- Joined Apr 30, 2010
Given how much starch this rice puts out do you rinse your rice after cooking or leave it as is?
I use a heavy bottomed pot, bring liquid and rice just to a boil, cove and turn off the heat, leaving he pot on the burner as it slowly cools to serving temp. It seems to cook the rice perfectly every time and no need to keep an eye on it. Time the start of cooking to about 25 minutes before needing it.I have never rinsed the rice after cooking it - but I always rinse it 5 or 6 times (until the water is clear) before I cook it.
Also, I'd love to hear from anyone that wnats to share their method for "perfect", fluffy basmati rice...
I think to some regard that is true. Certainly the most popular Japanese rice, koshihikari Is best consumed within a year of harvest. Some will insist it be consumed sooner.The Japanese tend to be very focused on new rice well-rinsed.