Hello, All!

I wonder why recipes for asian food always seem to insist the
rice be washed until the water runs clear. With American rice it
runs clear almost immediately. Is imported rice so dirty?


James Silverton
Potomac, Maryland, USA

James Silverton wrote:

Hello, All!

I wonder why recipes for asian food always seem to insist the rice be
washed until the water runs clear. With American rice it runs clear
almost immediately. Is imported rice so dirty?

Most Southeast and East Asian dishes call for a long-grained aromatic
rice (Jasmine, Basmati and others) and are intended to have delicate
separate grains. Washing, and sometimes soaking, removes the surface
starches that would otherwise cause the grains to stick to each other.

Japanese sushi rice (Japonica) and Italian risotto (Arborio, etc.) both
use short-grained rices that aren't rinsed and the starches are used to
intentionally bind the grains together. The action of stirring the rice
creates a creamy sauce from the starch that is the hallmark of a good
risotto.

There are about 40,000 cultivated varieties of rice. It's a good idea to
chose the appropriate type for best results.

--
Saara

sedge wrote on Wed, 21 Jun 2006 00:24:00 GMT:

?? Hello, All!
??
?? I wonder why recipes for asian food always seem to insist
?? the rice be washed until the water runs clear. With
?? American rice it runs clear almost immediately. Is
?? imported rice so dirty?

sl Most Southeast and East Asian dishes call for a
sl long-grained aromatic rice (Jasmine, Basmati and others)
sl and are intended to have delicate separate grains. Washing,
sl and sometimes soaking, removes the surface starches that
sl would otherwise cause the grains to stick to each other.

sl Japanese sushi rice (Japonica) and Italian risotto
sl (Arborio, etc.) both use short-grained rices that aren't
sl rinsed and the starches are used to intentionally bind the
sl grains together. The action of stirring the rice creates a
sl creamy sauce from the starch that is the hallmark of a good
sl risotto.

sl There are about 40,000 cultivated varieties of rice. It's a
sl good idea to chose the appropriate type for best results.
sl

The rice I use for most purposes is just what the supermarkets
sell as "rice". I don't wash it and cook it in a Japanese rice
cooker. It seems to work for both Indian and Chinese food. I'll
admit that I sometimes use Basmati style rice tho' even that is
grown in the US.


James Silverton.

James Silverton wrote:
sedge wrote on Wed, 21 Jun 2006 00:24:00 GMT:
[..]


sl There are about 40,000 cultivated varieties of rice. It's a
sl good idea to chose the appropriate type for best results.
sl

The rice I use for most purposes is just what the supermarkets
sell as "rice". I don't wash it and cook it in a Japanese rice
cooker. It seems to work for both Indian and Chinese food. I'll
admit that I sometimes use Basmati style rice tho' even that is
grown in the US.

Can you share the brand(s) you use?



James Silverton.

Amanda wrote on 20 Jun 2006 19:31:37 -0700:


A James Silverton wrote:
?? sedge wrote on Wed, 21 Jun 2006 00:24:00 GMT:
A [..]

sl There are about 40,000 cultivated varieties of rice. It's
sl a good idea to chose the appropriate type for best
sl results.
??
?? The rice I use for most purposes is just what the
?? supermarkets sell as "rice". I don't wash it and cook it
?? in a Japanese rice cooker. It seems to work for both
?? Indian and Chinese food. I'll admit that I sometimes use
?? Basmati style rice tho' even that is grown in the US.

A Can you share the brand(s) you use?

Usually, long-grain rice under the Giant Stores brand (packed by
the S&S Corp. for what that's worth) or else the Mahatma brand.
The specialized rices I sometimes use are things like Texmati,
Jasmati etc. (Rice Tec Inc.) None of these seem to have any
surface dust to require washing off.

James Silverton.

I believe the practice came about to remove talc from the rice grains.
It is unclear whether the talc was a by-product of the milling process
or used as an anti-caking agent (this gathered from a Google). I'm not
sure if American mills even use talc in the milling process.

I was told that those brands of rice that carry the "No wash" label are
milled with tapioca, which the manufacturers claim does not affect the
flavor (and is non-toxic) and therefore does not need to be washed
away.

I think you're inevitably going to get a little cloudiness with a first
wash which is most likely powdered rice.

I've never done a taste comparison between washed rice and un-washed
rice. I grew up washing it and still do (even the "non wash" kinds).

