker bowl.
    Rinse 1 cup rice. Add 1.5 cups of water.
    Press "cook".
    Wait 12 minutes. Perfect rice, every time.
    Bonus: Collander remains dry and unmolested

    • 4 weeks ago
      Anonymous

      >Jasmine rice
      The most disgusting human invention ever

      • 4 weeks ago
        Anonymous

        >stop liking things I don't like
        t. Assburgers

  12. 4 weeks ago
    Anonymous

    yes or else they are like glue

  13. 4 weeks ago
    Anonymous

    It takes like 40 seconds and makes a yuge difference

  14. 4 weeks ago
    Anonymous

    When making Chink/Nip/asiatic style rice, you absolutely need to rinse it multiple times. Unlike in Italian risottos, you want as much starch gone from the rice as possible.

    • 4 weeks ago
      Anonymous

      All that is removed is a layer of rotting or degraded bran.
      I always think that many people don't know that bran decomposes.

  15. 4 weeks ago
    Anonymous

    Yes, but it needs to actually sit in the water and soak in a bit to properly get all the excess starch off it before you then rinse it off in a colander.

  16. 4 weeks ago
    Anonymous

    If you have $2 you could easily experiment with a pound of rice: rinse/soak it first then cook it; cook it without rinsing or anything; toast it in butter/oil first then cook it... It's still edible even if you frick it up.

  17. 4 weeks ago
    Anonymous

    Does rice need to be washed to cook the raw egg?

    • 4 weeks ago
      Anonymous

      Yes otherwise the excess starch will trap the heat inside the rice

  18. 4 weeks ago
    Anonymous

    i dont eat rise cuz its disgusting

  19. 4 weeks ago
    Anonymous

    You should absolutely rinse it OP, it changes the end texture substantially

  20. 4 weeks ago
    Anonymous

    i always rinse to make sure i dont eat a weevil

  21. 4 weeks ago
    Anonymous

    It will NEVER be enough because it turns out that rice is made up of sugar molecules. I'm not even joking, especially white rice is nothing but fricking sugar molecules.

    Physiologically speaking a bowl of rice is no different than a can of soda.

    • 4 weeks ago
      Anonymous

      Carbs are sugar, anon

  22. 4 weeks ago
    Anonymous

    Is there any reason to wash brown rice?

    • 4 weeks ago
      Anonymous

      Nah, the trash guy doesn't care if it's clean he'll still take it

  23. 4 weeks ago
    Anonymous

    Why are so many of you people so fricking stupid?

    • 4 weeks ago
      Anonymous

      sorry that not everyone is born knowing how to prepare rice if you don't like it then you can get blocked from my thread

      • 4 weeks ago
        Anonymous

        Just trust your ancestors. They will guide your hands away from the colander.

      • 4 weeks ago
        Anonymous

        dude its a literal google search tier thread. Post pics making something with the rice, google if its worth it to rinse or not. Swear this board has the dumbest posters these days.

        • 4 weeks ago
          Anonymous

          I hope that in time you'll realise what an idiot you've been

  24. 4 weeks ago
    Anonymous

    alright alright I finally bought a nice Zojirushi ricecooker. what sort of meals that include rice are you guys making?

    • 4 weeks ago
      Anonymous

      Same old sloppa I always made but slapped on top of a bowl of rice

    • 4 weeks ago
      Anonymous

      Nobody here cooks you gay

  25. 4 weeks ago
    Hon Hon

    Reminder if you buy grocery store rice it has already been rinsed and no need to further do it, Boiling rice already kills the bacteria that may have deposited upon it and once you are done getting rid of the water you have effectively rinsed them. Unless you buy cargo rice or from some whole supply chain that sells rice bags fresh from the boat you really don't need to go through the hussle. And the only reason to do so is to wash them from the stains of the brown hands that picked them.

    • 4 weeks ago
      Anonymous

      Washing rice nowadays is pretty much purely for texture reasons, not safety.

      99% of rice is totally fine to eat unwashed, but certain brands and types still have a LOT of free starch on the outside, which can result in a rather unpleasant/gummy texture. The only way to really see if this is the case for the type of rice you buy is to try rinsing it in a bowl/pot and see how cloudy the water is.

  26. 4 weeks ago
    Anonymous

    depends on type of rice/specific dish ngl

    >For Asian style plain white rice (i.e. calrose, jasmine, sticky, etc),
    always, especially if using a rice cooker. Never use a strainer tho, just rinse it a few times in the rice cooker pot. Gets really mushy and pasty if you don't I find.

    >For basmati/rice for middle eastern style "loose and fluffy" rice
    pretty optional imo (unless using a rice cooker), I sometimes give it a quick rinse before, but since you just cook it like pasta I find rinsing/strain it after cooking gets rid of any slight gumminess.

    >rissotto/paella/European style rice dishes
    Almost never. Ranges from doing nothing, to straight up ruining the dish, since loose starch for creaminess is generally pretty important in these sorts of dishes

  27. 4 weeks ago
    Anonymous

    if i'm lazy i just toast it in a little bit of oil, gives a similar separation of grains and a nice flavour

    • 4 weeks ago
      Anonymous

      adding some garlic to that oil gives a nice garlic-y taste to the rice if you feel like trying it out

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