If it really bothers you, you could collect it in a bucket and use it to water plants or something.
It can't be helped though, that's just how you make rice
That's what my mom does. No water waste here.
Except recently I've been eating much less rice so she's been complaining about having to use a hose and waste clean water. Sorry mom.
You don’t, unless you’re a asiatic. If that’s the case, then all the rice you buy is most likely laced with tons of pollutants and then you must rinse or enjoy cancer.
>Put rice in a bowl >pour water >shuffle the rice with your hands pretty good >Dump the milky water >repeat process until water is clear enough to see through
The harder and more thorough you wash the lighter and less sticky the rice will be because you're removing the extra starch.
Of course if you are in need of more energy you can always leave that starch in and just give it a light wash
If you aren't stupid you'll be buying jasmine rice. Jasmine rice is only sold by shady Asian companies. Rince your fricking rice. >but my bland supermarket own brand rice doesn't need to be washed!
Why are you buying it to begin with?
you want to fill with water, swish quickly, and dump the water for the first few seconds to rinse away the freshest surface dirt/dust so that dirty starchy water doesn't get absorbed by the rice. Then after the first 30 seconds or so you can start doing longer rinses while gently moving the rice around with your hand to get the deeper starch dust cleaned off. Then once your water is mostly clear you're good to go.
Should take less than a minute or two depending on how much rice you're preparing.
This. Put the rice in a strain and a bowl of water and play around with the rice with your hand in the water, pour it out, fill in new water, and repeat until the water is clear.
[...]
Straining doesn't work, they grains just slip through the cracks
>Straining doesn't work, they grains just slip through the cracks
Buy a better strain.
put the rice in the rice cooker bowl, fill it with water while swishing, let it settle, dump water, fill, swish, settle, dump, fill, swish, settle, dump, by that time it's probably good so fill with final amount of water and cook.
I put a sieve in a bowl and wash the rice that way.
I keep doing it until the water is clear. Not 100% usually though.
This
And in a pinch, put the rice in a bowl and use a plate on top to strain that water out. Do it once or thrice and you should have good rice and clearer water coming out. You will lose a bit of rice doing it this way. Who fricking cares
I pour water in the pot, stir the rice with my fingers, pour it out, and repeat one more time.
Rinsing twice is all that's really necessary. Once to rinse it, and once again to rinse any remaining rinsewater out.
You should do it if you want to use it for many years.
I exclusively use an enameled cast iron dutch oven or a stainless steel pressure cooker for rice. There is no teflon in my kitchen.
There's nothing wrong with that.
are you serious? like the rice itself is too abrasive for the non stick or what?
It sticks to the pot and you don't want the flaked stuff to get mixed in with the rice.
I've been doing it for years in the same one and this hasn't happened at all. I could see this being an issue, but how long are we talking about here? I think we've used the same one for 5-7 years and no issues.
I think it depends on the manufacturer and price.
It also depends on the strength of the wash.
I'm currently using a Hitachi rice cooker, and it has a six-year warranty on the pot.
(Zojirushi has a three year warranty)
However, the bottom of the pot is uneven and seems to peel easily, so I refrain from washing it.
I've been doing it for years in the same one and this hasn't happened at all. I could see this being an issue, but how long are we talking about here? I think we've used the same one for 5-7 years and no issues.
If you wash the rice so hard that it scratches the pan, it will break up the rice.
Is this only in cheap shitty one or do like, $500 ones have this issue as well?
Nothing in the world is perfect, so be careful if you want to use it for a long time.
For example, if you buy a $500 rice cooker, you should buy a spare pot.
-Measure it.
-Put it on the strainer.
-Put said strainer under the open faucet, letting water run over the rice while I shift it around for a minute or two.
-Let the excess water run off after I close the faucet.
-Put the rice on the pot with the measured water, salt, oil and chopped pepper.
-wala. You can now turn up the heat.
There's no need to rinse it unless you live in a shithole third-world country. Or if you want a drier, less clumpy batch of rice, that is.
>Put rice in a bowl >pour water >shuffle the rice with your hands pretty good >Dump the milky water >repeat process until water is clear enough to see through
The harder and more thorough you wash the lighter and less sticky the rice will be because you're removing the extra starch.
Of course if you are in need of more energy you can always leave that starch in and just give it a light wash
Since this seems to be the rice thread what things can I chuck into the rice cooker alongside the rice? I have a cheap-ass, single-toggle loose lid cooker.
