It's a better deal, higher quality and even if you rarely eat rice they sell small bags of decent quality rice. there is really no category where 'minute rice' is a better choice.
As an Eagle Scout who covered almost half of the Adirondack Mountains, Ramen Noodles. Toss is some tuna, or beef jerky with some cheese & freeze dried veggies. Cheap, lightweight and quick to make with easy clean up.
Having grown up on Minute Rice, I can say it tastes like eating the box it came in. Once I was introduced to real rice, I have never eaten Minute rice again. And now I actually LIKE rice.
I’m white as hell and even I hate minute rice. If you have to buy rice that can be made quickly, at least buy the precooked Japanese bowls that can be microwaved. They even sell them at Costco now in 10 packs.
You pour boiling water on it (which you can boil in a kettle or microwave in like 1:30), and let it sit for 5 mins. It takes at most 1/3 of the time of cooking rice in a pot.
Sorry bub, but it seems to be extending in meaning beyond its etymology. In a way this -is- a point of view as in "the experience of someone". Point in case, sweaters are not used to make one sweat and uppercuts don't cut anything.
A controversial take: Minute Rice gets a bad rap. No, it's not a dupe for non pre-cooked rice when the rice is a major component. But I always thought it was, like, super processed or "not real" rice, but it's literally just plain rice that's been cooked and dehydrated. That's it. No preservatives, or additives. It's great for adding to slow cooker recipes for the last 30 minutes. It absorbs the flavor because it cooks in it, where regular rice cooks too unevenly, and the minute rice thickens.
I mentioned this in my other comment, but just for good measure, rinsing rice DOES reduce contaminants on the rice. There may still be some inside the rice that won't be rinsed away, but the less of a contaminant you have, the better, especially if you're feeding it to kids who have a lower threshold for poisoning.
no, if your rice is fortified. its by adding fortified powder to the dried rice. so if fortified, dont wash. thought in a developed nation it doesnt matter much to you. if its not fortified, do wash.
They're referring to powdered nutrients that rice are commonly coated with during processing, one of a few ways that rice can be fortified. So yes, the rice itself contains nutrients, but fortified rice has extra nutrients added to the outside that could be washed away. It's still a good idea to rinse your rice, though, since rice is known to have contaminants (like heavy metals) that you can reduce by rinsing. They just recommend not "over-rinsing". Just rinse until the water is clear.
American-grown rice is prewashed, and then enriched, which is why you're not supposed to wash it. Asian-grown rice, however, is not pre-washed unless it's explicitly stated on the bag (in Japan, for example, it's called musenmai), and so you should generally wash it.
That's a bonus precaution. Generally, though, you're washing away the excess starch. Put the rice in a bowl, fill it with a bit of water, then swish the rice around, and the water will get white and foggy. Pour out the water, and repeat, until it's no longer foggy. Then you're good to cook.
From what I read: If you prefer your rice as starch-free as possible more than whatever extra vitamins that come with fortification, then you should probably still rinse your rice. But most Americans prob aren't that picky about it, and frankly, they often need the vitamins.
A Japanese friend recently convinced me to try Tamaki Gold rice because I usually eat Kokuho Rose, I was shocked at how different plain rice can taste.
Get a half decent rice cooker, rinse your rice and keep the cooker clean, use a decent short grain rice or jasmine or basmati and you'll never want 'minute rice' or 'enriched' ever again.
The whole "wash your rice" thing has become way too overblown. Rice in developed nations don't need to be washed to be safe so it boils down to what food you are making.
Some foods and cultures washes the rice and some don't.
I get the 90 second basmati rice and there's no way the rice can get that much better relative to the convenience... But I'm also not a food person in general
Basmati rice cooked in Indian homes does use half a tea spoon salt per cup of dry rice. And a 2 teaspoons of ghee (Indian clarified butter). So you're doing nothing wrong
Rice cookers are nice but entirely unnecessary for most people. I use the method I learned in South Korea, wash off if needed, put in pot, add water till about 1 knuckle over the level of the rice, cover, boil, once boiling starts, stir well, turn off heat, suspend a layer of paper towel on top, add the lid back and let stand for 5-10 minutes. Adjust type of rice/amount of water if you want sticky or fluffy rice. Been doing it for almost 20 years
On the other hand, I have several awesome non-asian-food slow cooker rice recipes that use minute rice that I love. And I ALSO use my rice cooker at least twice a week.
