Is washing rice really still necessary?
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- Опубликовано: 18 окт 2020
- Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen’s amazing knives and cookware. Get 20% off your first order: Misen.com/ragusea
My earlier video on arsenic in rice: • Rice has arsenic in it...
Dr. Ya-Jane Wang, professor of carbohydrate chemistry at the University of Arkansas: directory.uark.edu/people/yjwang
2009 study showing that cooking rice in extra water is more effective than rinsing at removing arsenic: pubs.rsc.org/en/content/artic...
2013 study showing rinsing can help remove some pesticide residues: koreascience.or.kr/article/JAK...
2014 study comparing rice fortification mandates in Costa Rica and The Philippines: nyaspubs.onlinelibrary.wiley....
Uncle Roger video where he makes fun of draining rice: • Uncle Roger DISGUSTED ... 
Хобби
"Is washing rice really still necessary?"
I felt a great disturbance in asia, as if millions of voices suddenly cried out in terror
We wash rice because of the same reason we peel pau skin we don’t trust the workers who touch it after giving their balls a good scratch I’m not even joking
@@bruhbruhin_a_sling7775 my mom said if you don't wash your rice it will smell after coocing
@@bruhbruhin_a_sling7775 i wash my rice cuz there is a lil bit of dust in the rice
@@bruhbruhin_a_sling7775 Agreed. Fuck not washing rice.
Ok in india everyone does it. Remember Asia is not a identity from isis terrorist to Chinese to Mongolian to Siberian to India belong to same continent
Washing rice or not washing rice, we can all agree that we shouldn't wash rice after cooking it to avoid the wrath of Uncle Roger.
bro how do u comment on every video bruh
bro its Justin Y.
I agree Mr Ninja
haven't seen you in a while, how goes it?
Yeah.
As a South Korean living in rural areas, washing rice is important, especially in these places. Not only to clean up the rice, also to get rid of bugs like Moths and Weevils. As a kid i had to get them off a bowl one by one, let alone it was mostly difficult to store rice indoors
this is very interesting! i heard stories from my parents about how they sometimes found tiny stones in their rice if they did not clean the rice thoroughly (I'm south korean) I thought we didn't have this type of issue anymore these days but looks like we still have!
Protein enriched rice
Seems to me you are trowing away a lot of protein xD
I live in a pretty urbanized part of Canada but sometimes I still get bugs in my rice-
thats primitive.
catch it instead
i love how every episode on this channel concludes the same thing: it depends on what you’re making and what you’re going for
Because it always does. People just want to be right and condemn anyone that disagrees. Rather than be open to new or different ways to do things. Welcome to 2023
This channel is dedicated to informed decisions, not to tell you what to choose.
@@Esteem_Boat_Willy yes that is the joke in my comment
@@Esteem_Boat_Willyare you 10? Worlds always been like that bud 😂 well, as long as we’ve been around. We’re complete pricks
@@TedBarton91 I love when internet dingdongs run their mouth...and look like complete morons. Not only did I already use the word ALWAYS in my comment...but it's sarcasm to welcome someone to the current year. As if they just woke up from a coma. Are YOU 10? Welcome to basic English.
As a Filipino, it’s really strange to me that there are people who don’t have a huge sack of rice in their homes
I'm from Pakistan and I feel the same way
@@abdulmannanbabar8020 I guess because for you guys it's the same thing that bread is to us in the west.
i’m jamaican and we do this as well :)
@@mccaylawhite8900 OK I'll bite. Why does washing rice work for you? Would you recommend it?
I´ve adopted this habit some years ago despite the fact that my diet is not based mostly on rice. I buy ten kilos, then I put it in glass jars with a tight lid to prevent any contamination and I am good to go for some time. It is cheaper, it prevents unneccessary packaging and in any case you have the amount you need in consistent quality. In many countries the sack of rice is also like a life insurance. You know you have something to eat the next months, even if you don´t have income for whatever reason, or food is out of stock.
“I would encourage you to think about whether someone else’s rice is in any way a threat to your rice” my man just said philosophy on our asses
"said"? Huh?
Adam, I just love how thorough and open minded you are. You don’t judge what “best”, just share what you’ve managed to learn.
