Chef Risto Mikkola reminds you that you get the best-tasting rice when you wash the grains before cooking.
If you wash the rice before cooking, you will get a better tasting result. Adobe Stock / AOP
– Washing rice is often forgotten at home. It is especially important in Asian rice, advises the chef Risto Mikkola.
It is good to rinse sushi, jasmine and basmati rice with cold water three or four times before starting to cook the rice. Then both dirt and too much starch come out of the rice. The rice becomes much fluffier and cooks better.
You should rinse the rice three times. Adobe Stock / AOP
Asian rice is supposed to get grainy, but thanks to washing, not so much. Mikkola washes everything except the risotto rice, nowadays even the porridge rice.
– Put the rice in the pot and pour cold water over it from the tap and stir the rice with your hand. The water quickly turns a milky color. I usually wash sushi rice 4-6 times and basic rice two or three times.
Risto Mikkola shakes rice with his hand. Roni Lehti
Even after the first wash, white spots appear on the rice as it absorbs water.
Pour off the water (either using a strainer or directly from the pot into the sink) and repeat the wash.
– Washing the rice is worth it, because you get a better end result. The grain of rice stays whole and better.
Eat, for example, chicken with rice. In the video, Risto Mikkola shows how to fry it in foamed butter:
The story was originally published on January 14, 2022.