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Ask Food Network, March 19

Foodnetwork.com

Published March 19, 2008 at 12:05 a.m.
Updated March 19, 2008 at 9:45 a.m.

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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.

If the starch from the rice truly bothers you, the best thing for you to do is rinse in several changes of cold water, until the water runs clear. Then cook your rice in just enough water so that it's entirely evaporated by the time the rice is cooked through.

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