I guess I mean sieve rather than colander, as colanders are too coarse and the rice will fall through. Same question though.
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I'm going to regret asking this, but can someone explain to me why draining rice in a colander is actually bad? (I tend to cook white rice the "correct" way and short-grain brown rice by boiling in excess water and draining, I'm just a little puzzled by the level of outrage)
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I understand that the normatively correct procedure is that you use the right amount of water that the rice is done when it's dry. I'm trying to figure out the consequences of deviating from this procedure and why they are meant to be so bad.
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(The reason I don't do this for short-grain brown rice is that it takes fucking ages to cook brown rice and also no matter how well I soak and rinse it beforehand there tends to be some scum left over from cooking, so it's way easier and seems to turn out fine to boil and drain)
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Usually, if proper proportions of water and rice were used to begin with, rice is considered done when it has absorbed all the water, so there should be no need for draining. Usually.
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Yeah, I get that, and that's what I do too, I'm just trying to figure out why using more water and draining the excess when the rice is done is supposed to be this horrendously bad thing.
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Rinse it thoroughly, put it in a pot with about twice as much water as rice, put a lid on it, cook on a lowish heat until it's dry. I tend to use a rice cooker (well, instant pot) for large quantities but it's just such a pain in the ass to clean compared to a normal pot.
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It had not occurred to me that this method existed, and I did not know that outrage attended mention of it. I can see that it would greatly increase the risk of turning the rice to mush, which the traditional method avoids by running out of water and burning the rice instead.
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It seems to be a whole big "white people can't cook rice" (because they drain it) piece of discourse going on on the twitterverse right now and I'm just vaguely confused about the whole thing.
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it turns out mushy if you use too much water and drain it
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My hypothesis is that when you use the “correct” amount of water then for quite some time you’re actually steaming rather than boiling the rice, so the grains aren’t soaking as they finish cooking
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This, this is the one Steamed rice is far superior to boiled rice, and the absorption method is steaming near the end Fluffy & tender, not damp or soggy
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