Do you wash your rice? - Page 6 | Food & Cooking | TORN
Do you wash your rice?
    • shyleenus [2772040]
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    Posted on 01:32:57 - 29/04/22 (2 years ago)
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    yewnit [2592654]

    I never really questioned why but yes I wash my rice. 3 or 4 times until the water isn't super cloudy. I've always told myself that we wash it to clean it off for w/e reasons may be.

    Also, in Hawaii everyone has a rice cooker (pretty much 90% of our meals include rice as the starch). I'm baffled at the fact people cook rice in a microwave or on a stove. The only thing I knew about were those microwave trays of rice you could buy in the store.

    Yall are animals for not using a rice cooker like a civilized person.

    EDIT: I keep seeing it in the comments and I am legit trying this whole 'butter and salt the rice' before cooking it tonight. Hope it goes well with chili :D
    It's blowing my mind how many people cook rice on the stove 
    top still - also think i need to go to church for thinking microwave
    rice is going to be okay... curiosity killed the cat. Please do update
    about the salt and butter.. because i have always just done plain
    jasmine rice cooked with just water.
    • shyleenus [2772040]
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    Posted on 01:36:07 - 29/04/22 (2 years ago)
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    SporkMonkey [2065017]

    By rice, do you mean my penis?

    shyleenus [2772040]

    I am hoping you wash your penis

    SporkMonkey [2065017]

    More worried about cleanliness than size - my kinda gal.

    CHINGADERA [2270005]

    1 day 35 posts, the future is bright for this noob.
    I just like to chat :( I didn't know what else to do after my energy bar depletes LOL
    I don't know what I'm doing ~
    • Ripley [2180244]
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    Posted on 01:38:29 - 29/04/22 (2 years ago)
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    shyleenus [2772040]

    I just like to chat :( I didn't know what else to do after my energy bar depletes LOL
    I don't know what I'm doing ~
    Nah, you've pretty much got it. You could be playing the market, but without a bazaar, your earning potential is limited.
    • shyleenus [2772040]
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    Posted on 01:38:43 - 29/04/22 (2 years ago)
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    Borscht [2511009]

    If you don’t wash your rice before cooking we can’t be friends. #Washedriceforlyfe

    TheUltimateSalt [2171375]

    FAX
    #Washedriceforlyfe
    #DontdisappointUncleRoger

    1. Go to the Asian super market and buy the big bags of rice
    2. Go home and use some plastic cup to measure amount of rice
    3. Pour into rice cooker thing
    4. Wash rice x2
    5. Put amount of water needed
    6. Place in the godly rice cooker
    7. Switch it to cook mode
    8. That is the way
    9. If I didn't do this I would get in trouble lmao
    Cheers to protecting our assholes !!! 
    • shyleenus [2772040]
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    Posted on 01:57:27 - 29/04/22 (2 years ago)
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    OingyBoingy [2753672]

    Question though,

    Do we need to rinse boil in bag rice?

    Since when we boil it, we don't have to worry about it soaking up all the water before it's ready

    This video just does not sit right with me... LMAO I think uncle bens rice tastes
    weird but i also never tried rinsing it before cooking.. im curious if itll taste like
    regular white rice if i do that ... but the rice grains also look different than regular
    rice grains too??????????????????
    • SporkMonkey [2065017]
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    Posted on 02:13:35 - 29/04/22 (2 years ago)
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    I toast my rice a little in butter before adding chicken stock and cooking it in that instead of plain water.
    • shyleenus [2772040]
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    Posted on 02:16:19 - 29/04/22 (2 years ago)
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    SporkMonkey [2065017]

    I toast my rice a little in butter before adding chicken stock and cooking it in that instead of plain water.
    this is how i make congee :o (porridge) 
    • Absinthian [2263711]
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    Posted on 13:38:46 - 29/04/22 (2 years ago)
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    yewnit [2592654]

    I never really questioned why but yes I wash my rice. 3 or 4 times until the water isn't super cloudy. I've always told myself that we wash it to clean it off for w/e reasons may be.