Hmmm. I could look it up, but I'd rather bother some perfectly innocent stranger on the internet. Why are we rinsing the rice beforehand? I never have, and it always comes out as rice.
The article states that a rinse *and* cooking in three times the amount of water generally given in the cooking instructions is necessary to reduce arsenic by up to thirty percent.
This is exactly why "instant" rice exists. The myth that you need to rinse/soak rice first for it to come out right, or that you need to use a rice cooker to make it easy, and wait 45 minutes for it to finish. Just bring 2 cups of water to a boil, add 1 Tbsp of coconut oil, 1/2 tsp of salt, and whatever seasonings you want, add 1 cup rice (no need to rinse/soak), stir for ~20-25 seconds, reduce heat to med/low, cover and let simmer for 17 minutes. Done.
the main modern reason you want to rinse your rice first is that studies have found it drastically reduces the amount of microplastics that will be in the end product, which rice has quite a lot of it seems. That amount of microplastics is four times higher in the ready/instant rices. One of the sources I read https://www.sciencedirect.com/science/article/abs/pii/S0304389421007421
Rice is great at absorbing arsenic and thus generally contains a relatively high level of it. Washing rice removes about 90% of that, along with something like 20% of the microplastics. But I'm sure the coconut oil does something similar, right?
I don't soak my rice, there's no need. I DO rinse it a couple of times due to my own desire of not wanting to have to break down the cooker to clean the steam vents of starch bubbling. It's an extra couple of seconds that I don't have to think about at the end of it, or having to adjust heat, and I have rice ready and waiting all day long.
If you're planning on using the leftovers for fried rice, rinsing is 100% required. Unless you like your fried rice...unfried? And clumped together and smooshy and just a textural failure.
Arsenic is water soluble, it's present naturally in soil but also is a contaminant from various industrial things. The way rice is grown means it absorbs a *lot* of it.
Discovered this last year in the Florida keys, our rental house has coconut palms all around. I couldn't help myself from figuring out the best way to harvest and open them (lasso on long poles, and then coconut drill). Then used 100% coconut water to make rice and oh my fuck it's good. It's like using msg, without the msg, and some more to boot. Doesn't taste like coconut, but enhances any flavor you choose to use with
In Sri Lanka we make a rice dish which is cooked in coconut milk and turmeric. put oil in saucepan with turmeric (~ a t-spoon), few cloves and cardamons and stick of cinnamon. warm and stir, chuck in washed rice, stir hard till all the rice is coated and lightly fried. Then add slightly dilute coconut milk (2 cups to 1 rice) and mix, bring to boil, lid on and simmer for 20.
I agree about type of rice, but my Asian half refuses to use a rice cooker. Just use a pan, 1 cup rice, wash (WASH, no just rinse, water must come clear) and put rice and 1-1.5 times water into the pan. bring to boil, slap lid on a simmer for 15. Open lid (it should hiss at you), give gentle stir with spoon handle (just to loosen from edges). Rice should be prefect and fluffy and ready to eat.
Hm? My Asian half loves my Zojirushi, which can hold rice perfectly ready all day. My Asian mother gifted it to me because she also loves her Zojirushi. Before said Zojirushi, I had a $15 Wal-Mart rice cooker that was sufficiently sufficient and never burned my rice (I remember the dark days when my mother would occasionally burn rice in the pan). Most of my Asian friends have rice cookers. I don't think it's your Asian half preventing this
I learned about rice cookers from my Filipino wife. Never cooked rice in a pan and eat it more often than potatoes now. I tried minute rice one, it was mushy trash. Jasmine rice all the way!
At the risk of angering a rice cooker Sith lord (you know, dealing in absolutes), there is some debate on the origin of rice with older archaeological findings in India, but clearer recorded use from China riceassociation.org.uk
Mordikay
He forgot to slap the bag.
Somnophobe
A bag that small isn’t worth the slap.
SimplyWalkedIntoMordorAndBroughtPizza
uncle roger would have put his leg down if he would see you buy minute rice
Syko73
Till you remember that rice is more African than Asian
NickRivieraMD
Ok, but I saw this stuff in Korea long before I saw it here:
ZeroLyfe
FireSolvesProblems
Forgot about being Asian, the bag of rice is the better deal.
samanthadlcruz
It's a better deal, higher quality and even if you rarely eat rice they sell small bags of decent quality rice. there is really no category where 'minute rice' is a better choice.
aRabidGerbil
The only time I find minute rice useful is when I'm backpacking and therefore have relatively limited fuel.