Thank you.
Born in Japan, raised in Hawaiʻi, my family's preferred rice variety was medium grain sticky rice from California. Back then during the whole of the 1960s, and into the early 1970s the rice came covered in a talc powder which kept the rice dry, discouraged insects, and extended the shelf life. This talc had to be washed off before cooking and eating. Not sure when the rice processors stopped using talc, but glad they did.
I'm glad they did, too! Especially now that we know about asbestos contamination in talc. It's now being removed from cosmetics and baby powder for that reason.
@@phantomkate6
Just so you know... they're not removing the talcum powder from baby powder. They're changing the refinement and testing for it to make sure asbestos isn't in the powder. Any baby powder that you buy that does not *_expressly point out_* that it's "talc-free" still has talcum powder in it.
@@matchesburn yes I know all of this, thanks
@@phantomkate6 well it would have been nice if you said that in your original post instead of having to have someone else explain it. Its not good to tell only half the story.
@@TheBitter73 I didn't realize I needed to spell out the definition of 'contamination,' since I thought it was common knowledge and we're on the internet anyway. Sorry.
Found a pebble in my rice once. My dentist bought a new TV.
this, ohhh man...
This comment killed me 😂😂😂😂
Good thing I don't live there. The cost of dental services here doesn't cost as much as a TV, unless you're considering getting braces.
@@triadwarfare you have some really expensive TVs over there.
@@karu6111 wtf 🤣
"This is a very culturally charged topic"
Asians: Yes. Yes it is.
Hello there. Wasn't expecting you here too. I'm starting to feel that either our tastes in RUclips videos are extremely similar, or that you're just an omnipotent being lurking out in comments section on RUclips
You and Justin Y. are here damn
@@manishprasad1298 I think were on the same page here
@@jiekendinner were? Or do you mean "we are"?
Yes
I’m Mexican, grandfather from Spain, we cook the rice same as you, lightly fried/toasted with onion, garlic and sometimes fideo pasta, then add liquid. I was confused too, thanks for clarifying that since I don’t recall my mom ever washing it, also since I tent camp a lot water is something you don’t want to waste washing rice, water is absolutely precious when camping. Thanks for the great informative video.
Strange, in my family who are from Jalisco and Michoacán always wash our rice, even when making Spanish rice.
I am from spain, in my house we always wash the rice to remove starch
i've never washed rice either. this is new to me too.
From Veracruz and we definitely wash rice.
Same here. Mom sometimes washes rice, but less so since she moved to the US. She told me when she was growing up in rural Mexico that it was necessary due to the reasons mentioned in the video, but since moving here she doesn’t do it all the time unless for a specific reason.
As a Filipino who've experienced farming life, handled rice from planting down to milling, the only reason I can give as to why we wash rice is to reduce the free starch and remove some rocks left during drying and some husks or straw(this two depends on what kind of milling machine was used, some cleans it really well others not so much).
It's commonly washed 1- 3 times, the longer it's been stored the more you wash it.
Specially with newly milled rice(within 24hrs after milling)which personally I think is the tastiest rice you could ever eat, I just wash it once, it'll be sticky and clumpy but that doesn't matter since you'll only experience this after every few seasons.
On western countries though, rice is heavily regulated which is good and all because you don't need to worry about what could be in the rice you'll be eating (which we don't even bother thinking about) except that it results in the price being 10x more expensive than what the farmers sells it for.
Why we wash rice: common sense and a brain
@@jarrod4115 The video literally explains that is pretty pointless if you're from a developed country and comes down to preference and what you're making, yet you still choose to believe is because you have a brain with "common sense" and to top it off you liked your own comment, tell me how does it feel to be this much of a knob?.
@@jarrod4115I mean Adam lays out the facts and basically confirms certain rice doesn't need to be washed and might actually make a dish worse depending on what it's going for
I wish I could eat newly milled rice :( it sounds like it would be really tasty
@@McDudes IT IS BRO see if you can find some
Ok, Dr Wang is literally overpowered when it comes to being a rice expert. A three tiered expert (traditional, educational and industrial).
like a undergrad thesis with only one source and citation lol Grade: F
@@kaidanalenko5222 11:33 “fortificant”. Even auto correct doesn’t know that word.
