I found this article pretty interesting… it seems to contradict the current cooking zeitgeist
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As a cook with an Asian wife I say: don‘t wash it for Italian risotto and other creamy stuff, but do so for everything else. If it could be dirty rice, rinse it once.
Don’t wash your rice for any kind of flavor reasons. Wash your rice because there might be bugs in it.
I used to never wash my rice, but did notice the rice sludge in the rice cooker so figured, why not, let’s wash it, and no more sludge, go figure. I even bought one of those two piece rice washing bowls from amazon which makes it so much easier. I’m a rice washing convert. Also, rice cookers are the greatest invention since sliced bread.
Rice cookers are nice, but pressure cookers are better. Not just because you use less water, energy and cooking time, the consistency improves too.
ETA: Pressure cookers also result in a more food safe result, which I always forget about. See response re: Bacillus cereus, below.
Depends on the rice cooker. Nothing beats a Zojiroshi.
How well does a pressure cooker keep a cooked batch of rice throughout the day?
Pretty well. Some might argue better than a rice cooker.
Modern pressure cookers usually change to a warm setting, similar to rice cookers, once the specified cook time has elapsed. Additionally, there are certain pathogens in rice (Bacillus cereus) that can survive in spore form to about 100C, but have been shown to be destroyed in the slightly higher temperatures that can exist under pressure. So, arguably, pressure cooker rice is food safe for longer at ‘warm’ settings than rice cooked in a rice cooker. There’s less chance for pathogens to grow if the food has been better sterilized to begin with, provided no subsequent cross contamination occurs.
What pressure cooker do you use? I just tried today with an Instantpot and the bottom completely solidified after a few hours with the rest of the rice turned into mush. This is with the keep warm setting.
I use an instapot. A few hours might be too long to leave rice in there. I don’t know. I usually at least turn mine off within the first hour or so and do something with it. Pretty sure food safety guidelines don’t recommend leaving rice on warm for hours in any case.
Ah, okay. When I said “throughout the day”, I actually mean throughout the day. As in making a large pot of rice in the morning and eating from that same pot for breakfast lunch and dinner. One of the main appeals of rice cookers is the ability to do that. It may not be recommended by food safety guidelines, but it’s standard practice in any household that consumes a lot of rice and it’s never been a problem.
These comments are interesting. I have never washed rice, nor even considered it. Now I want to try it out and see what difference I can experience!
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Do you like eating…. Feces? Dirt? Dead bugs? Feces from dead bugs?
It isn’t just about the arsenic or the quality.
tldr; no
(Yes if you’re a clean freak)
You don’t wash rice for cleanliness. You wash rice to remove excess starch.
Interesting. Though anybody literate in the scientific method knows that one study doesn’t mean much. Whether it’s placebo or not, I notice a difference in the finished product when I wash rice, so I will continue to do so.
Not reading because yes you should
