Instructions: To ensure fluffy, tender and evenly cooked grains, follow three precooking steps: Cleaning, Washing, Soaking
Cleaning. Like other grains and legumes, rice may include unhulled rice grains, stones, stems and tiny travelers. To remove them, spread rice on a white dinner plate or cookie sheet. Work a small portion of the rice at a time across to the opposite side of the plate, picking out any foreign matter.

Washing. Place the rice in a large bowl and pour in cold tap water to cover.

Swish the grains with your fingertips to release starches and to encourage any husks to float to the surface. Pour off the milky water. Wash two or three times until the water runs clear.

Soaking. Soaking the rice briefly (15 minutes to one hour) before cooking encourages the grains to relax and absorb moisture. This allows the rice to expand into thin, long grains that will not break during cooking. After soaking, drain the rice, saving the soaking water to use as cooking water

(this preserves all of the nutrients).

Description:
"The secret: Purchase aged rice."
Cuisine:
"Indian"

"The Fabled Rices Of India: Traditional rice dishes"

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