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My firehouse fried rice improved when I stopped washing the grains
I make big batches of fried rice for the crew after calls. I used to rinse the rice like everyone says, but one time I was in a hurry and skipped it. The rice stuck together just right and soaked up the sauce better. Most chefs will tell you to rinse to keep it separate, but I think that's wrong for this dish. Now I always cook it straight from the bag, and the guys ask for seconds every time.
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ben6986mo ago
Stopping the wash like you did is the move. The starch left on the grains soaks up sauce way better. Took me years to figure that out.
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fionam116mo ago
Man, that whole starch debate is a real kitchen war. I used to rinse rice until the water ran clear, but then tried it unwashed for a risotto style dish. The way it thickened the broth was a total game changer.
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miles_robinson206mo ago
But why would you want gloopy starch all over your rice? That leftover powder makes the whole pot gummy and sticky. It's way better to rinse it clean so each grain cooks up separate and light. You get a much nicer bite, and the sauce coats it without turning into paste. I tried it both ways for years and clean rice wins every time.
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juliaprice6mo ago
You're feeding that unwashed rice to a whole firehouse? I'd be scared to serve that gloppy mess to a crew that needs to stay alert. The starch dump in the pot must look like paste.
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