@@TheBooban are you criticizing or supporting the other comment? Cause fortificant is an actual word...
@@kevinsmithgaming fortificant is too academic that even autocorrect doesnt know
@@kaidanalenko5222 We forgot that a doctorate backed by a decade of education isn't enough to communicate information 🙄🙄🙄. You're not reading a thesis, you're attending a class.
I stopped washing my rice a year ago and I gotta say, the money I'm saving on detergent sure adds up.
😂😂😂
I hope you are kidding 😂
@@BangkokBonkers
He's not joking. It's his early days of trying to fit in with the humans.
@@GaussianBluff 😆🤣😂😂😂.......👍😁
I know this must be very funny but I am missing the joke.
Totally brought back my childhood in the 1940'a era. I suddenly recalled the daily use and sifting of wheat flour. Forgot all about that procedure, which I saw every day that flour was used. Every recipe said "add x amount of sifted flour", And, yes, I saw the "lumps" of stuff that remained in the sifter! During the war, my parents actually ground their own wheat, as well.
Wow, are you in your 80s? That's so cool!
@@hesh9646 Born in the 30"s actually. Here was breakfast during WW2: Bread that my sister baked from home ground flour was broken into pieces, a little milk was added, very little sugar (because it was rationed), and that was it. Went to school hungry. Stole food when I had the chance. There was no welfare unless you were physically or mentally handicapped, but people helped each other when they could. I think those war years shaped my life in a very positive way. For one thing, I can now afford to buy rice, and thanks to this video, I know whether-or-not to wash it.
@@Partysize2 Odd question but do you know if there were food deliveries in major cities like LA, such as from a delicatessen? Relevant to a book I'm writing.
@@sodacan1415 I don't know, I have never lived near LA. Were you referring to "in the olden days"? I lived in the midwest then, and there was no such thing as food delivery anywhere that I know of. These were WWII days and later.
@@Partysize2 Yes, I'm thinking of sometime in the '40s. In the book 'The Thin Man' from 1933 the protagonist orders sandwiches from a delicatessen so I was curious as to how common that was. Thank you for answering.
This was awesome because even the people who wash their rice habitually often don’t know the real reasons why. Many people just think of it as being unsanitary not to wash rice. But for most people who rely mainly on European style cooking methods, the amounts and types of rice used just don’t require it, and in some cases (like with risotto) washing it would actually ruin the recipe. If you turn your rice cooker on first thing every morning, then your bulk bags of rice are probably the kind of rice that should be washed. If you incorporate rice into your chicken and vegetable dinner twice a week and you use a plastic sealed pouch of a few ounces of fortified (or not fortified) cooking rice, then you probably don’t need to wash your rice. This video is sooooo good and making things clear, but its sad that humans love to jump at any chance to call each other dirty or stupid over something as fundamental and ubiquitous as a grain, when the facts are actually fun and interesting and illuminate the beauty in our cultural differences. How awesome that the whole of humanity has found so many incredible and delicious ways to make something as small and unassuming as rice!
I know the reason why I wash rice, I cook with basmati rice ans washing is essential to get utmost fluffiness and flavour. I have also tried cooking it same way without washing its not the same and taste is not nice at alll, soaking it and washing it and then cooking it will give amazing results. Ive tried both and theres a huge difference in the final result.
@salieabdulrahman8835 I 100% agree with you. I was a lazy student, never bothered washing my jasmine rice. However at a high end Chinese restaurant, I was blown away how amazing their rice tasted, and since then I have learnt how to properly wash and steam rice (and adjust the ratio of water).
It really makes a difference to the texture of rice (asian varieties), and it's a little irritating that Ragusea made this video because he prefers eating gluggy rice with a fork (just use a spoon ffs)
@@moodynoob thats a taste preference which is fine to have
@@moodynoobit's not like he made the video, because he likes this gluggy rice more. It is a traditional (and in europe vastly known) kind of italy dish called "risotto", which probably is one of just very few traditional rice recipes he knows. Normaly europeans don't eat rice as often as asian people and you would just fail to make many (if not all) kinds of risotto, if you tried to wash your rice before.