Put in just a small amount of water first, and vigorously rub it and mix it, so a milky water is there.
Drain, repeat but add more water this time.
Drain.
Washing rice alerts you to bad grains you can remove. It also changes the texture, making it lighter and fluffier.
I put a strainer in a large bowl, fill strainer with rice and run the water over it, moving with my hand and empty the bowl until the water becomes clearish. I don't wash in the rice pan because it scratches it.
I bought a plastic japanese rice rinser off Amazon for $8. I used to use a regular wire mesh strainer, but I moved into this small apartment with a small sink, and I couldn't just set the strainer down in the sink. And the plastic device allows me to let it sit in the sink while water runs through it.
There's the link if anyone is curious. It has holes on the bottom, but also has slits on the side. Very easy to use, very handy. Rinsed rice definitely tastes better and doesn't clump together as much
This, it's like a buck, if you wanna search for it just put in plastic leaf rice strainer, there's really nothing better than this. Comes in multiple colors.
I‘m asian and i do it like my mother has done
Put water in a pot (not the ricepot) and swish the rice around, with your hand like a claw and rub it in your hand.
Do this till the water is white, then replace the water, and do this again.
I usually rinse 4 times til the water is clear enough for me.
*shrug* you lose out on tastier rice. its not a world of difference, 80% of the rice taste is still dependent on a good japonica and proper cooking / a rice cooker. but 15% is the washing and 5% is the soaking if you use a lesser cooker.
im definitely not a food snob, but i went through testing to find my ideal rice that i could enjoy on its own or with just vinegar & soy, and those were my findings.
a medium high end cooker on the other hand barely made a difference compared to the cheapest, just that a soaking ended up unnecessary since it made the rice taste watery.
understandable. i could barely tell the difference when basmati and jasmine were all i had, i only noticed the slightly less starchy taste and somewhat softer rice texture.
but ime anything but japonica is just pure filler. perfectly fine as calories like cheap bread, pasta, or potatoes. but never a food you would eat for enjoyment.
thats like saying "i dont eat plain bread" when all youve had is discounter toast.
japs eat rice from a separate bowl for a reason, reason being that their rice actually tastes good and provides a change of palate to make the main dish taste better for a longer time.
2 years ago
Anonymous
>thats like saying "i dont eat plain bread"
Not comparable. >japs eat rice from a separate bowl
Not japanese.
Rice goes in the curry, sir.
2 years ago
Anonymous
FRICK streetshitter rice. curry stays fricking separate from the rice, otherwise its just sloppa in which good rice loses its texture and becomes a mushy something.
and yes its fully comparable, just as garbage bread and rice are not worth eating on their own outside of caloric value, so are the higher end versions great on their own and made even better with properly selected foods that dont overpower them.
2 years ago
Anonymous
No it isn't comparable at all, even the lowest forms of american bread has decent taste to it.
Also rice goes in the curry.
>be me >wash rice over 10 times >still comes out a sticky sloppy mess
I can only make long grain rice, and only in a rice cooker, or this stupid little "boil in bag" rices
buy the 'economy' rice. I don't know where you are but where I am there's a £1 bag and a 45p bag and the £1 bag is absolute dogshit whereas the 45p one is god tier
Not him but >using a sieve
Run it under the faucet for maybe 30 seconds and it's clean. >uselessly filling a bowl with the rice in it and emptying it
Have to repeat the process multiple times. The starch doesn't escape fully, it stays with the rice which is why you have to do it multiple times.
You are using more water without the sieve.
I found this out by doing both at the same time. I ran it through a sieve with the bowl underneath and filled it to the top like I normally would. Emptied it, and did it again. Second time, much clearer. Third time, it was done.
And whenever I tried it just in the bowl it would take me 5+ repetitions to get it done
Your bath analogy is actually quite similar.
filling a bowl with the rice in it and emptying it >Have to repeat the process multiple times. The starch doesn't escape fully, it stays with the rice which is why you have to do it multiple times.
you are taking the five seconds to agitate the rice, yes? >filled it to the top like I normally would
that's unironically your problem. why would you ever fill the container all the way? all you need is enough to cover the water plus an inch or so to agitate it+rinse out >And whenever I tried it just in the bowl it would take me 5+ repetitions to get it done
absolutely ridiculous, 3 repetitions is considered the gold standard, most people do 1 or 2. if it takes you 5-6 rinses to get sufficiently clear water you're doing it wrong
Gasoline.
