The whole time I was cooking rice like pasta and draining it after

I was making rice for years by boiling it in a pot of water and then pouring it into a colander. Thought I was being clever because it never burned. Then my buddy from Texas roasted me about it and showed me the absorption method. I honestly felt like an idiot. Now I hit it with a 2 to 1 water to rice ratio and let it steam covered for 18 minutes. Comes out fluffy every time. So the debate is: are you team boil and drain or team absorption? Anyone else grow up doing it the wrong way like me?

2 comments

2 Comments

tessawebb3d ago

Laughing at myself here because I was you but worse. I used to boil rice like pasta, drain it, then rinse it with cold water in the colander because I thought that made it less sticky. Ended up with sad, watery grains every single time. My husband finally staged an intervention after I served him rice that was basically soup with chunks. Now I do the absorption method too and honestly my life has more structure. Still catch myself reaching for the colander out of habit though. Old habits die hard, I guess.

paigewood3d ago

Tbh that "boil and drain" method makes me think of my buddy Kyle. One time he made rice for a potluck and dumped it in a colander without rinsing it first so all that starch just glued everything together. People were picking clumps off the spoon like it was play dough. He never lived it down.