Does anyone else rinse their rice before cooking?

[STEVE G]

^ It certainly looks good!

[pharvey]

Cooking rice is like so many things - lots of different methods that people will swear by, but as long as your method suits you, then it’s fine!!

Well in my case it's others' methods and it suits me fine keeping my genitalia where they are.. Damn these Asian women can be strict!!

[buksida]

We always wash the rice. But we don't eat that horrible sugar-laden white rice any longer and stick to the brown or Thai 'Riceberry,' which is even better.

[caller]

I just buy the already cooked stuff in malls for 12 baht, stick it in the freezer and heat it up when needed!

[lomuamart]

I was brought up with basmati rice and I used to be precise about prep and cooking - wash at least 3 times, rice to water ratio essential, seal the pot with foil, cook for 10 minutes on the lowest heat you can get and don't look at how the rice is doing. Pretty good results but a bit anal.

These days, wash once, put as much water in as I want, uncovered over a vigorish heat. The key is to try a grain every now and then. When the the rice is al dente to your liking, strain, fluff up and cover with a towel for at least 5 minutes more. For me, it's then perfect.

But that's with basmati. We just use Thai jasmine and put it in the cooker.

What do Thais know about rice?

[Nereus]

We always wash the rice. But we don't eat that horrible sugar-laden white rice any longer and stick to the brown or Thai 'Riceberry,' which is even better. /quote]

How much sugar in rice?

Rice – should I be concerned about its sugar content?

https://www.sugarnutritionresource.org/ ... ar-content

Rice is a staple in most countries throughout the world. Convenient and easy to cook, it brings flavour and adds body to foods like curries, stir fries, risottos and even desserts. Many of us are curious about the nutritional content of rice. We may also be wondering about its carbohydrate content and whether it contains any sugar?

more at the link................................

[buksida]

The bottom line is white rice has a higher glycemic index and brown rice is healthier with more fibre and nutrients. We've just got used to eating it and prefer it now, especially after carb/sugar watching on Keto.

https://www.healthline.com/nutrition/br ... brown-rice

[Nereus]

Hmm, here is another thing:

Local rice varieties winnowed out
Farmers opting for grains from Vietnam

https://www.bangkokpost.com/business/ge ... nnowed-out

Rice exporters warned that local rice varieties are at risk of extinction as farmers flock to plant a Vietnamese rice variety known for its soft texture.

Charoen Laothamatas, president of the Thai Rice Exporters Association, said the local industry is in a precarious state as the production of Thai rice varieties such as Pathum Thani fragrant rice and KB 79 rice declined, replaced by the Vietnamese variety known as Khao Hom Phuang, or jasmine 85, which yields a high volume and requires a short growing period.

"Up to 80% of the packaged rice sold in Thailand is Vietnam's Khao Hom Phuang, causing Pathum Thani fragrant rice to almost disappear from the market because the former offers a higher yield of 1,200-1,500 kilogrammes per rai, a shorter harvesting period of only 90-100 days, and it can be grown year-round. Pathum Thani fragrant rice yields 800-900 kg per rai, has a harvest period of four months, and can be grown only once a year," said Mr Charoen.

Farmers are also expected to grow less hom mali rice, opting for white rice because it can be grown twice a year and has a higher yield, he said.

"Thailand does not produce enough rice grains to meet farmers' needs and consumer preferences. That causes them to seek foreign rice varieties, especially Vietnamese and Chinese varieties, whose governments provide continuous support for R&D," said Mr Charoen.

He urged the Rice Department to expedite the development of new rice varieties through R&D, resulting in higher yields per rai to reduce production costs.

Mr Charoen also called on the Agriculture and Cooperatives Ministry to amend ministerial regulations that allow farmers to cultivate foreign rice varieties along with local ones for the development of Thai rice varieties.

The government must accelerate the development of the Thai rice industry by developing varieties that meet market demand, he said.

Vietnam shifted to developing high-quality rice for export such as soft-texture rice with a lower selling price, adding value compared with Thai hom mali rice.

The US Department of Agriculture projects India will remain the largest rice exporter in 2025, followed by Vietnam and Thailand. If Thailand fails to take any action on this issue, its share among the major rice exporting countries may be reduced, said Mr Charoen.

As for parboiled rice, Thailand is losing its export market to India. Thailand has only white rice, which can still be sold in Iraq, Indonesia and some countries in Africa, he said.

[PeteC]

As is historical here concerning planning, a day late and a dollar short.

[404cameljockey]

Hmm, here is another thing:

Local rice varieties winnowed out
Farmers opting for grains from Vietnam

So Thai famers buy Vietnamese seeds, grow and sell twice as much and make more money? Then they replant from seed, it's just not a Thai variety

Sounds a good deal for them, but as I'm not a farmer or an agriscientist I'm probably missing something.

[PeteC]

There's some mystique behind Thai fragrant rice and there has been for decades. At one time it was the only fragrant rice that existed on the market and people got rich, probably not the farmers! Anyway, times change and others have caught up. Are they surprised?

[STEVE G]

This article covers the topic in some detail:

Should You Rinse Your Rice Before Cooking It? Here’s What the Pros Say

https://www.eatingwell.com/should-you-r ... ce-8385661


( If you can't be bothered to read it, it's basically yes unless you're making sometimes like paella or risotto! )