It’s also used in Italian and other European cuisines when it comes to long grain rice (as opposed to the short grain risotto or paella rice that is cooked by the absorption method, but with aromatic liquids).
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we confirmed that for steamed rice, where individual grains are the desired result, rinsing improves texture. But for creamy dishes like risotto or rice pudding, rinsing compromises the texture of the finished dish.
No shit, Sherlock! They needed an experiment to learn that washing away the starch compromises risotto, the starch based dish?
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That’s kind of Cook’s Illustrated’s schtick. Everything is subject to test.
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