/ck/ - Food & Cooking

>never wash rice
>its literally always fine
how do you create these problems for yourself?

what do you mean starchy, rice is rice

>>18715514
>>It's starchy
yeah it's rice

>>18715520
It goes mushy and sticks together like sushi rice. The same thing happens with pasta if I don't wash it, but this time I made a savoury mince and rice and it was unironically ruined despite medium grain being touted as the best for absorbing flavour

>>18715514
>Fill with hot water
anon u wot

>>18715514
>Fill out with hot water.
You're supposed to wash it with cold, tap water to remove the excess starch, then you bring a pot of water to a boil and add the rice; 2:1 water:rice (and salt and oil, of course)
Besides, if it comes out too 'starchy' it could be because you're cooking it for too long — especially with your washing method.
>t. Never washes rice and it comes out great, nevertheless.

>>18715528
>It goes mushy and sticks together
You're using too much water and or cooking it too long.

>>18715528
>savoury
Found the problem. You're British.

Why does rice filter so many ppl. . ...

Just roast the rice on some lard/oil before cooking you dumbcunt.

>>18715514
>hot water

>>18715530
>>18715540
>>18716007
that isn't the issue

>>18715528
rinse your rice at least twice, use less water when cooking

>>18716009
the starchier the rice, the more you should rinse it
Its a basic rule of thumb. You can cook basmati and parboiled rice with just one rinse or none at all, and they'll come out fine. Jasmine and calrose will always require more rinses, at least 3, if you don't want to end up with starch residue stuck all over your stove when the water bubbles out.

>>18715514
1 cup of rice =
ADD 1 1/2 water

you fucking nigger

>>18715514
>>(rinse) with hot water
YOU FUCKING DONKEY

My technique for perfect fluffy, firm basmati rice. Its shocking how close the texture straight out of the pot is to day-old rice thats been fried. Could be adapted to other varieties of rice but you'd need to adjust the amount of water.

>1 part rice
>1 3/8 part water
>1 1/8 part lemon juice
>oil (preferably butter)
You want 1 1/2 part liquid total, with lemon juice to decrease stickiness. You could increase the lemon ratio for it to have noticeable flavor, which is good but not as versatile.

Rinse rice until water runs clear and soak for 30 minutes
Heat butter in a pot, drain rice, and toast it for a minute
Add lemon juice and water and let come to a boil
Cover and steam for 15 minutes, fluff, then steam for another 10 minutes

>Be OP
>Don't rinse rice before cooking
>Add hot water to rice and agitate while on stove and pour off starchy water
>Repeat twice and think water is clear enough
>Rice isn't good
>Complain on Scandinavian basket weaving forum
What do you know, OP is a retarded faggot. That's never happened here before!