    Also, in Hawaii everyone has a rice cooker (pretty much 90% of our meals include rice as the starch). I'm baffled at the fact people cook rice in a microwave or on a stove. The only thing I knew about were those microwave trays of rice you could buy in the store.

    Yall are animals for not using a rice cooker like a civilized person.

    EDIT: I keep seeing it in the comments and I am legit trying this whole 'butter and salt the rice' before cooking it tonight. Hope it goes well with chili :D

    shyleenus [2772040]

    It's blowing my mind how many people cook rice on the stove
    top still - also think i need to go to church for thinking microwave
    rice is going to be okay... curiosity killed the cat. Please do update
    about the salt and butter.. because i have always just done plain
    jasmine rice cooked with just water.
    For those of us that don't make rice on a daily basis, rice cookers are a waste of precious kitchen space.

    opXxgDl.png

    • Absinthian [2263711]
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    Posted on 13:42:16 - 29/04/22 (2 years ago)
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    Ampheromine [2065865]

    Update: I made rice on the stovetop today. Unwashed jasmine. Sprayed the pot with cooking spray. Came out perf

    Not sure I follow your rationale for spraying the pan before hand. Doesn't the oil just float to the top when you put the water in?

    opXxgDl.png

    • Ampheromine [2065865]
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    Posted on 14:11:25 - 29/04/22 (2 years ago)
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    Ampheromine [2065865]

    Update: I made rice on the stovetop today. Unwashed jasmine. Sprayed the pot with cooking spray. Came out perf

    Absinthian [2263711]

    Not sure I follow your rationale for spraying the pan before hand. Doesn't the oil just float to the top when you put the water in?
    Not at all! So I spray it with cooking oil, put in the rice, then add the water. Helps it not to stick to the bottom if I forget to turn the pot off a few minutes too long. Which I usually do >.>
     
    • angrysc0tsman12 [1099272]
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    Posted on 23:20:26 - 01/05/22 (2 years ago)
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    I know I should wash my rice, but I just can't be bothered to do it consistently.

    • Sweeney_Todd [27468]
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    Posted on 23:31:37 - 01/05/22 (2 years ago)
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    To put it into a western idea...

    It's just f**king rice...

    And to the Italians, all your cute pasta shapes taste the f**king the same...

    Just us folk...

    I will never lie to you. What I say is how I feel...

    • Ripley [2180244]
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    Posted on 00:33:25 - 02/05/22 (2 years ago)
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    Absinthian [2263711]

    For those of us that don't make rice on a daily basis, rice cookers are a waste of precious kitchen space.
    Pressure cookers work fine for rice and have many other uses. Not sure how cramped your kitchen is, though.
    • Absinthian [2263711]
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    Posted on 12:57:38 - 02/05/22 (2 years ago)
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    Absinthian [2263711]

    For those of us that don't make rice on a daily basis, rice cookers are a waste of precious kitchen space.

    Ripley [2180244]

    Pressure cookers work fine for rice and have many other uses. Not sure how cramped your kitchen is, though.
    I have an old school pressure cooker I use for canning. Would probably cook 10 pounds of rice at a time. lol

    But really, on the stove top works well.

    opXxgDl.png

    • Ripley [2180244]
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    Posted on 12:59:51 - 02/05/22 (2 years ago)
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    Absinthian [2263711]

    I have an old school pressure cooker I use for canning. Would probably cook 10 pounds of rice at a time. lol

    But really, on the stove top works well.
    If I had a pressure cooker like that, I'd never leave the house.
    • Fishyfox [2010062]
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    Posted on 02:20:40 - 14/05/22 (2 years ago)
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    Blunt [2076337]

    Washing rice is unnecessary.

    The only time it's feasible is if your using the starch water for things such as Korean natural farming, fermentation projects, or feeding plants (which are all interrelated tbh).

    As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product.

    Any supposed benefits that rinsing the rice would achieve, would also be achieved during the cooking process, so your adding extra time/steps, and possibly messing with the texture/water content of the end product, when the simple act of boiling would kill off anything funky.

