Food preparation, AIBU?

[LDNmummy]

Ok so following on from my kind of controversial dining table thread ...

Some thing I just thought of and wondered what other people's opinions are including:

Do you wash rice before cooking? I was taught to wash rice at least twice before cooking to get rid of dirt and dust etc. but I have met a few people who don't and just cook it straight from the packet. I even asked them about it and they said that washing was only to get rid of starch as far as they knew and not necessary. I don't judge, each to their own and all that, but I wouldn't eat their food as it is unhygienic IMO. Obviously pre washed rice (if that exists) is a different issue.

Another thing I have noticed is when people cut and prepare onions but leave that ligh brown coloured layer of chewy onion skin behind and add to to the food. It is the layer that looks almost like the white and edible part of the onion, but it has a slight tinge of brown and is chewy and papery like the skin of the onion. Surely you should not add that bit to the onion you cook? Again I don't judge and would eat food with it in as I don't think this is at all the same as not washing rice, just that I end up having to pull it out of my mouth mid chew as it is too papery and chewy to break down and swallow IYSWIM.

I know this is random, I was just sitting here and thought of it after washing some rice and thought I would ask. In all fairness I am a very fussy cook and wash between handling everything so maybe I am being OTT. But the rice thing especially I do find a bit yuck.

Plus I wanted to start a thread not about politics or benefits or NoTW as it is starting to fry my brain.

My OH thinks you should always wash rice before cooking it to get rid of starch as well as rinse it with boiling water after it has cooked. I don't bother rinsing it before you cook it, but I do rinse it afterwards.

I always peel mushrooms and I don't cook the slightly brown bit of the onion - I always remove this.

Ewwwww rinsing afterwards? OMG that tis where madness lies! Your rice must be rank lesley!

I used to teach cookery and always told my students to also peel off the the first layer of white of an onion. This is usually rather tough and difficult to cut through so can be quite dangerous - knife slipping etc. More often than not it won't soften with cooking so it's pointless to use it.
Use rice straight from the packet!
PS. If you grow your own onions or they are exceptionally fresh - the 1st white layer will propably be usable.

Still have not run off, interesting posts, especially the arsenic one.

And I am still rinsing my rice BTW

velveteen yes but AFTERWARDS as well?

Just looked in the cupboard - my Tilda rice has no mention of rinsing in cooking instructions!

This is me favourite thread atm!

"I do not believe that bought packets of rice require to be washed before cooking - certainly no rice I have ever bought has had that on the packet instructions. If you buy it in handfuls out of a sack in some trendy health-food shop then I see your point, otherwise I think you're being rather strange."

I agree. 99% of the time I cook basmati rice and simply measure the rice and water exactly, pop the lid on cook for 15 minutes and leave to steam for 5 minutes. It is never gloopy and doesn't need risning before or after cooking. I use Tilda BTW as it is much better quality. I use pudding rice for rice pudding, arborio rice for risotto and sushi rice for sushi. None of them get washed and none of us has ever been ill after eating rice that I have cooked.

I always take the tough part off onions though.

I've never rinsed rice before or after cooking it and yes i do peel mushrooms .

I've never heard of anyone having adverse effects from the arsenic in rice. And a lot of people don't rinse as has been shown in this thread. It says in the link that you should rinse and boil rice in 6:1 ratio of water to rice to limit the amount of arsenic. It also says that cooking in excess water alone reduces arsenic better than rinsing alone. I can't find anywhere that says whether the arsenic in rice is actual harmful to humans or what amount would have to be eaten for it to cause harm. I presume it is precautionary.

Tilda rice is pre steamed - just looked on the packet - probably why it always comes out so well.

Rinsing before cooking does make a difference to the end product if you cook by the absorbtion method.

I dont do it for hygeine issues as such,more for the fact that if i dont wash off the rice dust then I wont get seperate grains of rice. The rice 'dust' will cook and you'll end up with something resembling thai sticky rice, which is fine if thats what you want but I dont!

I use the absorbtion method too and I get separate grains of rice - no rinsing !

Sorry - I am thinking about rice far too much

Thanks elmo I am getting far too involved!

I've just dragged out our 10kg sack of Tilda - no mention of pre-steaming!

It does say soak the rice ion cold water for 30 mins, then rinse before cooking. I cook rice by absorbtion / steaming and have never soaked or washed it, and make excellent fluffy rice.

Blu mine is Tilda Basmati, had no idea it was pre steamed before this thread!

I followed the instructions on some basmati rice for cooking in the microwave and have never gone back since! It's great for gloop avoidance as well as eliminating the impossible to clean rice pan and risk of burnt rice.

For every 250g basmati rice add 450ml boiling water, cover with cling film, pierce and microwave on full power for 11 minutes. Warning - it, and the bowl will be very hot but it will be fluffy and perfectly cooked every time.

It sometimes boils over a bit in the microwave but I just rinse the plate thing off - much better than cleaning rice pans.

Oops forgot to say I never rinse it before or after!

You get longer grains if you leave it to soak in the boiled water for 10 mins before microwaving.

"For every 250g basmati rice add 450ml boiling water, cover with cling film, pierce and microwave on full power for 11 minutes. Warning - it, and the bowl will be very hot but it will be fluffy and perfectly cooked every time."

I cook basmati rice on the hob and never get a difficult to clean pan or a burnt pan. I do rely heavily on a digital timer to remind me the rice is ready. It never boils over either.

I have never rinsed rice in my life, or mince, i dont rinse salad or veg or fruit either. And i'm still alive and well to tell the tale! I'm also a big believer in the 5 second rule....

OK, a little googling and exploration of the Tilda site suggests that only Tilda EASY COOK basmati is pre-par-boiled.

We do not cook with such stuff!

No burn, no gloop:
Put rice in pan. Add double volume of boilling water plus a generous splash. Add a knob of butter. Simmer until it looks like rice pudding texture - damp but water and rice 'as one'. Put lid on pan and seal tightly, after lid of pan has got hot, turn hob off and leave for 10 mins.
test - if too dry add another splash of water and turn hob back on for a few mins.

Don't you just hate it, when you ask the OP a specific, an exact question, but they refuse to answer.
Please OP, can you clarify,the 'unhygenic' comment. what facts is this comment based on please. FACTS/SCIENTIFIC EVIDENCE please.

Depends on the type of rice,
Basmati is the only type of rice I wash (don't really know why tho'!!)
Arborio, short grain, brown and sushi rice I don't wash.
As far as I know I've never had, or given anyone else, a gyppy tum after eating my rice so not convinced of the hygiene thing. Unless it is only Basmati rice that is unhygienic.