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6 months agoAmerican farmers are in no way working class. Even the median small farm owner has upwards of a million dollars in assets (and less than 10% of that value in debt) and a yearly household income that exceed the national average. The author knows exactly what he's doing when he conflates the plight of a bunch of white landowners with the poor farmhands and seasonal labor that they exploit.
If washing isn't reducing the stickiness, there might be something up with the rice grains themselves (too much of the outer layer removed during processing, long-term storage a dry environment causing cracks, etc.) Lowering the water to rice ratio a bit or steaming really gently after parboiling (like the technique used in this recipe for Iranian chelow) could be enough compensate for the issue, but if all else fails you can always make khichdi or some other kind of porridge.