    I keep jasmine, basmati, long grain white, long grain brown, and short grain arborio rice in my home, have cooked with each many times, and can say definitively that none BENEFIT from washing beforehand.
    "As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product."

    Sorry but this does not make sense. Rice is cooked in water so unless you're gonna keep it for such a long time between washing and cooking that the rice is going to absorb all the water, there's no need to dry it at all.

    Personally I wash my rice to get rid of any dirt that might have gotten in there during the production process, and also -tradition-. Boiling dirt does indeed kill bacteria but I don't wanna eat boiled dirt.

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    • Blunt [2076337]
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    Posted on 10:27:12 - 14/05/22 (2 years ago)
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    Blunt [2076337]

    Washing rice is unnecessary.

    The only time it's feasible is if your using the starch water for things such as Korean natural farming, fermentation projects, or feeding plants (which are all interrelated tbh).

    As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product.

    Any supposed benefits that rinsing the rice would achieve, would also be achieved during the cooking process, so your adding extra time/steps, and possibly messing with the texture/water content of the end product, when the simple act of boiling would kill off anything funky.

    I keep jasmine, basmati, long grain white, long grain brown, and short grain arborio rice in my home, have cooked with each many times, and can say definitively that none BENEFIT from washing beforehand.

    Fishyfox [2010062]

    "As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product."

    Sorry but this does not make sense. Rice is cooked in water so unless you're gonna keep it for such a long time between washing and cooking that the rice is going to absorb all the water, there's no need to dry it at all.

    Personally I wash my rice to get rid of any dirt that might have gotten in there during the production process, and also -tradition-. Boiling dirt does indeed kill bacteria but I don't wanna eat boiled dirt.
    It's not about absorbing the water, it's about the water that's retained in the small spaces between kernels.

    It's like wetting sand, or fine gravel... the sand and gravel itself isn't actually absorbing water per say because they are solid (except maybe a small amount held in air pockets/micro fissures in the surface of the stones/sand material - which rice also does, aka pourous surface), the water is held in the tiny pockets of air between the particles.

    When your cooking 20lbs of rice at a time, either in the oven or a large pot, the amount of extra water held by the rice is enough to change the consistency from a dry cooked rice that isn't very starchy/sticky, to one that is sticky, wet, and incorrect consistency.


    What I feel makes no sense, is washing "dirt" off of your rice... I've never seen dirt filled rice. Maybe in the country your in, but in America (where we produce and process most of our own rice), I've never come across rice that's full of dirt. There is a white substance on rice sometimes, which is starch, or added minerals etc, but not dirt. And so long as your not agitating the rice much while cooking, the white dusty starch usually doesn't effect consistency.... but rinsing does.

    A lot of what I've seen spoken about in this thread is people repeating the process they've been shown by their parents, and repeating the logic explained to them by their parents... "tradition". I'm sure I've cooked more rice than most in here, and in much larger quantities than most. You can disagree all you want, but the fact remains... weigh out 20lbs of rice, rinse it, and then weigh it again and you will see what I mean.

    The ONLY rice I would rinse, would be sushi rice, and that's solely because that the traditional way to do it, and sushi rice has a sticky consistency to it anyway. Any other rice I would not.. and that's backed by experience in cooking them in quantity and being mentored/trained professionally by other professionals, not learning bad practice from a home cook
    • Retsgnag [2680294]
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    Posted on 18:56:11 - 14/05/22 (2 years ago)
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    I wash the rice. Here is how we do it;

    We first boil some cow bones in a pot (Alternatively we also use boneless chicken breast).
    After that in a different pot, we briefly heat the rice with some chopped onions and olive oil like a minute then add the water from other pot that we boiled cow bones.

    If we have too much boiled water left, we prepare some soups with it as well.
    • Fishyfox [2010062]
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    Posted on 20:45:01 - 14/05/22 (2 years ago)
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    Blunt [2076337]

    Washing rice is unnecessary.

    The only time it's feasible is if your using the starch water for things such as Korean natural farming, fermentation projects, or feeding plants (which are all interrelated tbh).

