Rice

[Anonymous No.17783394]

While trying to improve my rice cooking abilities, I've noticed that online there are quite a few discrepancies on how to cook rice.
Everyone agrees that washing the rice and letting it soak for ~30-60 minutes is ideal, but what about the rest?
How much do you wash your rice? Do you drain before or after soaking? If not after, do you use the soaked water as cooking water?

[Anonymous No.17783462]

>>17783394

[Anonymous No.17783510]

>>17783462
I wish this was just a joke, but where I live (Brazil) most people actually do it like this, although some do wash at least once before.
It's extremely dry, you can't eat it by itself without a gallon of water. Most people eat it with beans, but it still sucks, and I don't like beans that much.
I'm guessing this is also common in burgerland? If so, that's kinda sad.

[Anonymous No.17783573]

>>17783510
>where I live (Brazil)

[Anonymous No.17783663]

>>17783394
it doesn't matter. RICE + WATER + HEAT. I rise my rice because I don't want indian poop dust in my basmati. i eyeball the amount of water i need so that it's absorbed by the end. some salt. WA LA. no need for "my grandmother told me blah blah blah" it's all BS. just cook the damn rice.

[Anonymous No.17783676]

>>17783573
Biggest issue with Brazil is the disparity between states. As long as you live on southern Brazil you can live with quite a decent salary and lifestyle.
For example, I'm 22yo, still getting my formation done and I'm earning around 50k a year. This might not look a lot, but stuff in Brazil is much cheaper than in the US, I'd say everything is around half the price.
The only downside is that our import taxes are astonishing for most stuff, but there are ways to bypass that.

[Anonymous No.17783687]

>>17783394
Obligatory

https://www.youtube.com/watch?v=JjvN-bqg0FE

[Anonymous No.17783689]

>>17783663
It's not 'my grandma told me', if you try to cook it correctly it just tastes better. In special, I feel like the texture of the rice gets fucked up if you don't wash it and soak it correctly.
Also, adding salt to rice is fucking disgusting.

[Anonymous No.17783690]

>>17783676
this is the rice thread not your blog

[Anonymous No.17783694]

>>17783689
>texture
you are autistic

[Anonymous No.17783705]

>>17783687
Adding oil makes it taste like dry dirt. You can skip the soaking step this way, but I want my rice to taste good.

[Anonymous No.17783717]

>>17783694
Does sushi rice taste the same as 'normal' ameritard rice? No, of course it doesn't. Guess what's the difference? Yeah, the texture.

[Anonymous No.17783763]

>>17783717
Next thing, you'll tell me African rice commits more crime

[Anonymous No.17783788]

>>17783705
>Adding oil makes it taste like dry dirt.
WTF do you mean?

[Anonymous No.17783798]

>>17783717
Sushi rice has vinegar added in a very specific and controlled manner, it's not just a variety of rice.

[Anonymous No.17783825]

>>17783689
It totally depends on the rice variety, how old it is, and what the end
use is.

Basmati benefits from soaking because it expands lengthwise and soaking minimizes its resistance to doing so.

A lot of store bought rice is stored for monthsvif not years and depending on the desired consistency and end use may benefit from washing/soaking or it may make virtually no difference or may even be detrimental to getting that texture.

Rice in areas that grow it that us fresh is a completely different animal than what you get at most supermarkets, and has a texture that dried out commercial rice will never have.

[Anonymous No.17783838]

>>17783394
Soak it before rinsing then drain. I don't have any justification for this but I know I'm correct.

