Small things matter

[Mr Gus]

You are on the right side of hadrians wall for that then

[Joeboy]

Absolutely, as judged by...

[Mr Gus]

Rice rinsing..

As I've mentioned before, i'm pulled both ways in terms of get the best outof the rice versus pouring copious amou ts of drinki g water down the drain rinsing starch off my 2 cups of rice.

Typically its 4+ fill & stir (chopstick) to get it to run clear, then 2 more cups for the cooking water..
I remembered joe ? saying let it sit in the starchy water for 8 ?? hours, & decided to try the sit approach.

5 hours was all I had, so not exact science, will try 8 another time.

stirred to loosen starch multiple times.
Rinsed off 1x
Pot in pot cooking high pressure 12 mins ...not bad but not that great, a tiny bit of water visible (unusually) after 10 mins natural release then spoon fluffing
Mostly ok but soggy in places, ok-ish separation, overall not stand out, but definitely edible.

However, the amount of water used was minimal & I've made stickier rice inadvertently.

Any ideas what optimum soak time is to rid more starch, the 5 hours & wet strikes me as too long with absorption & subsequent releast compared to the multiple rinse & cook straightaway method.

[Stinsy]

Rice rinsing..

As I've mentioned before, i'm pulled both ways in terms of get the best outof the rice versus pouring copious amou ts of drinki g water down the drain rinsing starch off my 2 cups of rice.

Typically its 4+ fill & stir (chopstick) to get it to run clear, then 2 more cups for the cooking water..
I remembered joe ? saying let it sit in the starchy water for 8 ?? hours, & decided to try the sit approach.

5 hours was all I had, so not exact science, will try 8 another time.

stirred to loosen starch multiple times.
Rinsed off 1x
Pot in pot cooking high pressure 12 mins ...not bad but not that great, a tiny bit of water visible (unusually) after 10 mins natural release then spoon fluffing
Mostly ok but soggy in places, ok-ish separation, overall not stand out, but definitely edible.

However, the amount of water used was minimal & I've made stickier rice inadvertently.

Any ideas what optimum soak time is to rid more starch, the 5 hours & wet strikes me as too long with absorption & subsequent releast compared to the multiple rinse & cook straightaway method.

I too don’t like wasting water with rinsing, so I soak off the excess starch, however I find 15 mins is plenty…

[Joeboy]

I simply fiill the pot, let it steep all day then flush the old water out until clear for cooking.

[AE-NMidlands]

After we talked about this before, I measured how much water I "wasted."
For 4 or 5 fl oz of rice (about 3 or 4 oz weight, enough for the 2 of us nowadays) and rinsing it 3 times, draining it through a sieve each time, I use a whole pint of water! Not enough to worry about. Then leave to soak in twice its volume of fresh water for as long as you can, ours usually stands an hour or so, then add salt, bring to the boil, reduce heat as low as you can and cover tightly. Takes abour 30 mins from lighting the gas.

My old boss told me when we were thinking of getting a water meter that when he had his installed he started off by going out to read it periodically... soon gave up as it hardly moved at all!

When we had chickens I used to put the rice drainings into their mash, nowadays it just goes down the drain as I don't want the compost bucket and heap to get too wet.
A

[Mr Gus]

Im not a big fan of adding salt to dishes, & don't to steamed rice, what does it add exactly?

Salt in so many things, soy sauce, pre made curry sauce etc that I've never found the need.

I do have some rice flavourings, with plum, seaweed etc admittedly, & the cornish salts Iike are condiments for after cooking, I wasted some on a heavy on the garlic & paprika roast chicken this evening ( mainly for the dogs) & the salt added there is more habit than necessity, ..i'm concerned for their salt intake as its them who tend to get the stock over a few days.

[Joeboy]

Spectacular sunny & Windy day up here, all systems charging. Starting to fill the front logstore for next Winter too.

[Moxi]

there's something innately "right" about a well stacked wood shed, so very satisfying.

Is that some flowering cherry tree wood in the wheelbarrow Joe?

moxi

[Moxi]

ignore that it looks more like willow now that i opened the photo

Moxi