    As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product.

    Any supposed benefits that rinsing the rice would achieve, would also be achieved during the cooking process, so your adding extra time/steps, and possibly messing with the texture/water content of the end product, when the simple act of boiling would kill off anything funky.

    I keep jasmine, basmati, long grain white, long grain brown, and short grain arborio rice in my home, have cooked with each many times, and can say definitively that none BENEFIT from washing beforehand.

    Fishyfox [2010062]

    "As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product."

    Sorry but this does not make sense. Rice is cooked in water so unless you're gonna keep it for such a long time between washing and cooking that the rice is going to absorb all the water, there's no need to dry it at all.

    Personally I wash my rice to get rid of any dirt that might have gotten in there during the production process, and also -tradition-. Boiling dirt does indeed kill bacteria but I don't wanna eat boiled dirt.

    Blunt [2076337]

    It's not about absorbing the water, it's about the water that's retained in the small spaces between kernels.

    It's like wetting sand, or fine gravel... the sand and gravel itself isn't actually absorbing water per say because they are solid (except maybe a small amount held in air pockets/micro fissures in the surface of the stones/sand material - which rice also does, aka pourous surface), the water is held in the tiny pockets of air between the particles.

    When your cooking 20lbs of rice at a time, either in the oven or a large pot, the amount of extra water held by the rice is enough to change the consistency from a dry cooked rice that isn't very starchy/sticky, to one that is sticky, wet, and incorrect consistency.


    What I feel makes no sense, is washing "dirt" off of your rice... I've never seen dirt filled rice. Maybe in the country your in, but in America (where we produce and process most of our own rice), I've never come across rice that's full of dirt. There is a white substance on rice sometimes, which is starch, or added minerals etc, but not dirt. And so long as your not agitating the rice much while cooking, the white dusty starch usually doesn't effect consistency.... but rinsing does.

    A lot of what I've seen spoken about in this thread is people repeating the process they've been shown by their parents, and repeating the logic explained to them by their parents... "tradition". I'm sure I've cooked more rice than most in here, and in much larger quantities than most. You can disagree all you want, but the fact remains... weigh out 20lbs of rice, rinse it, and then weigh it again and you will see what I mean.

    The ONLY rice I would rinse, would be sushi rice, and that's solely because that the traditional way to do it, and sushi rice has a sticky consistency to it anyway. Any other rice I would not.. and that's backed by experience in cooking them in quantity and being mentored/trained professionally by other professionals, not learning bad practice from a home cook
    I'm aware that wet rice would weigh more and retain more water than dry rice. Except that in both cases of washing / not washing the rice, the rice will be wet in the end since you cook it in water. 

    Washed rice would not hold any more water than dry rice which is in water. Both of them would have 'water held in the tiny pockets of air between the particles'.

    How do you cook your rice, do you measure rice and then a certain amount of water? Or do you use the 'finger method'? Maybe that's where the discrepancies lie, since then the water amount between washed/dry rice would indeed change if you measure rice and water both by weight/volume.

    Thanks for repeating your credentials. Hello fellow ex professional kitchen slave trained professionally by professionals lol.
    Last edited by Fishyfox on 20:46:25 - 14/05/22

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    • Blunt [2076337]
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    Posted on 22:46:00 - 14/05/22 (2 years ago)
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    Blunt [2076337]

    Washing rice is unnecessary.

    The only time it's feasible is if your using the starch water for things such as Korean natural farming, fermentation projects, or feeding plants (which are all interrelated tbh).

    As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product.

    Any supposed benefits that rinsing the rice would achieve, would also be achieved during the cooking process, so your adding extra time/steps, and possibly messing with the texture/water content of the end product, when the simple act of boiling would kill off anything funky.

    I keep jasmine, basmati, long grain white, long grain brown, and short grain arborio rice in my home, have cooked with each many times, and can say definitively that none BENEFIT from washing beforehand.

