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I guess I mean sieve rather than colander, as colanders are too coarse and the rice will fall through. Same question though.
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.
(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)
I don't usually observe the chemistry process in cooking rice, because I don't need to learn to cook some rice, I just need to follow my elders' way. From my rare observations, rice absorb vaporized water in order to be cooked, not heated water or water, but precisely the steam.
I'm not so much asking for the chemistry as why people are so horrified.
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