[Anonymous No.17783843]

>>17783394
for 90% of rice:
>put water and rice in pot
>at 2:1 water-rice
>bring to boil while occasionally stirring to prevent stuck rice from burning
>cover with lid when reaches boil
>immediately reduce heat to lowest setting
>cook for 9-10 minutes
>turn off heat
>let rest for 5 minutes
>stir/fluff and serve
all the steps are easily modified, it shouldn't set you back to much if you mess it up unless you're extreme poorfag, it's fucking rice, if you need a rice maker for this then you're retarded, you can add other ingredients at almost any step and not fuck it up
>washing
completely unnecessary unless you're trying to up your presentation because you think you're Jiro, or you're an idiot who can't buy clean rice from a reputable source
>soak
unnecessary for 90% of rice if you followed the above cooking instructions

[Anonymous No.17783856]

>>17783717
>doesn’t fucking know what sushi rice is
>proceeds to act as if his thoughts are worth anything
Retard

[Anonymous No.17783867]

>>17783843
>>at 2:1 water-rice
>>bring to boil while occasionally stirring to prevent stuck rice from burning
>>cover with lid when reaches boil
>>immediately reduce heat to lowest setting
>>cook for 9-10 minutes
>>turn off heat
>>let rest for 5 minutes
I have cooked it like this half a dozen times now, and there is always unabsorbed water in the bottom of the pot.

[Anonymous No.17783875]

Rice cookers are a meme and I completely disregard the advice of anyone who ever tells me to get one.

[Anonymous No.17783938]

Bland rice.
Learn to make refugado/estrugido.

[Anonymous No.17783939]

>>17783394
Ignore everyone and everything else. Here is the only rice recipe you will ever need. Perfect everytime. No matter what and destroys every other recipe with results. Best results from sushi rice, but works with any kind.

PERFECT RICE RECIPE:
1. Weigh rice on scale note weight.
2. Rinse rice with copious amounts of room temp to cold water until water runs semi clear to clear. The more the better
3. Place rice in bowl and cover with 2-3 inches of filtered water. Wait 30 minutes or until rice appears opaque and crumbles easily when pressed between fingers.
4. Drain rice by placing in a strainer and let stand in strainer for 25 minutes.
5. Place equal parts rice and filtered water in a high walled pot. Cover rice.
6. Put heat on max temp and start a timer.
7. Once steam starts coming out of pot or water starts boiling turn heat to 2-3 or very low and cook for how long it took to reach boil.
8. Once time is up turn off heat and let sit for 15 minutes without touching.
9. Serve.

[Anonymous No.17783940]

>>17783875
Based.

[Anonymous No.17783951]

>>17783867
That's because 9-10 minutes is too short a cooking time for that ratio of water to rice...should be more like 15-20 depending on the stove, if the rice sticks to the bottom just fluff what you can and let it sit for 5 minutes and the steam will break it loose. Some middle eastern recipes that use this ratio add a splosh of olive oil or butter and go up to 25 minutes to get a crispy golden crust on the bottom that steams back soft and breaks up into the rest of it when you fluff it.

The other key is that once you stir and turn the heat down low, never ever remove the lid on rice until that set cooking time is up.

[Anonymous No.17783953]

>>17783867
>cook something same way every time
>have same problem every time
>change nothing
holy fuck, do i have to spell it out for you?
probably do, considering how badly you fucked up greentext.
USE LESS WATER, OR MORE RICE, OR HIGHER HEAT, OR COOK IT LONGER
on second thought, just stop cooking, nobody this dumb should have access to a direct heat source

[Anonymous No.17783964]

>>17783939
>over hour and a half to cook plain white rice
it's just sushi rice, it ain't gonna suck your dick if you take it slow

[Anonymous No.17783969]

i just pop the lid on after eyeballing water amount and turn down the heat at boil, why pretend this shit is difficult

[Anonymous No.17783974]

>>17783964
It's the most autistic and best way to cook rice developed by a japanese chef with rice autism. What do you expect?

