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Rice

post #1 of 9
9/14/04 at 12:45am
Thread Starter 
Do you rinse the rice before cooking and it and if yes why? I have heard that some cooks soak it as well...

Also, I always toast it --even basmati rice-- and always with butter. Some people claim that one should never use butter to toast rice but olive oil.

What do you think?
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #2 of 9
9/14/04 at 7:37am
Rinsing depends on where you live and what rice you buy. I've tried rinsing the brands I generally buy and have had poor success. Seems the rice in my area is already pretty clean of excess starch.

I toast depending on the dish and my mood. I've used lots of different fats, whatever I feel is most appropriate to the dish. Mostly I use butter, olive oil and canola oil. BUt those are my three primary cooking fats in general.

Phil
more than taste fine
me eat it all the time
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post #3 of 9
9/14/04 at 8:13am
I rinse for cleanliness, not for starch. The way rice is processed/dried, you don't want to know the kind of crud that gets in there! Anyone who lives in a culture where they grow the rice will probably agree with me. I got this advice from my Indian friends.

Arborio/carnaroli being the exception.

Soaking depends on the kind of rice. You get better results from sushi rice if you soak it. Basmati also does in theory, but I don't find that skipping this step makes much of a difference. It probably also varies according to the quality and the brand of the rice in question.
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post #4 of 9
9/14/04 at 7:49pm
Like Anneke wrote, I soak sushi rice for 20+ minutes prior to cooking. CArnoli/arborio are sauted in olive oil for risotto, pilaf is also browned but as a whole I don't saute the rice....last week I picked up petite rice, have not tried it yet....black rice is super to make coconut pudding with....
cooking with all your senses.....
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post #5 of 9
9/14/04 at 8:04pm
Shroom, how do you make your coconut rice pudding? I've tried several techniques/recipes, and haven't found one that I liked. I need to work on my ratios...
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post #6 of 9
9/15/04 at 12:41am
Thread Starter 
I agree although I rinse it for the starch as well but this last one is just a matter of taste. I have never soaked rice unless I use it to stuff vegetables where I find that it makes a difference in the way the liquids are absorbed. I will give it a try with basmati.
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #7 of 9
9/15/04 at 5:43am
coconut milk, salt, sugar, vanilla bean....no recipe
cooking with all your senses.....
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post #8 of 9
9/15/04 at 8:20am
..I was afraid you'd say that... ;)
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post #9 of 9
9/27/04 at 8:42am
My repeated experience with Basmati rice over the past 20 years, is that it must be picked over first in order to remove grit, pebbles, or unhulled bits of rice and then washed to rinse off the starch. Before cooking, I always soak Basmati for 20-25 minutes in double its bulk of cold water.

I've made many types of rice pudding: Some of my favourites would include Mango-Risotto; Baked Basmati w/ Raspberry Syrup; and the not-too-sweet Black Sticky-Rice pudding known as Kow Neuw Dum Peiak, served w/ coconut sauce & fresh lychees.
"A house is beautiful, not because of its walls, but because of its cakes." ~ Old Russian proverb
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