FireSolvesProblems
As an Eagle Scout who covered almost half of the Adirondack Mountains, Ramen Noodles. Toss is some tuna, or beef jerky with some cheese & freeze dried veggies. Cheap, lightweight and quick to make with easy clean up.
AR33
JayEnfield
Secret asian trick to perfect rice. You take your fingah... And use it to buy rice-cookah.
Uranus633
Fuiyooooo!
bipolarmom83
LankyBootyGriswald
Hi-yah! It's that simpole!
gearsmith
That, and rinse it until the water runs clear (unless it is enriched). This makes a huge difference.
noReallyIamPrincessBob
Having grown up on Minute Rice, I can say it tastes like eating the box it came in. Once I was introduced to real rice, I have never eaten Minute rice again. And now I actually LIKE rice.
morningxafter
I’m white as hell and even I hate minute rice. If you have to buy rice that can be made quickly, at least buy the precooked Japanese bowls that can be microwaved. They even sell them at Costco now in 10 packs.
Baron29
Minute Rice is garbage
SJBSavageInk
Have you ever looked at the calorie count on the Asian microwaveable white rice bowls? It's crazy.
amipretty
briham86
DrHurg
who is this dude?
tamajinn
His name on Instagram is im_kan_kan and his videos are always fun
Cilvaa
Cilvaa
My OC follow-up
SalamiMitKetchup
Omg yes I was looking for this!
YesThisIsTero
Didn’t slap the bag before picking it up. That’s bad luck
WoopDeFrickenDoo
what? what kind of trap laden hell is this
sloomoo
Next thing, they'll say clacking the BBQ tongs summons an evil spirit....
metalrulercid
Frogapus
Zojirushi!
BogusPancake
Good. Offend them faster.
belly42
That's a NoFrills store somewhere here in Canada.
ReginMulby
Hey look, another POV that’s not a POV.
ThisNameUnavailable
POV: you don't understand the POV trend
ToSisPoS
please, help yourself
tombeithemist
Yes. Yes. This meme is now mine.
Atomic2
Its like nobody has access to Pornhub anymore!
thebonesofmyancestors
Sure it is. You can either look at it as a) It's POV from two different perspectives or b) It's POV for 50% of the video
Detacheddavid
It's the POV of someone...
joshzsmith
POV your Asian friend hands you a camera.
pitchwhite
Can't be THAT Asian. Still in a white as hell No Frills in Canada. But, gotta give kudos for going to the right price.
zFUBARz
They make some damn specific No Frills too. depending on the neighbourhood. Also this is a very recent video, that Marvel promo is going on right now.
AtsaMattaForMe
IDontCareAtAllButIShould
I've bought minute rice once, it's awful. And takes almost as long as it does to cook rice.
necrojoe
You pour boiling water on it (which you can boil in a kettle or microwave in like 1:30), and let it sit for 5 mins. It takes at most 1/3 of the time of cooking rice in a pot.
NotASwordButADickinDisguise
I'd rather have no rice than minute rice.
420supercoolusername69
Minute rice takes as long…?
Babomonkey
POV of me teaching you what POV means.
ByThePowerOfSCIENCE
Sorry bub, but it seems to be extending in meaning beyond its etymology. In a way this -is- a point of view as in "the experience of someone". Point in case, sweaters are not used to make one sweat and uppercuts don't cut anything.
necrojoe
A controversial take: Minute Rice gets a bad rap. No, it's not a dupe for non pre-cooked rice when the rice is a major component. But I always thought it was, like, super processed or "not real" rice, but it's literally just plain rice that's been cooked and dehydrated. That's it. No preservatives, or additives. It's great for adding to slow cooker recipes for the last 30 minutes. It absorbs the flavor because it cooks in it, where regular rice cooks too unevenly, and the minute rice thickens.
busterfixxitt
That's between me and the ancestors. The ancestors know what they did.
oldguyexlurker
Hiyah.
Angel337
At LEAST the 20 lb bag
samanthadlcruz
people that know rice understand the difference...
Defecakes
This is how I felt one time when I forgot to wash my wash before cooking
Serkus
naomiMoonBeast
That's my response anytime I read a recipe that asked me to wash the rice.