-tmo


James Silverton wrote:
Hello, All!

I wonder why recipes for asian food always seem to insist the
rice be washed until the water runs clear. With American rice it
runs clear almost immediately. Is imported rice so dirty?


James Silverton
Potomac, Maryland, USA

James Silverton wrote:
sedge wrote on Wed, 21 Jun 2006 00:24:00 GMT:

?? Hello, All!
??
?? I wonder why recipes for asian food always seem to insist
?? the rice be washed until the water runs clear. With
?? American rice it runs clear almost immediately. Is
?? imported rice so dirty?

sl Most Southeast and East Asian dishes call for a
sl long-grained aromatic rice (Jasmine, Basmati and others)
sl and are intended to have delicate separate grains. Washing,
sl and sometimes soaking, removes the surface starches that
sl would otherwise cause the grains to stick to each other.

sl Japanese sushi rice (Japonica) and Italian risotto
sl (Arborio, etc.) both use short-grained rices that aren't
sl rinsed and the starches are used to intentionally bind the
sl grains together. The action of stirring the rice creates a
sl creamy sauce from the starch that is the hallmark of a good
sl risotto.

sl There are about 40,000 cultivated varieties of rice. It's a
sl good idea to chose the appropriate type for best results.
sl

The rice I use for most purposes is just what the supermarkets sell as
"rice". I don't wash it and cook it in a Japanese rice cooker. It seems
to work for both Indian and Chinese food. I'll admit that I sometimes
use Basmati style rice tho' even that is grown in the US.

You should try some Thai Jasmine rice soem time - not the expensive
packs in the regular supermarkets, but from an Asian store where prices
are more reasonable. The jasmine rice is just superior to ordinary
supermarket rice. It even smells better while cooking, and the grains
come out larger.

There's also brown Thai jasmine rice, and thats great too.

Cheers,

ian

ian

ian wrote on Wed, 21 Jun 2006 20:33:36 -0400:

?? The rice I use for most purposes is just what the
?? supermarkets sell as "rice". I don't wash it and cook it
?? in a Japanese rice cooker. It seems to work for both
?? Indian and Chinese food. I'll admit that I sometimes use
?? Basmati style rice tho' even that is grown in the US.

i You should try some Thai Jasmine rice soem time - not the
i expensive packs in the regular supermarkets, but from an
i Asian store where prices are more reasonable. The jasmine
i rice is just superior to ordinary supermarket rice. It even
i smells better while cooking, and the grains come out larger.

i There's also brown Thai jasmine rice, and thats great too.

Strangely enough, I do not like the odor of imported Basmati
rice cooking, it reminds me of mice and I do know the smell
having worked in test labs tho' the smell is not noticeable once
the rice is cooked. Jasmine rice is better, I'll agree, and I
have used it from time to time when I can get to the local
natural foods cooperative to buy it. However, I can't really get
very enthusiastic about rice as the major component of a meal.

James Silverton.

I cook with Calrose rice (grown in California, natch), and when I don't
wash it the result is noticeably more sticky and glutenous. The flavor
is definitely not as "clear" or "crisp" as when I wash the rice. Hope
that helps!

-Johan

tmo wrote:

[...]
I've never done a taste comparison between washed rice and un-washed
rice. I grew up washing it and still do (even the "non wash" kinds).

-tmo


James Silverton wrote:
Hello, All!

I wonder why recipes for asian food always seem to insist the
rice be washed until the water runs clear. With American rice it
runs clear almost immediately. Is imported rice so dirty?


James Silverton
Potomac, Maryland, USA

James Silverton wrote:

ian wrote on Wed, 21 Jun 2006 20:33:36 -0400:

?? The rice I use for most purposes is just what the
?? supermarkets sell as "rice". I don't wash it and cook it
?? in a Japanese rice cooker. It seems to work for both
?? Indian and Chinese food. I'll admit that I sometimes use
?? Basmati style rice tho' even that is grown in the US.

i You should try some Thai Jasmine rice soem time - not the
i expensive packs in the regular supermarkets, but from an
i Asian store where prices are more reasonable. The jasmine
i rice is just superior to ordinary supermarket rice. It even
i smells better while cooking, and the grains come out larger.

i There's also brown Thai jasmine rice, and thats great too.

