Strategies for effectively and rapidly cleaning rice of starch

[Citizen66]

I get that you put it in a glass container and put water in, swoosh it all about so that the water becomes murky then rinse and repeat (literally).

I seem to spend an inordinate amount of time doing it. Like half an hour or something. And still the water is cloudy, just not as much as originally. I tend to wash it in one of those small pyrex jugs so it fits neatly into the seive I send the cloudy water through before tipping the rice back in and repeating the process. A zillion times. Maybe a larger container is better? Maybe people use a whisk? Maybe pewter is better for it than glass?

?

 

[quimcunx]

Why are you doing this?

I quickly rinse rice under the tap in the seive.

 

[The Boy]

Just do what you're doing, but you only need to do it once or twice. Or quimcunx 'suggestion works too.

 

[Pickman's model]

buy rice that's already had the starch cleaned from it.

 

[Citizen66]

Why are you doing this?

I quickly rinse rice under the tap in the seive.

I did that t'other week and then frying it turned it into clumpy mess. Or rather it was already clumpy, so impossible to fry effectively.

buy rice that's already had the starch cleaned from it.

Didn't know you could tbh.,

 

[Pickman's model]

Didn't know you could tbh.,

if you can buy pre-fried onions (and you can) you can buy rice which has had the starch cleaned off.

 

[Citizen66]

if you can buy pre-fried onions (and you can) you can buy rice which has had the starch cleaned off.

Link?

 

[Cid]

I did that t'other week and then frying it turned it into clumpy mess. Or rather it was already clumpy, so impossible to fry effectively.

Usually you steam or boil it rather than frying it.

 

[Pickman's model]

Link?

http://www.mysupermarket.co.uk/sain.../Dried_Vegetables/Eazy_Fried_Onions_390g.html

 

[Citizen66]

Usually you steam or boil it rather than frying it.

I boiled it prior to frying it... is that where I'm going wrong then?

 

[Citizen66]

http://www.mysupermarket.co.uk/sain.../Dried_Vegetables/Eazy_Fried_Onions_390g.html

Fuck off!

 

[Pickman's model]

Usually you steam or boil it rather than frying it.

or you fry it for a minute before adding the water with eg turmerick and paprika for paella.

 

[Cid]

I boiled it prior to frying it... is that where I'm going wrong then?

No, I was taking the piss. You are doing something wrong though, I usually use the quimcunx method, or rinse 4 times or so. Leaving it to soak for half an hour may help, but iirc that's mainly to reduce cooking times so that fragrance of things like basmati is preserved. Other thing to do is absorption cook rather than boil loose (i.e 1:1.5 rice:water, simmer until water is fully absorbed and rice is nice and fluffy). What kind of rice do you use?

 

[Citizen66]

Today (yet to cook it) Tilda Basmati but last week I think it was Tilda Long Grain. I only fry in a couple of sprays of one cal stuff and some fish sauce and soy sauce but that isn't the issue, it's clumpy after boiling it. I'm guessing I hadn't cleaned it enough last week but now I think the solution is to go over the top by monitoring the cleaning residue.

 

[Ms T]

The rice needs to be properly cold before you fry it. Ime it's best to use rice you've cooked the day before.

 

[Citizen66]

The rice needs to be properly cold before you fry it. Ime it's best to use rice you've cooked the day before.

My mam said this, and I admonished her for reheating rice!

 

[Nancy_Winks]

I've never rinsed rice in my life! I just stick it in a pan and pour kettle water over, boil it, drain it jobs a good un. I only use American long grain mind not basmati or anything.

 

[Cid]

Today (yet to cook it) Tilda Basmati but last week I think it was Tilda Long Grain. I only fry in a couple of sprays of one cal stuff and some fish sauce and soy sauce but that isn't the issue, it's clumpy after boiling it. I'm guessing I hadn't cleaned it enough last week but now I think the solution is to go over the top by monitoring the cleaning residue.

Rice is usually clumped to an extent, but should separate easily on stirring with a fork. If it's in a sticky ball there's something very wrong.

 

[Cid]

The rice needs to be properly cold before you fry it. Ime it's best to use rice you've cooked the day before.

This too.

 

[Cid]

Also for proper egg fried rice beat the egg then stir it into the cooled rice, coating all the grains.

 

[FridgeMagnet]

I don't rinse rice at all unless I've fucked up cooking it, which means boiling it vigorously and/or stirring it more than about once. (Or forgetting about it and going on the internet.) It is easy to fuck up rice mind. I'm thinking of getting a Japanese rice cooker.

 

[xenon]

I did that t'other week and then frying it turned it into clumpy mess. Or rather it was already clumpy, so impossible to fry effectively.



Didn't know you could tbh.,

If i recall, has to be cold before frying. Rince the cooked rice whilst separating with fork. When cold chuck in hot oil.

 

[farmerbarleymow]

I only give rice a quick rinse in the sieve before chucking it in the boiling water, and it turns out ok. Usually use basmati or long grain rice, sometimes brown rice. I really couldn't be doing with endless rinsing!

 

[Thimble Queen]

Also for proper egg fried rice beat the egg then stir it into the cooled rice, coating all the grains.

I make a scrambled egg in the pan first take most of it out and then add it back in to the fried rice just before serving. I also make it using cold rice cooked the day before.

 

[Citizen66]

So does the *Never Ever Reheat Rice* rule not count when frying it? I know there's a way to cool it properly if you plan on reheating it. That's why I always fry rice when warm straight after boiling.

Why is something so simple so complicated?

 

[Nancy_Winks]

I get that you put it in a glass container and put water in, swoosh it all about so that the water becomes murky then rinse and repeat (literally).

I seem to spend an inordinate amount of time doing it. Like half an hour or something. And still the water is cloudy, just not as much as originally. I tend to wash it in one of those small pyrex jugs so it fits neatly into the seive I send the cloudy water through before tipping the rice back in and repeating the process. A zillion times. Maybe a larger container is better? Maybe people use a whisk? Maybe pewter is better for it than glass?

?

The image of you at the sink endlessly seiving water through your rice and peering at the cloudyness is funny

 

[Sirena]

The rice needs to be properly cold before you fry it. Ime it's best to use rice you've cooked the day before.

That was on telly, too, today. Some chef said it. It was the Hairy Bikers...

 

[Citizen66]

The image of you at the sink endlessly seiving water through your rice and peering at the cloudyness is funny

It was Hilarious!

 

[Thimble Queen]

So does the *Never Ever Reheat Rice* rule not count when frying it? I know there's a way to cool it properly if you plan on reheating it. That's why I always fry rice when warm straight after boiling.

Why is something so simple so complicated?

I've been eating reheated rice all my life and I'm alright.

I just leave it to cool on the side with a lid on it. Same as my mum

 

[Nancy_Winks]

Sorry I never meant that meanly