Comment on nothing really matters
Juqu@sopuli.xyz 1 day ago
Rice and pasta can be cooked the same way.
Can, doesn’t mean it should. Rice should be cooked in just enough water for it to be absorbed or boiled off. Many types of rice are packaged with added minerals and shouldn’t be washed (check your packaging, you loose this if you have to drain).
Even the cheapest rice cookers use clever physics to fully automate this process and make it come out perfect every time.
Have you tried not washing rice?
It turns into a gloopy mess.
depends on the rice, how much starch. Jasmine - no need to wash, Sushi - must wash
I would again suggest you check your particular packaging. It should say whether to wash or not.
Sushi rice is supposed to be very sticky, I don’t wash any rice where I live.
Unless you are making sushi or risotto, why would anyone not cook Jasmine rice? Anything other rice is less than ideal.
I almost never wash rice unless I’m doing it for korean dishes that use the water, and I don’t have that issue. I do use a cheap rice cooker, and it comes out fine.
Some rice is prewashed before the minerals are added
what countries still have fortified rice? it feels like a cold war thing idky
I mean salt is still iodized. Fun fact, adding iodine to salt is actually seen as one of the most cost effective public health measures ever done.
and leaves the salt bitter.
In an era of overprocessed foods engineered to be cheap and look good, adding back micronutrients wherever possible still makes sense I think.
It’s definitely done where I live.
The US consumes plenty of enriched rice.
What’s this? A recipe for soggy rice?
It’s a recipe for extra White rice.
OR3X@lemmy.world 1 day ago
I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
v4ld1z@lemmy.zip 1 day ago
I’ve found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect
HeyThisIsntTheYMCA@lemmy.world 1 day ago
i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result.
i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days
BananaIsABerry@lemmy.zip 1 day ago
Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.
It’s also way easier to make a huge batch of rice this way.
OR3X@lemmy.world 1 day ago
Completely disagree, but I suppose it’s a matter of preference.
captcha_incorrect@lemmy.world 1 day ago
That absolutly depends on the type and quality of the rice.