Have you ever heard of soaking rice? I was thinking about a rice pilaf I have that takes 45 minutes to cook. Often I don't get home until late and want to get something on the table to eat pretty quick. I was thinking... if you soak beans ahead of time so that they cook more quickly, why wouldn't it work for rice? Do you think I could put it in its cooking water in the morning, and then cook it for a shorter time when I get home? Or would it stick together or something? I'm sure there's a reason I've never heard of soaking rice before.
Hi. I always soak rice when making asopao (see previous CL issues). I think it makes the end result creamier.
I am having some vague memory of reading about soaking brown rice for a few hours before cooking, but not to make it cook quicker. It is supposed to make it more healthy and nutritious because the rice starts to sprout just a teensy bit. Does this sound familiar to anyone? I can't remember where I read it.
I'm not a rice soaker.....
There are a couple of threads on it if you do a search. I have never soaked rice, mom liked hers sticky and I picked that up from her.
I think the idea is to clean it or remove some of the starch so it's not sticky. Anyways, the previous threads provide a lot of information.
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You can definitely soak rice, but don't need to do it as long as 45 minutes. 5-10 minutes is fine. It does rinse the extra starch off. I find that it really differs by brand and rice-type whether or not soaking is needed.
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