@aetris Rinse well for nonsticky rice, leave alone for rice that adheres, use the real, specific “sticky rice” for the starchy-mass result favored for certain dishes.
IE, rinse when that’s what’s called for.
My fave method of making rice does not require rinsing. It starts with butter and a wok. And it doesn’t come out sticky.
@aetris First, dice a huge onion, and toss that and a stick of butter into the wok. Heat over med-low until the onion is soft, salting a bit to bring out the flavor, then add two cups of rice (I like Thai jasmine, but Basmati is good, too). Come up to medium heat and stir vigorously untii most of the rice has “popped” and is a very light tan; reduce heat, add three cups water, stir as needed, and add up to another cup of water as the rice cooks while covered, if required. Salt to taste, I use garlic salt. This works equally well in a very large nonstick frying pan (34cm).
@werehatrack - I’ll try it - but if you used arborio instead of jasmine, chicken stock instead of water, and threw in some herbs, cheese, and white wine, you’d have risotto!
That IS the question! Me, I am not a Spiralizer so…
And hey, who thinks you should rinse your rice?
@aetris That actually depends
On the type of rice and where you bought it. Bought in bulk from a bin, yell ya rinse it good
/youtube beat it beat it good
@aetris Rinse well for nonsticky rice, leave alone for rice that adheres, use the real, specific “sticky rice” for the starchy-mass result favored for certain dishes.
IE, rinse when that’s what’s called for.
My fave method of making rice does not require rinsing. It starts with butter and a wok. And it doesn’t come out sticky.
@werehatrack We love basmati (and arborio - tell me more about your wok method) but I stopped rinsing years ago and have never had a problem.
@aetris First, dice a huge onion, and toss that and a stick of butter into the wok. Heat over med-low until the onion is soft, salting a bit to bring out the flavor, then add two cups of rice (I like Thai jasmine, but Basmati is good, too). Come up to medium heat and stir vigorously untii most of the rice has “popped” and is a very light tan; reduce heat, add three cups water, stir as needed, and add up to another cup of water as the rice cooks while covered, if required. Salt to taste, I use garlic salt. This works equally well in a very large nonstick frying pan (34cm).
@werehatrack - I’ll try it - but if you used arborio instead of jasmine, chicken stock instead of water, and threw in some herbs, cheese, and white wine, you’d have risotto!