Baltzdelirium
Enriched Rice is kinda bleh too
nomorehate
@gbmaker I'd like to find the original video lol. Tattoo guy, woooof
GBMaker
@EverNotRelevant @trippingthelightfantastic @iupvoteguys @SirWadeWilson @TheChunguskaEvent @XXdavethebabeXX @ElbowdeepInAfemboi @Starcrested
@LordChapstick @UnidentifiedPrisoner @RaspK @shotty814 @AUserNameLikeNoOther @TheeJynx @theusernameformerlyknownastildo @AlphaTaunTaun
@CryoMonkey7 @iguessihaveto @marshall1084 @ButtBot9900 @DigiT00l @JustDriftingAboutTheInterWebs @GoodOlLongJohnson @SilentShift
GBMaker
@dudepool22 @asagayman @AnomalousViews @drosophilamelanogaster @Sensixx @ParallelParkingInABurka @amyrose @Iwannaseeit @lance415 @TroshPonda
@hotdudecurator @GreaseMonkeyOfLove @Chadly5046 @HeavyDutyBrute @kaitco1984 @fknbastard @waeraj @sv1rr
MadamPuddifoot
Can we talk about that guy's tattoos? Damn.
tallyhoho
Oh yeah we like...art
Serkus
I like the lighthouse. What we can see of it, anyway.
lance415
He’s hot
MadamPuddifoot
I mean yeah but I actually wanna talk about his tattoos
tzahtman
Probably because of all the rice
Psionickitten
"Please don't wash your rice. You're washing off the carcinogens!"
TheFishFace
Citation needed
ThisNameUnavailable
You can't threaten me with a good time.
MarkOfTheCovenant
I def wash my rice but if you think carcinogens that are ON your rice aren't also IN your rice I think you're mistaken
Salticido
I mentioned this in my other comment, but just for good measure, rinsing rice DOES reduce contaminants on the rice. There may still be some inside the rice that won't be rinsed away, but the less of a contaminant you have, the better, especially if you're feeding it to kids who have a lower threshold for poisoning.
Psionickitten
Gotcha! That means the nutrients they added are also in the rice, so washing your rice isn't also washing away all the nutrients added to the rice!
ProjectDA
no, if your rice is fortified. its by adding fortified powder to the dried rice. so if fortified, dont wash. thought in a developed nation it doesnt matter much to you. if its not fortified, do wash.
MarkOfTheCovenant
Now I may be mistaken but I was under the impression that the rice itself was the nutrient lol so yeah how could you wash it away
Salticido
They're referring to powdered nutrients that rice are commonly coated with during processing, one of a few ways that rice can be fortified. So yes, the rice itself contains nutrients, but fortified rice has extra nutrients added to the outside that could be washed away. It's still a good idea to rinse your rice, though, since rice is known to have contaminants (like heavy metals) that you can reduce by rinsing. They just recommend not "over-rinsing". Just rinse until the water is clear.
iratealien
you rarely see someone literally "spitting mad"
TheOvy
American-grown rice is prewashed, and then enriched, which is why you're not supposed to wash it. Asian-grown rice, however, is not pre-washed unless it's explicitly stated on the bag (in Japan, for example, it's called musenmai), and so you should generally wash it.
Foxsayy
I'm not sure what brands that applies to you, but I find rice does better when you wash it across the board.
UWAGAGABLAGABLAGABA
American rice sucks. Koshihikari all day every day.
TheOneThatGotBanned
They use the same wash as for chem trails
Serkus
You're talking about washing from a cleanliness perspective, yes? To remove arsenic, microplastics, dirt, etc?
TheOvy
That's a bonus precaution. Generally, though, you're washing away the excess starch. Put the rice in a bowl, fill it with a bit of water, then swish the rice around, and the water will get white and foggy. Pour out the water, and repeat, until it's no longer foggy. Then you're good to cook.
Serkus
Yes, that was my next point. You're saying the prewash of fortified rice takes care of all the free starch build up? No sticky starchy rice?
TheOvy
From what I read: If you prefer your rice as starch-free as possible more than whatever extra vitamins that come with fortification, then you should probably still rinse your rice. But most Americans prob aren't that picky about it, and frankly, they often need the vitamins.
PrincessBride1
Always wondered why the rice at the restos smelled and tasted so good. Then I went Asian grocery and my gosh is it so much better!
morrighan42
A Japanese friend recently convinced me to try Tamaki Gold rice because I usually eat Kokuho Rose, I was shocked at how different plain rice can taste.
UWAGAGABLAGABLAGABA
Try koshihikari. It's extremely delicious as just plain rice.
PrincessBride1
Thanks for the recommend. I bought a bag of jasmine rice and it was so good I have just kept purchasing that. I'll give those two a try next purchase.
