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Update: I finally admitted my rice was garbage after a guy at the Asian market in Milwaukee shook his head at me
I've been cooking rice the same lazy way for probably 6 or 7 years, rice in a pot, water to the first knuckle, crank the heat, walk away. Figured it was good enough since it was cheap. Last month I was buying a 25 pound bag at the Hmong market on 27th and the owner watched me grab the cheap long grain and just shook his head and said "you rinse it?" I said no and he looked at me like I insulted his family. Told me to rinse until the water runs clear, toast it in a little oil first, and let it sit off the heat for 10 minutes with a towel under the lid. First batch came out so much better I felt dumb for all the gluey pots I ate in my 20s. My dinner cost dropped too because I stopped wasting batches. What's your go to cheap rice move, does anyone actually measure or is the knuckle thing real?
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