[Anonymous No.17784042]

>>17783394
Careful not to fall into the autism-hole of “only one right best method”, friend.
It sometimes depends on the type of rice, its age, and what you’re using it for.
I use japonica short grain and rinse it simply to remove the “rice dust” it gets from being in a sack of rice.
I rinse it until most of the ‘white’ is gone from the water. I don’t bother continuing until it’s perfectly clear, and don’t know anyone who thinks doing so is necessary.
My wife is Japanese and just soaks rice the way her mom always has. An hour or so before making rice in the evening (sometimes longer if it isn’t “new” rice), and overnight in the fridge if the rice is going to be made in the morning.
The exception is if it’s going to be used to sushi or onigiri, then she does 20min.
We don’t use the soaking-water to cook it.
For normal cooking we just use a Zojirushi, and if it’s a special occasion/meal we use an igayaki clay pot.

[Anonymous No.17784080]

>>17783939
kys

[Anonymous No.17784085]

just buy a rice cooker
wash the rice beforehand if its white

simple as

[Anonymous No.17784097]

>>17783867
because 2:1 is too much. more like 1.5:1 for better rice

[Anonymous No.17784144]

>>17784080
Seethe more wee little ricelet.

[Anonymous No.17784169]

>>17783875
Billions of asian that eat rice everyday all use rice cookers, anon.

[Anonymous No.17784220]

>>17783953
>post recipe
>literally just quantity and time
>doesn’t work
WHAT THE FUCK RETARD I NEVER SAID YOU SHOULD DO IT THAT WAY YOU DID IT WRONG WHY DID YOU DO LITERALLY WHAT I SAID!

[Anonymous No.17784222]

>>17784169
Yeah but if you don’t eat it every day and aren’t preparing it for a whole family they are pointless.

[Anonymous No.17784235]

>>17784220
>thinks all heat sources, cookware, and ingredients universally identical
>can't modify world's easiest recipe for personal use
stay away from fire

[Anonymous No.17784239]

>>17784235
Or maybe you should just realize you’re a retard and stop posting your idiotic “recipe”

[Anonymous No.17784254]

>>17784239
Adjusting recipes for your hardware is completely reasonable. We cant factor in how hot your stove gets or how long it takes to heat up or cool down or what material and quality pan you use.

[Anonymous No.17784276]

I think rice is terrible because empty carbs.

[Anonymous No.17784281]

Why the fuck do Japs add vinegar AFTER the rice is cooked, when they could add it together with the water?

[Anonymous No.17784370]

>>17784276
>Empty carbs
Rice had 8 out of the 10 amino acids we need to function well. The other 2 can be found on beans, that's why the 2 are paired on a lot of places.
Add a meat and you're golden.

[Anonymous No.17784401]

>>17784254
Here's the thing. Whether it's you posting the "recipe" or any of hundreds of youtube videos, who people on /ck/ link, ****all**** of them say 2:1 ratio, bring to boil, 10 minutes of simmering, and let stand for 5 minutes. None of them say "adjust to your hardware retard!" and if you wanted to add that when you first posted your "life hack recipe" earlier in the thread, you had ample opportunity to do so.

All I am saying is that I've given that "recipe" a fair shot several times now, so it's not like I'm erring from the recipe, and it does not give a good result.

[Anonymous No.17784435]

>>17784401
Not him but where are you getting 10 minutes for a 2:1 ratio? That's what I do but I go for 20 minutes and I saw at least one other person ITT say the same.

[Anonymous No.17784438]

>>17784435
>>17783843

[Anonymous No.17784451]

>>17784281
because you touch yourself at night

[Anonymous No.17784454]

>>17783843
>posts retarded US trailerpark-tier rice recipe
>shits on rice cookers because he literally doesn’t understand the point
>also doesn’t understand shit about rinsing or soaking rice
You’re the same retard that spams that retard recipe in every rice thread, aren’t you.
Some people actually like good rice, and don’t want flavorless poverty gruel

[Anonymous No.17784458]

>>17784435
DO YOU LIVE AT A DIFFERENT ELEVATION OR HUMIDITY INDEX OR COOK LARGER/SMALLER QUANTITIES AT A TIME?
How the fuck do you people have zero concept of making minor alterations to suit individual need? You fucks could be deathly allergic to chocolate, like the dogs you are, and still bitch about a chocolate chip cookies recipe calling for chocolate.
Go back to your fast food threads.

