If washing isn't reducing the stickiness, there might be something up with the rice grains themselves (too much of the outer layer removed during processing, long-term storage a dry environment causing cracks, etc.) Lowering the water to rice ratio a bit or steaming really gently after parboiling (like the technique used in this recipe for Iranian chelow) could be enough compensate for the issue, but if all else fails you can always make khichdi or some other kind of porridge.
this post was submitted on 06 Sep 2024
11 points (100.0% liked)
food
22316 readers
3 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
(like the technique used in this recipe for Iranian chelow)
Thanks, I will have to try making that sometime. If nothing else for right now the stuff about how to prepare the rice ahead of time might help.
Soak for a few hours or if you need it fast, repeatedly soak, rinse with a hand rubbing the grains together good, and drain in quick succession until the water runs clear. It might take 5-10 rinse cycles.
Add a little salt to the water when you cook it.
repeatedly soak, rinse with a hand rubbing the grains together good, and drain in quick succession until the water runs clear
This has been my standard approach, but before the rice changed it consistently only took two cycles of that. I'll try just doing more rinse cycles and see if that fixes the problems or if there's more wrong with it than just how starchy it is.
You're generally supposed to soak rice for a few hours, rinse and drain the water, then cook it in fresh water. This gets excess starch out. The only time I wouldn't say to do that is if you're cooking sushi rice because you want the starch to make it stick together well.
Have you tried reducing the amount of water you cook the rice in?
Not yet, no. I've stuck with the same ratio that I've been using, which is also what the bag says. It doesn't seem to just still be wet when it should have already absorbed all the water though, but that it doesn't seem completely cooked at that point, but then cooking it a little longer seems to overcook it. Or maybe that's just from all the excess starch, because it reminds me of the awful rice I grew up eating that would always be horribly starchy and bland and overcooked.