Ask Food Network, March 19

[Food Network Fan]

Ask Food Network, March 19

By Foodnetwork.com
Originally published 12:05 a.m., March 19, 2008
Updated 09:45 a.m., March 19, 2008

I have always done what my momma did: fill a pot three-quarters of the way up, add salt, bring to a boil, add rice, cook uncovered, then strain and rinse with hot water. But my ex-mother-in- law always rinsed her rice before cooking. Which way is best? - Lori Higgons, Columbus, Ga.
Rinsing before cooking is generally better. Not only does it give you a chance to check and make sure that no grit got in during the packaging process, but it also lets you control the final texture much better, as rinsing after cooking might leave you with watery rice.

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[BerryBaby]

I rinse my rice three times before making it. You can see the water is all murky , so I rinse until it is clear.

Then, I make it on the stove (rice cooker broke). Wait for it to come to a boil, cover it , turn it down to a simmer for 20 minutes (never, ever, peek) and it turns out perfectly...very fluffy!

[MayQueen]

That's exactly how I make rice too, BerryBaby. Wouldn't the rice get cold if you rinsed it after cooking it?

[BerryBaby]

I would think so. Also, it would be wet instead of light and fluffy.

[Food Network Fan]

I bought some jasmine rice today.