We're making Paella, not cocaine.
If it's enriched rice you don't.
Otherwise, you pour water in, work the rice, drain, and repeat until the water is clear.
I only rinse short grain rice, like sushi rice.
Yeah, I found short grain rice will turn into goop if you don't rinse it thoroughly. Long grain like jasmine is usually fine.
pour water until pot is full
pour water out
repeat 7 times until wanter is translucent
Seems like a huge waste of water
If it really bothers you, you could collect it in a bucket and use it to water plants or something.
It can't be helped though, that's just how you make rice
That's what my mom does. No water waste here.
Except recently I've been eating much less rice so she's been complaining about having to use a hose and waste clean water. Sorry mom.
Thanks creative explained
Some Korean stews like kimchi jjigae use the rice water as a thickener.
Koreans are subhuman
>It can't be helped though
Hey thats from anime!
Water is infinite and sustainable where I live. Not everyone lives in Las Vegas.
Not showering on days you don't leave the house will save you 10x more water than what you use to wash your rice.
But then I would never shower?
>waste of water
homie that shit falls from the fricking sky.
Some people drink it or keep it for use in cooking as a thickener.
>Seems like a huge waste of water
where did the water go?
Not everyone lives in some desert hellhole.
In a sieve and under the tap until the water runs clear.
frick no i dont even shake after i piss
imm not some rice washing gay
You either must have a tight pelvic floor, or you reek of piss and don't know it.
You don’t, unless you’re a asiatic. If that’s the case, then all the rice you buy is most likely laced with tons of pollutants and then you must rinse or enjoy cancer.
>thinks the asiatics are getting the bad rice and exporting the good stuff
asiatic rice isn’t eaten in the US. We grow our own.
most of the rice I eat is grown locally
Why would you wash rice?
Get the starch off.
You'll get less mushy rice with less starch.
>Japanese rice
To remove the smell of deteriorated bran
>Other rice
Don't know
This
>Why would you wash rice?
See
Tastes better, doesn't go as gluggy, also doesn't bubble up and foam as much when the water is clear.
the residual heat from the water cooks the rice.
If you aren't stupid you'll be buying jasmine rice. Jasmine rice is only sold by shady Asian companies. Rince your fricking rice.
>but my bland supermarket own brand rice doesn't need to be washed!
Why are you buying it to begin with?
to remove the weevils
you want to fill with water, swish quickly, and dump the water for the first few seconds to rinse away the freshest surface dirt/dust so that dirty starchy water doesn't get absorbed by the rice. Then after the first 30 seconds or so you can start doing longer rinses while gently moving the rice around with your hand to get the deeper starch dust cleaned off. Then once your water is mostly clear you're good to go.
Should take less than a minute or two depending on how much rice you're preparing.
I put a sieve in a bowl and wash the rice that way.
I keep doing it until the water is clear. Not 100% usually though.
This. Put the rice in a strain and a bowl of water and play around with the rice with your hand in the water, pour it out, fill in new water, and repeat until the water is clear.
>Straining doesn't work, they grains just slip through the cracks
Buy a better strain.
put the rice in the rice cooker bowl, fill it with water while swishing, let it settle, dump water, fill, swish, settle, dump, fill, swish, settle, dump, by that time it's probably good so fill with final amount of water and cook.
cram it (ancient chinese secret)
This
This
And in a pinch, put the rice in a bowl and use a plate on top to strain that water out. Do it once or thrice and you should have good rice and clearer water coming out. You will lose a bit of rice doing it this way. Who fricking cares
Straining doesn't work, they grains just slip through the cracks
No they don't
Strain them harder. Don't let them get away.
I wash each grain individually, one by one, just to be sure
How many grains do you eat each day?
Who says I eat rice homosexual
Why do you wash them if you do not eat them?
SpongeBob doesn’t eat the burgers he serves
krabby patties aren't beef. do you see any seacows?
ummm I watched the KK training video, I’m pretty sure you’re just talkin’ bollocks
So you get paid to wash rice?
he does it for free
Don’t forget to tell each grain that it’s special.
I pour water in the pot, stir the rice with my fingers, pour it out, and repeat one more time.
Rinsing twice is all that's really necessary. Once to rinse it, and once again to rinse any remaining rinsewater out.
Same but I usually do it 3 times or sometimes 4.
