RICE - BASIC QUESTION FOR SAM F. OR ???
I make several types of rice in my rice cooker. My Thai Jasmine says to rinse 3 times but what about Long Grain White, Basmati and Uncle Ben's Converted? I do soak the Thai Sticky Rice before steaming on the stove but does it need multiple changes of rinse water? Thanks everyone!
always soak & rinse basmati thoroughly for that characteristic scented every-grain-seperate-and-distinct thing that is essential for the desired texture. i rinse all rice that isn't being used in risotto or rice pudding or paella-- it's traditional, hygenic and quick.
i've never used uncle ben's converted, i mistakenly thought that it was the same thing as minute rice until recently, but a lot of people like to use it & from what i hear it doesn't need to be rinsed or soaked.
brown rice doesn't seem to care if it is soaked or not, in my experience, with the exception of brown basmati. i suspect the longer cooking time evens it out.
I don't do this very often, but, I'm going to give you the "heads-up" on a rice that is unmatched for Cajun recipes. It is the best, most fragrant, and most flavorful rice I've ever eaten. It takes my Crawfish Etouffee recipe (from Paul Prudhommes Louisiana Kitchen cookbook) to a different level. Here's the link:
I got my five pounds of rice from stansel yesterday, and cooked it last night to go with some beef rendang.
the smell really is unbelievable.
AND, while following everyone's thoughtful tips about rinsing, it came out PERFECT.
(I rinsed 3 times with a normal whisk)
my dinner was funny: malaysian beef rendang with southern louisiana rice in a pita, served with chinese watercress on the side
re: mr mouther
I'm so glad to read this post. My father, who worked for a Cajun Company back in the 1960s, loved that rice. He passed in 1994, after having given out the rice, with his company LOGO, to so many of his customers in the Oil and Gas business, and to a Cajun restaurant here in Denver. He was also responsible for the Crawfish Boil Parties amongst the Houston Oil and Gas folks, starting back in the 1960s. I'll never forget how he would pull a mason jar of "Aunt Tee's" crawfish etouffee out of the freezer, cook some of that popcorn rice, and we would all feast. I can tell you another secret. The closest thing I've tasted to "Aunt Tee's" crawfish etouffee is Paul Prudhomme's recipe from "Louisiana Kitchen" cookbook, but, cut the 2 tsp. of cayenne in half. LOL. I can't tell you how much it means to me that you have enjoyed this rice. It means a lot. Thanks for the post.
And, to Sam Fujisaka, whose posts I relish, I beg you to try this rice, and let me know what you think!!!!!!!
man, i ran out of that rice a while ago and have meant to reorder. today i kept doing searches for stanley's rice and finally just retraced my steps back to this post. Stansel's rice is the best!!!! Just reordered and can't wait for it to come (also - it makes great gifts for friends who cook!)
Basmati, especially the higher quality brands, has been dried for a long time. I had problems with it cooking unevenly until I started soaking it before cooking. A new crop short grain rice does not need much soaking.
Rinsing removes some surface starches that promote sticking, though sticking is also a function of rice type. Some rice is polished with talc, and rinsing removes this. On the other hand, most long grain US rice packages say not to rinse. Some of those rices have water soluble vitamins sprayed on. Converted rice is a whole different beast. Stick with the instructions on the box.
Rinse rice until the water is just barely cloudy and no longer opaque.
Some rices from outside the U.S. are coated with talc to make them look whiter. Definitely a good idea to rinse this off.
I have heard if you rinse rice grown in the U.S. you are rinsing off the vitamins they add to make it 'enriched'. I don't bother if the rice is grown here.
Also there are brands of Japanese style rice that are pre-rinsed.
I rinse my Basmati until the water runs clear (at least 10 times, I find)and then soak it for at least an hour.. more like 2, rinse again 2- times and then cook by absorption method
Thanks, thought you'd never ask. I give all rices a couple of rinses (see below). But rinsing and soaking really don't do much. paulj is right: rinsing does get rid of any surface starches (just generated by the grain rubbing together). Stickiness, however, depends on amylose content, with the stickiest rices having low or no amylose. But amylose is internal, not on the surface and not affected by rinsing. Soaking can make a very small difference in cooked "softness". Different rices are not dried for shorter or longer periods of time: all are all dried to 14% moisture content.
Most polished rice isn't coated with a bit of talc. Rinse if you find one that is.
But, here's the kicker--although this was before I became a rice scientist and may be an urban myth: Apparently, polished Japanese rice was coated with something that included asbestos! Good washing was necessary, albeit we didn't know about the asbestos at the time. The Japanese did have the highest global rates of stomach cancer at the time. So, I washed rice until the water ran clear for years. Don't anymore.
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