A caterer told me my rice was too fluffy and it changed my whole meal prep

I used to rinse rice until the water ran clear, every single time. A caterer friend watched me do it and said I was washing away all the starch that helps cheap rice stick together. Now I only give it one quick swirl for the big stuff, and my $2 bag of rice actually holds up in burrito bowls for 4 days instead of turning to mush by Thursday. The texture is denser, which sounds bad but honestly it makes the meal feel more filling. Also cuts about 3 minutes off my prep, which adds up over 20 days a month. Anyone else adjust a basic step because one person said something sideways at a cookout?

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rowanp157d ago

so my buddy runs a taco truck and he told me the same thing about beans. I used to soak them overnight and drain the water, thought I was being fancy. He said no, cook them in that same water, it holds the flavor and makes the broth thicker. Now my chili comes out way better and I dont have to babysit the pot for an hour. Its wild how one little tip from someone who does it for a living just flips everything you thought you knew. I still rinse rice though, but only because I like it a little sticky for sushi rolls. Different strokes and all that.