CookieMonstersCrumbs
Get a half decent rice cooker, rinse your rice and keep the cooker clean, use a decent short grain rice or jasmine or basmati and you'll never want 'minute rice' or 'enriched' ever again.
Dasnekones
The whole "wash your rice" thing has become way too overblown. Rice in developed nations don't need to be washed to be safe so it boils down to what food you are making.
Some foods and cultures washes the rice and some don't.
wlfman
I get the 90 second basmati rice and there's no way the rice can get that much better relative to the convenience... But I'm also not a food person in general
Matty3D
Basmati rice is my all time favourite! Hell, I eat it plain with a little salt and butter and I'm in heaven.
Aforaseem
Basmati rice cooked in Indian homes does use half a tea spoon salt per cup of dry rice. And a 2 teaspoons of ghee (Indian clarified butter). So you're doing nothing wrong
zFUBARz
Rice cookers are nice but entirely unnecessary for most people. I use the method I learned in South Korea, wash off if needed, put in pot, add water till about 1 knuckle over the level of the rice, cover, boil, once boiling starts, stir well, turn off heat, suspend a layer of paper towel on top, add the lid back and let stand for 5-10 minutes. Adjust type of rice/amount of water if you want sticky or fluffy rice. Been doing it for almost 20 years
Muffyns
What if i dont like rice like it taste fine i just throw up later 😅
DummyThiccStealyBoi
And then Drop an egg in there when it's almost done and fluffffff it up. Soak the rice if you want it sticky.
necrojoe
On the other hand, I have several awesome non-asian-food slow cooker rice recipes that use minute rice that I love. And I ALSO use my rice cooker at least twice a week.
J0k3rIX
I'm asian. Ate rice all my life. Even like the burnt rice. But good damn do I love me some uncle Ben wild rice with extra butter.
billyrayvirus
HelgenBorderPatrol
See I think that's different because it's a medley of different grains and comes with all of the seasoning already.
somnif
Fun fact, wild rice isn't rice!
Vatafeo
That's pretty wild
Phislammajama
Amen
Melonfish
And don't forget to soak your rice before use, you'll thank yourself later.
zalagzny422
Hmmm. I could look it up, but I'd rather bother some perfectly innocent stranger on the internet. Why are we rinsing the rice beforehand? I never have, and it always comes out as rice.
astrangehop
Aside from the health concerns, sushi rive seems to slice and form better if you get rid of all the loose starch. Otherwise it makes a big lump.
LootenetDan
I used to not, even though that's how I was taught. But apparently, rice can absorb arsenic and microplastics, which a good wash reduces significantly https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm?srsltid=AfmBOorcAY3Pl0Z4yggjj4VWNbzw6ZhkzoMRHzHjE24T8qw8Z_-mdaql
BodgeandScarper
The article states that a rinse *and* cooking in three times the amount of water generally given in the cooking instructions is necessary to reduce arsenic by up to thirty percent.
zalagzny422
Huh. I knew about brown rice. Never knew white rice had its own, I'll kill you" thing
Haurus
This is exactly why "instant" rice exists. The myth that you need to rinse/soak rice first for it to come out right, or that you need to use a rice cooker to make it easy, and wait 45 minutes for it to finish. Just bring 2 cups of water to a boil, add 1 Tbsp of coconut oil, 1/2 tsp of salt, and whatever seasonings you want, add 1 cup rice (no need to rinse/soak), stir for ~20-25 seconds, reduce heat to med/low, cover and let simmer for 17 minutes. Done.
serpx
I burned it
somerandomusernamebecauseididntlikemyoldone
the main modern reason you want to rinse your rice first is that studies have found it drastically reduces the amount of microplastics that will be in the end product, which rice has quite a lot of it seems. That amount of microplastics is four times higher in the ready/instant rices. One of the sources I read https://www.sciencedirect.com/science/article/abs/pii/S0304389421007421
HardcoreMango
Rice is great at absorbing arsenic and thus generally contains a relatively high level of it. Washing rice removes about 90% of that, along with something like 20% of the microplastics. But I'm sure the coconut oil does something similar, right?