[Anonymous No.17784460]

>>17784454
Of all the purists and snobs, rice ones are the lowest.

[Anonymous No.17784463]

>>17783676
I liked your post anon

[Anonymous No.17784482]

>>17784401
Hey, guy, try my recipe and you won't need to argue OR complain on the internet ever again.

>>17783939 here it is!

[Anonymous No.17784533]

>>17783394
I thought cooking 8 cups of rice and freezing it in portions would save me time. But the crazy thing is, cooling that huge volume of rice takes forever. Not sure which is less of a hassle, cooking small portions from scratch and then having to do all the set up and clean up; or cooking a huge batch and having to deal with the cooling time, a dangerous period when food poisoning can occur. According to the wonderful experts, you shouldn't let your rice cool for more than 1 hour at room temp or Bacillus cereus can contaminate your rice.

https://www.bhg.com/recipes/how-to/food-storage-safety/leftover-rice-food-poisoning/

[Anonymous No.17784543]

>>17784533
spread it on a baking pan to cool faster

[Anonymous No.17784605]

>>17784169
because they eat rice for like every meal so the rice cooker is very convenient, anon.

[Anonymous No.17784612]

>>17784454
what is "good rice"?

[Anonymous No.17784630]

>>17784460
>literally insults anyone who doesn’t make refugee-rice as a “retard” who can’t make rice and an “idiot” who can’t source rice
>but it’s those retards and idiots who are the snobs
Quite an imagination you have, anon.

[Anonymous No.17784647]

>>17784612
Buy the cheapest fortified basmati rice you can from a cheap supermarket then get a bag of organic california basmati and make them both. You'll see just how dramatically quality can vary between rice.

[Anonymous No.17784651]

>>17784605
It’s not about convenience, anon.

[Anonymous No.17784656]

>>17784630
Take the cock out of your mouth, I can't understand what you're saying.

[Anonymous No.17784668]

>>17783843
Bro your rice recipe absolutely sucks. Going by volume is for whorish sub humans.

[Anonymous No.17784684]

>>17783394
>buy a $20 rice cooker from Kmart
>put 1 cup of rice in
>put 2 cups of water in
>turn it on
>forget about it and go get drunk, play vidya or whatever
>perfect cooked rice for whenever you want to eat it, with no babysitting or fucking around
bonus points if you combine with a slow-cooker for ultimate laziness

[Anonymous No.17784692]

>>17783788
Anon used dirt oil

[Anonymous No.17784702]

>>17783867
Stop timing it
Taking the lid off and stirring occasionally is fine
Just cook until no water, and as soon as there is no water turn off heat
I cook rice this way, it makes it a little sticky so some may not like that aspect but otherwise it's perfect every time

[Anonymous No.17784706]

>>17784458
Well that's one hell of a reaction. I've made different kinds of rice, rice in different quantities, rice in different places, and none of those factors straight up cut the cooking time in half. The most complicated rice has ever been for me was when I lived in a shitty apartment with a shitty coil stove that'd randomly turn off.

[Anonymous No.17784707]

>>17784684
You got a rice cooker and you still choose to fuck up your rice. Why?

[Anonymous No.17784709]

>>17783689
>adding salt to rice is fucking disgusting
True. You should add Knorr branded stock cubes instead. Rich and flavourful
Made with carefully selected herbs and spices, Knorr Stock Cubes will enhance the natural flavours of your food.

[Anonymous No.17784713]

>>17784702
Terrible, terrible advice.

[Anonymous No.17784727]

>>17784656
>instinctively thinks about sucking dicks
Whatever does it for you, bro.
You’re the one who came into a thread where OP specifically said he’s wanting to make “better” rice, gave a recipe that’s ideal for camping but not quality, and in the same breath declared superiority to anyone who wants to have better rice, as OP asked.

