Should You Wash Rice?
Excerpted from Beth Hensperger and Julie Kaufmann's "The Ultimate Rice Cooker Cookbok" (Harvard Common Press, 2003):
The general rule is to wash imported rices and not to wash domestic rices, which are well cleaned and dried before packaging. Imported rices have plenty of clinging starch left over from the processing.
Your cooked imported rice may be downright gluey if you don't wash it.
Many Asian cooks would never cook unwashed rice; washing is traditional.
Domestically produced Japanese-style rice may be coated with powdered glucose, talc or rice powder. It is safe to eat, but washing off the whitish powder will improve the flavor.
Indian basmati rice should be washed; recipes often call for washing it up to nine or 10 times.
Boxed and packaged rices usually need no washing or maybe just one rinse. Converted rice does not need washing.
Here's how to wash rice: Place the measured amount in a bowl of cold tap water and swish it around with your hand until the water becomes cloudy; the water will often be foamy around the edges. Tilt the bowl and carefully pour off the water, or pour through a mesh strainer. Rinse and return the rice to the bowl, if need be, and add more cold water. Repeat until the water is clear. Most imported rices need two washings, but each batch of rice will be different. Purists wash for minutes. You can dump the clump of wet, washed rice directly into the bowl of the rice cooker, or pre-wash and spread the wet rice out to dry on a clean tea towel until cooking time.
오하이오주에서
한 물줄기 타고 네려오다 몇번 부디쳣다는 얘기인데,
물줄기가 다른데 살으니 이제는 만나기 어렵고
수증기로 승천해서 그름타고 다니다가 한번 부디칠 날이 올런지?
간지스강가에서 승천을 하면 기능할겁니다.
혹시 이 詩의 배경 사진 이 알라스카 디날리 공원 어디 같은 착각이 드는데..
여기가 어드메요?
우리의 짧은 삶과 인연을 시원하게 쓰셧소!
집에 노랏게 바란 청록파시인 책이 굴러다니느데,
형글 읽으니 그책 생각이 납니다.
글을 짜서 물을 빼면 앙상한 몇개의 단어가 수세미 같이 남아있지만
읽을 때면, 온갓 생각이 그사이를 마음대로 메꾸니, 읽기가 편합니다.
같이 살던 김정현형은 아트란타에 가셧다고 해서 수소문해서 전화 한번 햇어요!
Glucose coating 한 쌀 밥할적에 씻지 않는 다는 사실을 제가 한번 더 확인햇는데,
glucosee coating 하지 않은 쌀도 시중에 있다는 사실도 또 알앗어요!