"is washing rice really still necessary"
as an asian, yes its really necessary if u dont want to feel the wrath of ur mom
then the Flight of Flip Flop
then the Coat Hanger shurikens
Burst Nugget - 😁😂😂😂
Same with my Caribbean people. 😆😆😆
@@RoseAngella Yeah. I got cussed by my mother for that, she even refused to eat unwashed rice 😥
@@burstnugget8225 I see you've met my mom.
For some reason, I really liked those map shots with the handheld camera.
Me too
Thanks Adam, I always appreciate how balanced your approach is!
The world's largest rice mill is in my city in Arkansas. An absolute crap ton of rice is grown and processed in my area. We've never washed rice, but the packaging usually specifies not to.
On a neat side note, some company is opening a commercial scale sake brewery in Arkansas. They even have local farmers who are growing traditional Japanese sake rice varieties.
Ya, but have you ever tried power-washing your rice?
never thought I'd see hand tool rescue here
Power washer is the quickest way to descale a fish - change my mind.
More like a quick soak in some Evapo-Rust, I would have thought.
just put it in the washing machine between two sifters
Better be one of your next videos, if it is, you'll get my bell icon.
_I never knew rice could be such a heated topic._
LMAO
Well most rice is eaten hot so it always was a heated topic
it is NOT rice, the topic is not rice.
@@AJ-vs3yz hahaha this pun
@@AJ-vs3yz Nothing slips past you.
I’m of Ecuadorian descent and we never wash our rice. We simply cook it as it, to keep the fluffiness and starch. The liquid of the rice gives it the unique flavor and texture. Plus it helps when adding ingredients to make stews and soups.
Sure let’s listen to the guy in the mud hut
@@yenpham-jb4wo listen to LTG's speech
@@yenpham-jb4wo insanely ignorant to make this comment when almost all countries that rely heavily on rice are of similar technological advancement and socioeconomic status. Very few parts of asia are developed like the west. Singling out this guy is wild.
As a german, I never even heard of washing rice until my early 30's when I moved abroad. This is probably due to the fact that it's common to buy boil-in-bag rice in germany
This was the video I never knew I needed to watch as an Asian growing up in Asia. I've always low-key judged people who don't wash their rice, but I'm humbly reminded that rice also grows outside of the continent. It should be and is a beautiful thing that rice are grown and prepared differently on the other part of the world. Maybe I'll try cooking some western recipes with rice!
Arroz com feijão é top
@@enricomeirelles2304 Eu acho que ele não entende nossa língua não mano.
@@user-rx9ny4yo2e arroz com feijão é top
@@enricomeirelles2304 eu sei
the reason i dont wash my rice here in the southeaster united states is because when i do wash my rice the grains becomes a sort of mush but if i leave it alone and just cook it it turns out firm and depending on how much water you use you can get it a sort of al dente texture to it.
"all the types of bread seem to coexist just fine"
shows Bagels
Me: "ah yes, bagels. the least contentious bread product."
New York doesn't make the best bagels
**turns off notifications and runs away**
We can at least usually agree store bought pre sliced bagels are tolerable, yet not great.
@@chestersnap GET BACK HERE!!!
@@chestersnap Well, Montréal does
Homemade Bagels are always better than store bought
This was such a great video. Lately I've been seeing a lot of drama about washing rice. I have never had the need to wash it and since I don't have a culinary background I was so confused.
Lots of information in just a few minutes, easy to understand for the average person like me, looks at it from different angles, cites proper research, uses different dishes for examples, even brings a freaking professional. The quality is just too good.
Your videos are so informative! Really like the calm way of explaining
This reminds me of a story I heard about a recipe that called for cutting a chicken in half at the start. Turned out the reason for cutting the chicken in half was due to the size of the pot grandmother was using.
Yep this Italian granny with 1st gen parents-&1frm Est European(b4 ww2?)- whatever-but this kid has done his research(just sneak away&rinse that long grain rice)last month-got less starch- less tiny pebble'rocks' even hard broken ones-If the really old ones(over 79) freak at least check it or they may crack their dental plate- Hey Karma
Sure let American fall down dead with ARSENIC with their unwashed rice!!!
