Do you rinse rice, Veeky Forums?

If you fry the rice before you add water you don't need to rinse it.

This is the only normal answer.

I don't rinse my rice in a colander, but I do soak it in water/empty a few times before cooking it with a rice cooker. Maybe not quite as thorough as rinsing it, but probably good enough. Pic related, my rice.

Wut

>add oil in pan
>add garlic
>let fry a bit
>add rice
>stir until shiny
>add water
>bring to boil
>simmer, covered, until done, no touching.
Only real way to make rice, desu

Depends on the rice. If I get a new brand/type that I'm not familiar with, I'll try both ways.

Not exactly true. If you're trying to avoid it boiling over, true. But if the rice otherwise doesn't taste 'clean'/too starchy, you still need to rinse it. It does make it more troublesome to fry later though.

I just buy the shit you microwave in a pouch for 2 minutes.

Only when making pulao or pilaf, if i'm simply boiling up some rice I rinse it afterwards with hot water from the kettle.

Yes and I cook it twice as much water as instructed on account of the arsenic contained within.

When I don't rinse mine, my rice cooker sometimes boils over out of the top vent.

2 cup rice
3 cup stock

Add in casserole dish with oil to coat every grain.
Add stock.
Cover with foil.
Bake at 375F for one hour.

Wa-la, perfect pilaf.

>being this poor

soak then rinse....

When I'm cooking for myself I couldn't be arsed.
When I'm cooking for other people, yeah I rinse the rice.

>poor
Microwave rice is like a dollar for 50 cents worth of rice

Depends on the dish.

Poor people are known to be wasteful.

nah. I love the starch actually, I like when it's nice and sticky because I use rice for a variety of additional foodstuffs on top of just eating it plain.

I rinse basmati rice from India, god only knows what's on it otherwise. Can you imagine a worker stepping on it barefoot after they came back from the designated you know what street and treaded some stuff on the bottom of their foot and what not.

This.

Never understood why people get microwave rice when you can get a bag of rice for less money/mass.

"But it saves time!"

The fuck? Just cook your rice whilst you cook everything else. If you cook it too early the drain and cover. Should keep its heat and the rest of the food should heat it up.

I trust you also pick it for any further impurities?

Microwave rice is for plain idiots, even if you are too lazy to boil some rice the normal way you can just buy boil in the bag rice, which is much better and a little cheaper than microwave rice and just as easy.

Short grain = rinse until clear
Long grain = doesn't need rinsing

Yes.

Just finished my big 15 pound sack of rice. Need a new one. What kind should I get? Last bag was basmati and that was pretty good, but I want to know my options.

Yes, especially brown rice. Brown rice won't cook properly if it's not rinsed.

30 minutes, 40 minutes, even 60 minutes; won't be cooked without rinsing.

I don't mean "al dente" or whatever you wanna call firm. I mean it'll still be tough.

you're not trolling me, right user?

>Wa-la, perfect pilaf.

It's voila user...

Always, at least 3 times, more if necessary.

If it ain't koshikikari, it ain't shit.

>If it ain't koshikikari, it ain't shit.

I really hope English is a third or fourth language for you.

I think you misspelled nishiki user

Fucking autocorrect

Koshihikari

>It's voila user...

I'm a fan of jasmine but wild rice is bomb if cooked properly.

What's the difference between jasmine and basmati? Jasmine is what they use in the cheap all you can eat sushi places right?
This is to save money so is has to be flexible. I'm leaning toward white rice because of that.

I ain't found no brown rice yet, if that's what you mean, praise jesus.

not even a bit. always make rice this way.

with basmati that is, i barely ever use other rice.

They use jasmine in those places because it's closer naturally to a sushi rice and has less preparation than properly steaming true short grain. Plus jasmine rice is used in pretty much all SEA cuisine. Basmati is more to the tune of the middle east and india. It's longer and and thinner.

Really it's up to taste in the end but between the two I like jasmine. I prefer it, texturally.

>went to shops today
>read this post
>forgot to buy quinoa
FUCK

fish for dinner plan RUINED
FUCK