    Fishyfox [2010062]

    "As a former chef, we never washed rice. If it isn't well dried after washing, it can introduce much more water than intended due to how much water can be held between the grains, which then changes the consistency of the end product."

    Sorry but this does not make sense. Rice is cooked in water so unless you're gonna keep it for such a long time between washing and cooking that the rice is going to absorb all the water, there's no need to dry it at all.

    Personally I wash my rice to get rid of any dirt that might have gotten in there during the production process, and also -tradition-. Boiling dirt does indeed kill bacteria but I don't wanna eat boiled dirt.

    Blunt [2076337]

    It's not about absorbing the water, it's about the water that's retained in the small spaces between kernels.

    It's like wetting sand, or fine gravel... the sand and gravel itself isn't actually absorbing water per say because they are solid (except maybe a small amount held in air pockets/micro fissures in the surface of the stones/sand material - which rice also does, aka pourous surface), the water is held in the tiny pockets of air between the particles.

    When your cooking 20lbs of rice at a time, either in the oven or a large pot, the amount of extra water held by the rice is enough to change the consistency from a dry cooked rice that isn't very starchy/sticky, to one that is sticky, wet, and incorrect consistency.


    What I feel makes no sense, is washing "dirt" off of your rice... I've never seen dirt filled rice. Maybe in the country your in, but in America (where we produce and process most of our own rice), I've never come across rice that's full of dirt. There is a white substance on rice sometimes, which is starch, or added minerals etc, but not dirt. And so long as your not agitating the rice much while cooking, the white dusty starch usually doesn't effect consistency.... but rinsing does.

    A lot of what I've seen spoken about in this thread is people repeating the process they've been shown by their parents, and repeating the logic explained to them by their parents... "tradition". I'm sure I've cooked more rice than most in here, and in much larger quantities than most. You can disagree all you want, but the fact remains... weigh out 20lbs of rice, rinse it, and then weigh it again and you will see what I mean.

    The ONLY rice I would rinse, would be sushi rice, and that's solely because that the traditional way to do it, and sushi rice has a sticky consistency to it anyway. Any other rice I would not.. and that's backed by experience in cooking them in quantity and being mentored/trained professionally by other professionals, not learning bad practice from a home cook

    Fishyfox [2010062]

    I'm aware that wet rice would weigh more and retain more water than dry rice. Except that in both cases of washing / not washing the rice, the rice will be wet in the end since you cook it in water.

    Washed rice would not hold any more water than dry rice which is in water. Both of them would have 'water held in the tiny pockets of air between the particles'.

    How do you cook your rice, do you measure rice and then a certain amount of water? Or do you use the 'finger method'? Maybe that's where the discrepancies lie, since then the water amount between washed/dry rice would indeed change if you measure rice and water both by weight/volume.

    Thanks for repeating your credentials. Hello fellow ex professional kitchen slave trained professionally by professionals lol.
    2 to 1 water to rice by volume.

    So if a 5 gallon container of rice is measured, then washed (now retaining water), and then said 5gal container is filled 2x with water and poured over the rice, covered, and thrown into the oven (which is the go-to method when cooking rice at scale)... you have soggy/wet rice.

    If you dont rinse the rice and follow the same steps as above, you get a perfect consistency, "dry" cooked rice where the grains have only the slightest starchiness/stickiness to it, so your able to get the individual grains to seperate, while still being able to actually eat a fork-full of rice without it all falling off your fork (describing proper rice consistency is kind of hard using words lol).

    I'm sure at smaller scale, this may be less of an issue, and you could possibly do a 1.75 or 1.5 to 1 ratio instead of 2 to 1 to account for the water retention from rinsing. Or if your using a rice cooker or something similar where you add water to a set spot on the cooking device the water retention doesn't matter...

    But I again i don't believe rinsing is needed as I've never experienced dirt in my rice regardless. It wouldn't even make sense that rice is dirty based on how it's harvested, subsequently dried, the outer hull is removed entirely, and then possibly refined further by removing the bran from the outer grain leaving the white rice. But again, country of origin may play a role as well, can't speak for other countries and how they handle their rice
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