CookieMonstersCrumbs
I don't soak my rice, there's no need. I DO rinse it a couple of times due to my own desire of not wanting to have to break down the cooker to clean the steam vents of starch bubbling. It's an extra couple of seconds that I don't have to think about at the end of it, or having to adjust heat, and I have rice ready and waiting all day long.
billstranger
If you're planning on using the leftovers for fried rice, rinsing is 100% required. Unless you like your fried rice...unfried? And clumped together and smooshy and just a textural failure.
chiechien
Rinsing and/or parboiling, draining, then fully cooking the rice is how you get rid of the arsenic
ArcaneConjecture
The wh-what, now?
cardinal29
https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm?srsltid=AfmBOorcAY3Pl0Z4yggjj4VWNbzw6ZhkzoMRHzHjE24T8qw8Z_-mdaql
chiechien
Arsenic is water soluble, it's present naturally in soil but also is a contaminant from various industrial things. The way rice is grown means it absorbs a *lot* of it.
FaithAlone
And sometimes I even add co coconut water to the cooker for more flavor
eadanke
Little warning next time, I almost vomited. Just squeeze suntan lotion onto the rice if you want to ruin it.
imgjim
Discovered this last year in the Florida keys, our rental house has coconut palms all around. I couldn't help myself from figuring out the best way to harvest and open them (lasso on long poles, and then coconut drill). Then used 100% coconut water to make rice and oh my fuck it's good. It's like using msg, without the msg, and some more to boot. Doesn't taste like coconut, but enhances any flavor you choose to use with
CookieMonstersCrumbs
Coconut milk with a squeeze of lime.
Katateochi
In Sri Lanka we make a rice dish which is cooked in coconut milk and turmeric. put oil in saucepan with turmeric (~ a t-spoon), few cloves and cardamons and stick of cinnamon. warm and stir, chuck in washed rice, stir hard till all the rice is coated and lightly fried. Then add slightly dilute coconut milk (2 cups to 1 rice) and mix, bring to boil, lid on and simmer for 20.
homoerection
Oh that sounds absolutely delicious
Katateochi
It's soooo good! Goes great with curries obv, but I also have it with more Western things; it's amazing with steak!
Katateochi
I agree about type of rice, but my Asian half refuses to use a rice cooker. Just use a pan, 1 cup rice, wash (WASH, no just rinse, water must come clear) and put rice and 1-1.5 times water into the pan. bring to boil, slap lid on a simmer for 15. Open lid (it should hiss at you), give gentle stir with spoon handle (just to loosen from edges). Rice should be prefect and fluffy and ready to eat.
CookieMonstersCrumbs
That's already too much work for me, lol. (also, I make terrible stove top rice, unless I'm making fried rice or something like pilaf.)
LootenetDan
Hm? My Asian half loves my Zojirushi, which can hold rice perfectly ready all day. My Asian mother gifted it to me because she also loves her Zojirushi. Before said Zojirushi, I had a $15 Wal-Mart rice cooker that was sufficiently sufficient and never burned my rice (I remember the dark days when my mother would occasionally burn rice in the pan). Most of my Asian friends have rice cookers. I don't think it's your Asian half preventing this
zFUBARz
I use basically the same method, I add paper towel above to perfect the moisture content. Love it, haven't used a rice cooker since I learned it.
somnif
Or I can add a scoop of rice, water to the line, and press a button, then come back when it plays twinkle twinkle little star for me.
somnif
(I love my little Zojirushi, it was 12$ at goodwill)
LootenetDan
Hahaha when I read "twinkle twinkle little star," I heard the chime of my rice cooker in my head
Ranb40
I learned about rice cookers from my Filipino wife. Never cooked rice in a pan and eat it more often than potatoes now. I tried minute rice one, it was mushy trash. Jasmine rice all the way!
hotaru251
why? rice cookers are common as heck in chinese households :|
MadamPuddifoot
Yeah I'm sorry to the Sri Lankens, but my white ass is assisting with the Chinese/Korean people... I love my rice cooker.
I don't wash off my rice though. 🤔
zFUBARz
I keep get downvoted for mention it, but I learned the same method as them from Koreans, works great.
Katateochi
guess I come from old school Sri Lankan background, not a rice cooker in sight.
vegivamp
Did you just generalise "my Asian half" to "Chinese"? 😂
hotaru251
not their heritage no. just fact rice originated in china & they adopted rice cookers so no asian should think they are bad.
Katateochi
At the risk of angering a rice cooker Sith lord (you know, dealing in absolutes), there is some debate on the origin of rice with older archaeological findings in India, but clearer recorded use from China riceassociation.org.uk
LootenetDan
No, more like the other person generalized their "Asian" trait, and the person you responded rebutted that with a counter-example