Rinsing in a rice cooker pot should not be done as it can cause the film to peel off.
Thank you, I'll stop doing it.
You should do it if you want to use it for many years.
There's nothing wrong with that.
It sticks to the pot and you don't want the flaked stuff to get mixed in with the rice.
I think it depends on the manufacturer and price.
It also depends on the strength of the wash.
I'm currently using a Hitachi rice cooker, and it has a six-year warranty on the pot.
(Zojirushi has a three year warranty)
However, the bottom of the pot is uneven and seems to peel easily, so I refrain from washing it.
I exclusively use an enameled cast iron dutch oven or a stainless steel pressure cooker for rice. There is no teflon in my kitchen.
are you serious? like the rice itself is too abrasive for the non stick or what?
I've been doing it for years in the same one and this hasn't happened at all. I could see this being an issue, but how long are we talking about here? I think we've used the same one for 5-7 years and no issues.
Stop having long uncut nails like a gay and it won't be a problem.
If you wash the rice so hard that it scratches the pan, it will break up the rice.
Nothing in the world is perfect, so be careful if you want to use it for a long time.
For example, if you buy a $500 rice cooker, you should buy a spare pot.
Is this only in cheap shitty one or do like, $500 ones have this issue as well?
as a non-asian, i find it pointless.
but i also only cook calrose medium grain
-Measure it.
-Put it on the strainer.
-Put said strainer under the open faucet, letting water run over the rice while I shift it around for a minute or two.
-Let the excess water run off after I close the faucet.
-Put the rice on the pot with the measured water, salt, oil and chopped pepper.
-wala. You can now turn up the heat.
There's no need to rinse it unless you live in a shithole third-world country. Or if you want a drier, less clumpy batch of rice, that is.
I only by rice grown in white countries so I have no reason to wash it.
>plain rice
use chinois, little easier, if not just rinse 3/4 times and drained
>enriched
toast and steam on stovetop
Iraqi here so you can take my word as fukken LAW.
>Put rice in a bowl
>pour water
>shuffle the rice with your hands pretty good
>Dump the milky water
>repeat process until water is clear enough to see through
The harder and more thorough you wash the lighter and less sticky the rice will be because you're removing the extra starch.
Of course if you are in need of more energy you can always leave that starch in and just give it a light wash
Since this seems to be the rice thread what things can I chuck into the rice cooker alongside the rice? I have a cheap-ass, single-toggle loose lid cooker.
>what things can I chuck into the rice cooker alongside the rice?
Basically anything yer heart desires
Diced chicken, mushrooms, and a mix of light soy, dark soy, oyster sauce, sugar, sesame oil, ratio 1:1:1:1:1 (about 1tsp per serving). Pretty good.
Chicken thighs. Don't do breasts, they'll dry out and become tough and chalky.
Put in just a small amount of water first, and vigorously rub it and mix it, so a milky water is there.
Drain, repeat but add more water this time.
Drain.
Washing rice alerts you to bad grains you can remove. It also changes the texture, making it lighter and fluffier.
Put it into a sieve and hold under a faucet for a few minutes until the water runs clear.
I put a strainer in a large bowl, fill strainer with rice and run the water over it, moving with my hand and empty the bowl until the water becomes clearish. I don't wash in the rice pan because it scratches it.
I bought a plastic japanese rice rinser off Amazon for $8. I used to use a regular wire mesh strainer, but I moved into this small apartment with a small sink, and I couldn't just set the strainer down in the sink. And the plastic device allows me to let it sit in the sink while water runs through it.
https://www.amazon.com/Inomata-80800-Japanese-Strainer-2-5-Quart/dp/B004K6SAOS/
There's the link if anyone is curious. It has holes on the bottom, but also has slits on the side. Very easy to use, very handy. Rinsed rice definitely tastes better and doesn't clump together as much
Just bought it, but the 2 qt version. Thanks for the suggestion friend.
Twice. That's enough to get rid of the white
Doesn't it very based on what kind of rice and what you want to do with it?
>needing anything other than a cast iron pot to make rice
Ngmi
This, it's like a buck, if you wanna search for it just put in plastic leaf rice strainer, there's really nothing better than this. Comes in multiple colors.
How fricking pointless. Just own a sieve over that dog shit unitasker
>I wash my rice in a BAG!
you sir, are a homosexual.
Take your meds
>things a sieve is a bag
Yeah, you're a moron
The heat of the rice cooks the water
Would you?
