Rinsing rice to use later

[mackthepony]

Making a biriyani for supper. Have washed the rice already and plan to use it in 2/3 hours. Will it be OK? Shall I refrigerate?

I know advice is to chill rice quickly AFTER cooking, but not sure about protocol when rinsing beforehand.

You seem very defensive. As well as very silly.

What you all talking about ?

Don't you tear the corner and chuck it in the microwave for 2 mins ???

😂😂😂😂

Joking .. sometimes I cook - and rinse !

taste is very much personal. It might taste better to you, but other people are allowed to have their own taste.

Madhur Jaffrey says to rinse rice, and soak it if you're making a biryani. I go with her advice.

I never used to rinse and soak rice but now I do and it cooks so much better

You seem very defensive. As well as very silly.
She really doesn't. The ones who sound silly are those who claim to be "horrified". Surprised maybe, finding the idea not to their taste sure, but "horrified"? Now that's funny.

I rarely cook, that's DH's area but I have rinsed and not rinsed in my time and where I can see a bit of difference it really isn't enough to care about always doing to me.

But then I don't add salt to my pasta water so I will doubtless be HORRIFYING people too. Oh the humanity.

My in-laws are Chinese and I asked my DH how he cooked rice the first time he cooked for me and he pointed to the rice cooker 😂

You seem very defensive. As well as very silly.

you sound judgemental. What if someone knows you don’t rinse your rice? Are they going to sent the rice rinse police round? Why do you care what they know?

I thought everyone rinsed the rice!

If you have to drain rice you have cooed it in too much water.
You cook it (after rinsing) until it’s almost done then cover with a tea towel and let it steam for 10 more minutes

The chilling quickly after cooking is to stop botulism, which breeds in warm rice. Soaking rice at room temperature before cooking won't be a botulism risk.

Soaking rice before making biryani makes it nicer. Not soaking it, makes it still nice just not as nice. It is not horrifying not to soak, but soaking is an easy upgrade.

😂

i was just thinking I might get flamed if I mentioned I use microwave packet rice…

quietly exits

Method. Measure the rice into a pan.
Cover in cold water swirl round a couple of times, pour off the excess water into sink add more water rinse and repeat until the water is clear, ( about 4 times this may vary.) then cover in fresh water and leave for 20 minutes.Then drain this water off.
Then add double the ammount of water to the rice, eg. 2 cups of rice 4 cups of water.
Bring to the boil, simmer on a low light for a coupleof minutes.switch off the heat and keep covered 'till the water is gone and the rice is nice and fluffy.

Nope, different cultural traditions cook rice in different ways. Cooking in plentiful water until nearly done and then draining off the water and leaving on a very low heat to finish cooking in its own steam with fat/flavour added is traditional in, for example, Latin America.

Rinse and soak in appropriate amount of water until you need to cook, I do it all tgd time in my rice cooker that has a timer

What a waste of water.

Basmati rice - rinse/soak to get rid of the starch and stop the gelatinous gloop. There are also thoughts around arsenic if you don’t rinse.
Jasmine rice-no rinse as you want it sticky

You should always wash white rice until the water runs clear (8-10 times). Soak it in cold water. Remember always 1:2 ratio (rice:water).

I never rinse my rice and I never get a claggy sticky mess. All the grains are separate.

No doubt it tastes completely different (have never bothered to experiment).

I stir it in melted butter (and sometimes spices, depending on what we're eating) before adding a little under twice the volume of just-boiled water, salt and pepper; simmer on lowest heat till all the water is gone and the hole pattern appears; turn off, stir and leave for a few minutes.

I use white Basmati. Many years ago I tried it with brown rice but H wasn't at all keen at the time (I quite liked it, and it wasn't as bad as the wholewheat pasta which he refused to finish).

(My family have cooked rice in this way since the bread strikes of the 1970s. No idea where we got the instructions from. I am Multi-Generation Middle English, so don't take this as any kind of cultural authority.)

I put the rice in a sieve that i would use to sieve flour if baking, and rinse it until the water runs clear.
I also rinse the cooked rice with fresh boiling water and that makes it fluffy and not stuck together. Perfect rice every time

You shouldn't have to pour boiling water over your rice to get it fluffy, if you boil it then let it steam it will be fluffy my unrinsed rice is never claggy

DH is Chinese and we rinse our rice. I'm not sure I've ever tried unrinsed rice. Maybe I'll try it one day and see if it makes a difference, I don't think it would come out very nice though!

Anyway OP I'm sure you'll be fine. I usually prepare the rice and water in the rice cooker an hour or two before I cook it and we live in the tropics. Never had a problem with that.

It depends on the rice. I rinse basmati, but the quick cook rice doesn't need to be rinsed. Have never let it soak beforehand but will give that a try.

I add double the volume of water to the rice, cover and cook on a low heat for 10 mins until the craters appear. Then let it sit and steam. Important not to stir it. It comes out perfect every time. My friends and family seem to think it's some kind of witchcraft. 😂

Rinsing and soaking rice makes taste and smell so much better when cooked. Difference is quite significant. But I'm Asian.

Update : rice was fine and biriyani was great! Thanks for all the comments.

Here's the recipe should anyone be interested: www.easypeasyfoodie.com/leftover-roast-chicken-biryani/