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Old 06-30-2008, 10:16 AM   #11
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Quote:
Originally Posted by Constance View Post
Did you rinse the rice before cooking? I know that's an important step to keep white rice from being sticky...it washes of the excess starch. I don't know if it's the same for brown rice, though.
I've seen many suppliers of white rice recommend against rinsing their product. Try usng less water and/or a shorter cooking time. We sautee the rice in a little peanut oil and then, depending on the rice, bring to a boil; then cover and simmer for 12 - 15 minutes. Then let sit covered and off the heat for a minimum of 10 minutes.
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Old 07-11-2008, 07:48 AM   #12
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I think I'm going to boil the water first and then add the rice. Let's see if it makes a difference.
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Old 07-11-2008, 08:07 AM   #13
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You should also try cooking at a slightly higher heat, especially

with brown rice.
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Old 07-11-2008, 10:13 AM   #14
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with brown rice.
I'm sorry, I don't know what you mean.. should I boil the water first and then add the brown rice?
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Old 07-11-2008, 02:09 PM   #15
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I grew up eating and cooking white rice. My abuela taught me that no matter how large or how small the pot is, the water height should always reach just at the first bend of your right middle finger. You do not touch the rice until all the water had been all absorbed. And yes, wash the rice 2x with cold water. The cold water is also good for washing your face. The first water has the starch in the rice that acts as a microdermabrasion (Japanese version) as is like rice flour.
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