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A shopkeeper in Guangzhou told me my rice washing method was wrong
I was at this tiny noodle place near Liwan Park last summer and the owner saw me rinsing my jasmine rice three times before cooking. She came over and laughed, said I was stripping all the starch and making it taste like cardboard. She told me to just swirl it gently once, pour off the cloudy water, and stop there. I tried it with a 5 pound bag of red rice I got from the wet market and honestly the texture was way better, fluffier and less dry. Now I only give it one rinse unless it looks dusty. Has anyone else gotten cooking tips from random strangers in China that turned out to be game changers?
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caseys3012d ago
Ha, I've been overcooking rice my whole life apparently. Oops.
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charles_coleman12d ago
Guess @caseys30 it might depend on the type of rice too, like sushi rice needs a totally different method than basmati or jasmine. I mean, I used to think all rice was the same until I tried making paella and it came out mushy. Idk, maybe the whole "measure with your knuckle" thing works but only if you live somewhere with consistent humidity or altitude.
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