Forget all the things you’ve learned about rinsing rice.
Ever wonder who buys those 50-pound bags of rice at the grocery store?
They were made for restaurants and people like me.
Simply Recipes / Emma Christensen
Rice is a staple my family eats daily.
I mostly buy medium or short-grain white rice to accompany the Korean dishes I make.
Before cooking, I rinse the rice until the water isn’t as cloudy.
Simply Recipes / Adobe Stock
When cooked, they separate and become fluffy.
Rinsing rice is a non-negotiable.
Rice is made up of three parts: the bran, the germ, and the endosperm.
Simply Recipes / Sara Bir
To make white rice, the bran and germ are removed.
The endosperm is the starchy white rice kernel that is left behind.
This is a process that isstrictly regulatedby the U.S. Food & Drug Administration (FDA).
When you rinse enriched rice, you are removing those added nutrients.
Simply Recipes / Sara Bir
