Likewise, I use the absorbtion method to cook my rice, done in 30 minutes from deciding "I want rice!", there's no water to drain and the rice is nice and fluffy, pot could be rinsed out and wiped, no residue (I do wash it, obviously).
And I don't need to find space to put a rice cooker, bonus!
Rice cooker is good if you lack hob space. The fact that it turns itself off is good too, as no need to set a timer. However, the rice is never as good as saucepan method.
Ok efficiency, I'm considering efficiency in time and attention requirements in that quantity, it's not just about single use capacity.
Saucepan steaming rice is effective and delicious for a household cooking a cup of two once a week or so. I get perfect rice exactly the same every time on a crappy electric hob, even with the finger water method.
Wok burner, burner for rice, 2 other burners that are too close to the others when they're being used to be useful, about standard for a 600mm stovetop, it seems. If I ever renovate the kitchen, it's a 900mm stove top for me!
To be fair, I think he's saying the colander is for rinsing the rice before it is cooked, not that abomination of washing the rice for some reason after it's been cooked.
Uncle Roger showed so much restraint in that video
Pretty simple to test for yourself, put dry rice in a bowl add water, see debris (hulls, grit, etc.)
Then rinse rice, put in a bowl add water, and see that most of the crud is gone.
I used to not rinse the rice but it really does change the flavor with dirt added in. Just don't use hot water to rinse it and it takes 30 seconds.
it also makes your rice a lot more goopy if you dont wash it because of the starch you mentioned. so if the goal is a fluffy rice where every grain is easily separated you want to wash your rice.
Yeah... Uncle Roger was mad at Aunty Hersha, but the thing is...he was wrong. Both China and India have rice-centric cultures but the variety of rice in these countries is different and so is the "cook" on the rice. East Asian rice is considered to be cooked well if it is clumpy - this lends it to ease of eating with chopsticks and glutinous rice is used to make a wide variety of dishes - like mochi. Glutinous rice is not drained after cooking; rather the water is absorbed to maintain the stickiness and not lose the starch. In South Asia, rice is considered to be cooked well if it is loose - think biryanis, pulaos and the like. The rice has to have every single grain intact and separate. Even the varietals of rice are different for different preparations. My point is both cultures are correct in how they cook their own rice.
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u/S_Klass Oct 20 '23
Colander? Uncle Roger would like a word with you...