Strangely enough, I do not like the odor of imported Basmati rice
cooking, it reminds me of mice and I do know the smell having worked in
test labs tho' the smell is not noticeable once the rice is cooked.
Jasmine rice is better, I'll agree, and I have used it from time to time
when I can get to the local natural foods cooperative to buy it.
However, I can't really get very enthusiastic about rice as the major
component of a meal.

James Silverton.

I'll avoid basmati rice so. I know the smell of mice & rats from labs
too, and have no wish to create food that smells like that!

ian

Johan wrote:
I cook with Calrose rice (grown in California, natch), and when I don't
wash it the result is noticeably more sticky and glutenous. The flavor
is definitely not as "clear" or "crisp" as when I wash the rice. Hope
that helps!


For the first time, I am using that brand. I feel less sleepy after I
eat this rice, compared to Basmati rice (Tilda).

I have not washed it in order to retain the viatmains and stuff but
with rice cooking boiling it, they all go away anyway. Does it taste
less starchy washing it before cooking?

Amanda wrote:
Johan wrote:
I cook with Calrose rice (grown in California, natch), and when I don't
wash it the result is noticeably more sticky and glutenous. The flavor
is definitely not as "clear" or "crisp" as when I wash the rice. Hope
that helps!


For the first time, I am using that brand. I feel less sleepy after I
eat this rice, compared to Basmati rice (Tilda).

I have not washed it in order to retain the viatmains and stuff but
with rice cooking boiling it, they all go away anyway. Does it taste
less starchy washing it before cooking?

MUCH less starchy. Less "gritty". It does wash away the extra vitamin
stuff and other fortifications that are added, but adding some sort of
vegetable to your meal makes up for that. Also, I have found that the
rice comes out even better when I use a rice cooker (like this one:
http://en.wikipedia.org/wiki/Image:Rice-cooker.jpg).

Amanda wrote on 22 Jun 2006 21:23:35 -0700:


A James Silverton wrote:
?? Amanda wrote on 20 Jun 2006 19:31:37 -0700:
??
A James Silverton wrote:
?? sedge wrote on Wed, 21 Jun 2006 00:24:00 GMT:
A [..]
??
sl There are about 40,000 cultivated varieties of rice.
sl It's a good idea to chose the appropriate type for best
sl results.
??
?? The rice I use for most purposes is just what the
?? supermarkets sell as "rice". I don't wash it and cook it
?? in a Japanese rice cooker. It seems to work for both
?? Indian and Chinese food. I'll admit that I sometimes use
?? Basmati style rice tho' even that is grown in the US.
??
A Can you share the brand(s) you use?
??
?? Usually, long-grain rice under the Giant Stores brand
?? (packed by the S&S Corp. for what that's worth) or else
?? the Mahatma brand. The specialized rices I sometimes use
?? are things like Texmati, Jasmati etc. (Rice Tec Inc.) None
?? of these seem to have any surface dust to require washing
?? off.

A I agree. .

A Have you ever tried Tilda brand Basmati? If you have,
A what's your comparison between it and Texmati?

I've never seen it but I'll look for it.

James Silverton.

"Johan" wrote in message
. com...
MUCH less starchy. Less "gritty". It does wash away the extra
vitamin
stuff and other fortifications that are added, but adding some
sort of
vegetable to your meal makes up for that. Also, I have found
that the
rice comes out even better when I use a rice cooker (like this
one:
http://en.wikipedia.org/wiki/Image:Rice-cooker.jpg).

Having read what people have said about rinsing rice, I
carefully looked at the washings using cold water for my usual
rices. I could not see the least indication of anything being
washed off. The initial water was clear and stayed that way...I
am not convinced!


--
James Silverton,
Potomac, Maryland

James Silverton wrote:
"Johan" wrote in message
. com...
MUCH less starchy. Less "gritty". It does wash away the extra
vitamin
stuff and other fortifications that are added, but adding some
sort of
vegetable to your meal makes up for that. Also, I have found
that the
rice comes out even better when I use a rice cooker (like this
one:
http://en.wikipedia.org/wiki/Image:Rice-cooker.jpg).

Having read what people have said about rinsing rice, I
carefully looked at the washings using cold water for my usual
rices. I could not see the least indication of anything being
washed off. The initial water was clear and stayed that way...I
am not convinced!


The only thing that would be washed off would be rice powder, I think.
Rice bags from Asian stores or Indian stores are handled rough
(especially during transporatrion, it seems) and hence a lot of loose
rice powder in the bag.


--
James Silverton,
Potomac, Maryland