Cooking unrinsed rice without boilover

I learned this from a long-gone Indian cooking show on PBS, Cooking with Kurma. He used regular white rice and the 10-minute difference in cooking time. I believe the abundance of water and its continual motion remove the surface starch because the purpose of this method is to guarantee that the rice doesn’t clump.

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Lol, you can add the 1.4 billion Chinese people too (and Japan and Korea i know wash/rinse their rice). My mom refuses to eat unrinsed rice, and says it tastes funky when it hasn’t been rinsed enough.

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Always rinse my rice. That’s how my mom did it and her mom who was born in Aleppo. Rice was always a big deal and a bit of oil and salt is added as well. The crunchy rice at the bottom is always a fav

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I like the small bit of oil thing too, especially with basmati. Which my local supermarket still sells a non “easy cook” version of, hence I can still cook it without confusing myself needlessly, unlike American-style long grain. :slight_smile:

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