More or less my first time cooking anything other than pasta i'm fricking 31 though
Congrats, looks great!
I‘m asian and i do it like my mother has done
Put water in a pot (not the ricepot) and swish the rice around, with your hand like a claw and rub it in your hand.
Do this till the water is white, then replace the water, and do this again.
I usually rinse 4 times til the water is clear enough for me.
I use picrelated
Only third worlders need to rinse rice to get rid of pebbles, sand and dead bugs
Would have thought bugs would be a nice bonus for them
You WILL wash the bugs.
>rice washers
Boof it.
Rice is poverty food for the useless eaters. Imagine if it was weaponized to exterminate them. What a wonderful world it would be.
Okay edgemeister
I don't rinse rice
*shrug* you lose out on tastier rice. its not a world of difference, 80% of the rice taste is still dependent on a good japonica and proper cooking / a rice cooker. but 15% is the washing and 5% is the soaking if you use a lesser cooker.
im definitely not a food snob, but i went through testing to find my ideal rice that i could enjoy on its own or with just vinegar & soy, and those were my findings.
a medium high end cooker on the other hand barely made a difference compared to the cheapest, just that a soaking ended up unnecessary since it made the rice taste watery.
I only eat basmati, the package says to rinse and then soak it for 30 minutes but i never do it
understandable. i could barely tell the difference when basmati and jasmine were all i had, i only noticed the slightly less starchy taste and somewhat softer rice texture.
but ime anything but japonica is just pure filler. perfectly fine as calories like cheap bread, pasta, or potatoes. but never a food you would eat for enjoyment.
I don't eat plain rice.
thats like saying "i dont eat plain bread" when all youve had is discounter toast.
japs eat rice from a separate bowl for a reason, reason being that their rice actually tastes good and provides a change of palate to make the main dish taste better for a longer time.
>thats like saying "i dont eat plain bread"
Not comparable.
>japs eat rice from a separate bowl
Not japanese.
Rice goes in the curry, sir.
FRICK streetshitter rice. curry stays fricking separate from the rice, otherwise its just sloppa in which good rice loses its texture and becomes a mushy something.
and yes its fully comparable, just as garbage bread and rice are not worth eating on their own outside of caloric value, so are the higher end versions great on their own and made even better with properly selected foods that dont overpower them.
No it isn't comparable at all, even the lowest forms of american bread has decent taste to it.
Also rice goes in the curry.
>be me
>wash rice over 10 times
>still comes out a sticky sloppy mess
I can only make long grain rice, and only in a rice cooker, or this stupid little "boil in bag" rices
buy the 'economy' rice. I don't know where you are but where I am there's a £1 bag and a 45p bag and the £1 bag is absolute dogshit whereas the 45p one is god tier
I don't :^)
I got a cool rice washing colander at h-mart
Asians will call upon their ancestors to curse you for using a strainer but I use a fricking strainer.
I put it in my flour sieve.
Takes 1/8 the water and cleans it better.
Also less irritating to do.
you're using significantly more water using a sieve to clean. just think about it for two seconds. it's like taking a shower vs taking a bath
Not him but
>using a sieve
Run it under the faucet for maybe 30 seconds and it's clean.
>uselessly filling a bowl with the rice in it and emptying it
Have to repeat the process multiple times. The starch doesn't escape fully, it stays with the rice which is why you have to do it multiple times.
You are using more water without the sieve.
I found this out by doing both at the same time. I ran it through a sieve with the bowl underneath and filled it to the top like I normally would. Emptied it, and did it again. Second time, much clearer. Third time, it was done.
And whenever I tried it just in the bowl it would take me 5+ repetitions to get it done
Your bath analogy is actually quite similar.
so many parts of this post don't make sense
filling a bowl with the rice in it and emptying it
>Have to repeat the process multiple times. The starch doesn't escape fully, it stays with the rice which is why you have to do it multiple times.
you are taking the five seconds to agitate the rice, yes?
>filled it to the top like I normally would
that's unironically your problem. why would you ever fill the container all the way? all you need is enough to cover the water plus an inch or so to agitate it+rinse out
>And whenever I tried it just in the bowl it would take me 5+ repetitions to get it done
absolutely ridiculous, 3 repetitions is considered the gold standard, most people do 1 or 2. if it takes you 5-6 rinses to get sufficiently clear water you're doing it wrong