[Anonymous No.17784758]

>>17784727
wipe the cum off your chin, bro

[Anonymous No.17784764]

>>17783843
>washing
>completely unnecessary

[Anonymous No.17784776]

>>17784222
>Yeah but
Fucking shut the fuck up and don't post here again

[Anonymous No.17784803]

>>17783394
Jesus Christ OP what's next, you gonna massage the rice? Tell it a bedtime story? Just wash until the water gets clear, use the fingertip method and cook it. Or get a rice cooker for fucks sake.

[Anonymous No.17784819]

>>17783867
Fingertip method or 3:2 water rice. Don't stir.

[Anonymous No.17784830]

>>17784169
Rice cooker hater wants to feel like a special little boy for doing it all by himself.

[Anonymous No.17784833]

Never wash rice or pasta. It rinses away the vitamins. You are paying them to spray/dust those vitamins on for a reason.

[Anonymous No.17784846]

>>17784707
works for me
git gud

[Anonymous No.17784856]

>>17784833
Ah yeah, Big Vitamin is selling you Health Rice. Sure.

[Anonymous No.17784858]

>>17784846
Git gud? I can make rice a 10000 folds Japanese sushi master of 85 years would give me the pass on.

[Anonymous No.17784959]

>>17784702
Great way to get soggy rice, every time.

[Anonymous No.17784999]

>>17784856
Yes. It must be fortified.

[Anonymous No.17785000]

>>17783510
>I'm guessing this is also common in burgerland
your rice just sucks dude, not sure what you're using that it's dry despite 2x volume of water

[Anonymous No.17785222]

fucking hell. just boil it like pasta.

[Anonymous No.17785226]

>17784858
are you done larping?

[Anonymous No.17785315]

>17785226
No. You bring much dishonor to your family by cooking rice so incredibly badly. I can tell simply by your demeanor that it's atrocious.

[Anonymous No.17785422]

>>17784758
>literally can’t stop thinking about sucking dicks and imagining other men sucking dicks
You know this is a rice thread, yes?

[Anonymous No.17785463]

>>17785422
then stop talking about dicks, you semen slurper

[Anonymous No.17785581]

17785226
>larp
>on the internet

[Anonymous No.17785628]

>>17783717
They're different strains of rice if I'm interpreting your retard speak correctly.

[Anonymous No.17786676]

>>17784830
Poor foodlet will never experience the pleasure

[Anonymous No.17786924]

>>17783394
If you use long grain rice, there's no requirement to rinse the rice. Most of the starch is inside the kernel.
If you use medium or short grain rice, rinse until the water runs clear. Discard the rinsing water. It's full of starch.
Long grain is a 1.5 to 1 ratio for water to rice.
Medium or short grain is a 2 to 1 ratio.
I use a microwave cooker. It took a couple of tries to get the cooking power & time down.
Once I did, I get perfect rice every time.

[Anonymous No.17786931]

>>17786924
>most of the starch is inside the starch
Lol what?
The instructions on bags of murrican long grain tell you not to rinse it because it’s “fortified”; nutrients have literally been sprayed onto the rice. Rinsing would remove it.

[Anonymous No.17787196]

>>17786924
Youre a bad person if you use 2:1 for short grain.

[Anonymous No.17787223]

>>17783394
Who the fuck soaks rice like a retard? Is it you op, are you the retard? Stop complicating something so basic.
>wash rice 3 times
>put in pot with 1.5 times water to rice ratio
>bring to boil
>put fire down to low and put heavy lid on pan
>set timer for 15 minutes
>when finished fluff the rice
>eat it and shut the fuck up

[Anonymous No.17787253]

>>17787223
>he only washes his rice 3 times
lmaoing @ ur life kid

[Anonymous No.17787254]

>>17787223
Funny because only retards would ever use your horrible recipe.