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.
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.
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.
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.
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? Any other rice is less than ideal.
there are so many different grains of rice why limit yourself to one. i mean i love jasmine too but basmati is great.
Basmati is pretty good too, but yeah it’s tough to beat jasmine rice…
Calrose all day.
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.
The US consumes plenty of enriched rice.
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.