5 min rice. Cause as a white person I can tell you. White people generally don’t know how to cook rice.
I was taught by my Vietnamese neighbor when they brought me some left overs and I proclaimed. “How did you get this rice cooked just like at a restaurant.? Every time I’ve tried to cook rice it’s just this big ol sticky gooey mess.”
She’s like. “I have a rice cooker. I’ll show you how I do it”
And that was when I learned that you have to rinse the rice first. And I’ve never bought a bag of rice that said to do this in the instructions. How would we know?
Thank God for my neighbor. I’ve been telling other white people.
So many now ask me. “Dani. How does one make rice that doesn’t turn into a big soggy clump?”. They see ive gained some elusive secret that’s forbidden to our kind. I tell them the secret is. RINSE THE RICE.
I recommend using a rice cooker, but it’s also possible to get good results with a regular pot and appropriate heat/fluid levels.
I don’t rinse my rice for the rice cooker and it comes out perfectly fluffy and pleasant each time. I do however stir it a little, such that the grains don’t stick together after having poured in the water.
You’ll actually find rice instructions that say not to rinse the rice if you don’t want to wash away some of the nutritional benefits. I’ve had mixed success with the rinsing, I’ve made near-perfect unrinsed rice and soggy clumpy nastiness from rinsed rice. I think it’s more about controlling the water ratio and the heat. I’m currently on the “boil water, add to rice, and bake” train as I’ve had the most success with this method. However I’m also usually making rice for 60 people at a time and don’t have an industrial rice cooker, you just can’t do the “bring to a boil, simmer, and cover” method with that much rice. Or I can’t anyway.
I have always cooked rice in a pot (family from Louisiana, they literally grow rice there) but when I met my husband he was so mystified by dry rice, he’d been using microwave bags of rice.
I rinse long grain rice, and brown rice, but soak short grain sticky rice, and for some dishes, saute dry rice in butter or olive oil before cooking it. One of my kids used to cook it like pasta in a lot of water then drain it, I don’t think this is a one right way situation.
Puerto Rican food is delicious for sure. My DIL says it’s “saucy not spicy”.
huh. i don’t rinse the rice but i get the same “hey, no one makes rice like he does” talk around the white people water coolers. it’s just following the rice:water ratios and using a little oil and salt.
are you rinsing until the water is clear or just a quick rinse? because my electric pressure cooker makes a damn good rice cooker i’m not changing that part of my method.
I rinse in the pot. Add water, mix it around, drain, repeat until mostly clear. The more the better, but mostly clear already takes five or more rinses. Finally I do 1.5x the rice weight of water (400g rice and 600g water is my usual recipe size). Then I set the pressure cooker to 4 minutes and let it naturally release pressure once it’s done.
5 min rice. Cause as a white person I can tell you. White people generally don’t know how to cook rice.
I was taught by my Vietnamese neighbor when they brought me some left overs and I proclaimed. “How did you get this rice cooked just like at a restaurant.? Every time I’ve tried to cook rice it’s just this big ol sticky gooey mess.”
She’s like. “I have a rice cooker. I’ll show you how I do it”
And that was when I learned that you have to rinse the rice first. And I’ve never bought a bag of rice that said to do this in the instructions. How would we know?
Thank God for my neighbor. I’ve been telling other white people.
So many now ask me. “Dani. How does one make rice that doesn’t turn into a big soggy clump?”. They see ive gained some elusive secret that’s forbidden to our kind. I tell them the secret is. RINSE THE RICE.
That’s a myth actually, you don’t need to do it. It comes out completely fine without washing the rice. See https://www.youtube.com/watch?v=B3CHsbNkr3c
The rice cooker makes a difference though. They are pretty interesting from a technological perspective: https://www.youtube.com/watch?v=RSTNhvDGbYI
That has not been my experience. Also I don’t have a rice cooker. If I don’t rinse it, it becomes a big gooey mess.
I recommend using a rice cooker, but it’s also possible to get good results with a regular pot and appropriate heat/fluid levels.
I don’t rinse my rice for the rice cooker and it comes out perfectly fluffy and pleasant each time. I do however stir it a little, such that the grains don’t stick together after having poured in the water.
I knew that second link was going to be Technology Connections, hah.
You’ll actually find rice instructions that say not to rinse the rice if you don’t want to wash away some of the nutritional benefits. I’ve had mixed success with the rinsing, I’ve made near-perfect unrinsed rice and soggy clumpy nastiness from rinsed rice. I think it’s more about controlling the water ratio and the heat. I’m currently on the “boil water, add to rice, and bake” train as I’ve had the most success with this method. However I’m also usually making rice for 60 people at a time and don’t have an industrial rice cooker, you just can’t do the “bring to a boil, simmer, and cover” method with that much rice. Or I can’t anyway.
I have always cooked rice in a pot (family from Louisiana, they literally grow rice there) but when I met my husband he was so mystified by dry rice, he’d been using microwave bags of rice.
I rinse long grain rice, and brown rice, but soak short grain sticky rice, and for some dishes, saute dry rice in butter or olive oil before cooking it. One of my kids used to cook it like pasta in a lot of water then drain it, I don’t think this is a one right way situation.
Puerto Rican food is delicious for sure. My DIL says it’s “saucy not spicy”.
huh. i don’t rinse the rice but i get the same “hey, no one makes rice like he does” talk around the white people water coolers. it’s just following the rice:water ratios and using a little oil and salt.
are you rinsing until the water is clear or just a quick rinse? because my electric pressure cooker makes a damn good rice cooker i’m not changing that part of my method.
Rinse until clear. That’s what my neighbor taught me. Also I use a regular non stick sauce pan with a lid. I don’t have a rice cooker.
Basically boil with a little butter . Then turn to low heat. Cover. And after about 15 min, it’s perfect.
I rinse in the pot. Add water, mix it around, drain, repeat until mostly clear. The more the better, but mostly clear already takes five or more rinses. Finally I do 1.5x the rice weight of water (400g rice and 600g water is my usual recipe size). Then I set the pressure cooker to 4 minutes and let it naturally release pressure once it’s done.