Bizarrely enough they made a video about wizard game a month or so ago talking about how buying it is supporting Queen Terf yet they then go and spit this shit out.
Bizarrely enough they made a video about wizard game a month or so ago talking about how buying it is supporting Queen Terf yet they then go and spit this shit out.
That's what I've been told. Is it for pesticides?
It improves the taste and texture
I shovel that shit into my mouth fast it doesn't make a damn difference
Now that can't be right
To elaborate on what the other poster is saying, it depends on what type of rice and what you're doing with it. Some dishes you want a starchy, sticky rice that'll form into coherent clumps, but if you want the drier fluffier style of rice you'd likely get in a restaurant you want to rinse it a couple of times before cooking it. I just put it in a bowl, dump water on it, stir it, and drain it against my hand and repeat once, and that's worked well enough.
Thank you for taking the time to explain that... my sleep-deprived ass was thinking "eh, i'll elaborate tomorrow"
that's interesting, but really not worth the effort in my opinion. thanks for sharing!
You just do it while the water's heating up instead of just standing around waiting, and it makes as big a difference to the end result as salting and adding some oil to the water does.
I make rice in a rice cooker, and i don't add salt or oil because the point of rice is to soak up flavor from what I'm actually cooking.
:meow-tableflip:
You still have to season it first, even if you're frying the rice with a seasoning sauce or drenching it in a sauce to serve. Even if it's being served in a stew or drowning in curry.
I really don't have to season it first
Hello, I am Chinese. Also a cook by profession.
The coating on white rice is excess starch. For paella and risotto, that is perfectly fine, if not outright beneficial.
For Asian cuisine, loose, fluffy rice is the norm. Think rice you would get at an Indian or Chinese restaurant.
Extra starch is also detrimental to frying. Fried rice in particular is generally made with thoroughly washed rice, cooked then slightly dried out. This form of loose rice has more surface area (as opposed to a clump of rice the same weight) for absorbing flavor. Unwashed rice with the exact same method will become gummy, and the starch kind of absorbs the frying oil and burns.
Sushi rice is also thoroughly washed, unwashed sushi rice will turn into gummy, chewy sushi.
That's some interesting insight. Thanks for sharing
Removes starch and makes it not so sticky