😂😆🤪😜🤣
Do some bloody research!!!
@@yokikokudou If you watch the whole video he gets to the arsenic problem by the end.
oh, I saw that as a turkey where the woman's mother told her to cut the legs off before cooking, because "her mother did that". They called granny, and the turkey didn't fit in the roasting pan with them on.
Here in the Philippines, I occasionally bite into tiny pebbles when my rice isn't washed properly. Which is probably why rice fortification did not work here. Washing rice was necessary.
Also the bugs crawling in the rice lolllll. I don't think not washing rice would work for us considering local farmers will dry their rice on the side of roads and it gets debris in it 🤷♀
@@slot_machine My rice doesn't have rocks or bugs in it, but it has too much starch for my rice cooker, so I have to wash it anyway I think.
if you still buy rice from sack or small brand not mass brand that use multi-milion tool, you still have to wash rice
but i still wash my rice even i buy from mass brand because of starch.
Its common in Philippines to fine small those tiny rocks if you don’t wash it properly
@@shawnkay5462 Do you think it's because of what the rice went through from the farm to you?? When I was in Viet Nam the farmers would spread the rice on half of a two lane rural road. When dried in the sun they swept it up with a broom. I don't know about the Philippines but with American grown rice that's not done. It doesn't touch the ground after being harvested in the field.
This is so informative and well researched. I appreciate your work and look forward to watching more of your videos. Thank you so much for the wonderful video. 😊
My mother growing up in Singapore in the 70s/80s always told us that they washed the rice growing up to get rid of the rocks and the weevils. In Australia (and probably also in modern Singapore) these aren't really issues you need to worry about, but I wash the rice anyway out of habit (and also because once or twice I HAVE found weevils and I don't want to risk it). Also, if you use brown rice there's often a few husks leftover in the rice and washing helps to get them out.
Back in '60s when I learned to prepare rice from my mother, rice was coated with talc. Besides being Japanese and preparing rice as her mother had taught her (wash until the water runs clear, soak for hours, then cook), my mom said she didn't like the idea of eating talc. She was ahead of her time, as we know now that ingesting talc has been associated with stomach cancer.
Rice is not coated in talc and was not done so in the past either. Stop believing internet myths as truths.
Now that's real wisdom from the older days before Internet and widespread knowledge of science
Packaging and extra packaging is additional cost which will always be downloaded to the end consumer. As an end consumer, why spend more on the same item when you can spend less on the item with less processing and less cost attached?
i buy my rice from japanese suppliers and i still find tiny stones or pebbles or coagulated blobs of rice in it from time to time, so of course im gonna wash it thoroughly (unless im making sushi then that starch is necessary so i sift it instead or wash only once) and a habit that i personally do and most japanese restaurants also do for large batches of rice is to put all of the cooked rice onto a basket and shuffle it with a rice spoon to fluff it up and let it dry faster, adding seasoned rice vinegar if the batch is meant for sushi/nigiri or rice balls.
i find that no matter what brand i buy even if its the incredibly expensive imported rice from the states (im from southeast asia so importing from the other side of the world is practically highway robbery) i always always find stones/pebbles or bugs at least 5 times a year. and thats enough to do lasting damage to the body over the course of decades. so i just do what my mom taught me and always always wash my rice.
i should add that as of may 2022 i've already found 7 foreign objects in my imported high quality rice, and its not even halfway through this year yet. a possible reason why i found much more this year than i usually do is because the health & quality standards for produce has dropped a lot during the pandemic to meet the scarcity of many nations lacking basic goods, particularly in most of asia. so it honestly doesn't matter where in the world your rice comes from, you should still wash it.
also most filipinos can tell the difference between fake rice and real rice, and while the poor generally dont care and eat it regardless, the well off will absolutely not buy that garbage. why? because in recent years a lot of counterfeit rice dealers have been selling poly-cellulose based fake rice to people for virtually nothing, which have created a lot of new problems for the country because poly-cellulose is indigestible (its fecking plastic). so they have to force these fools to puke it all out, or perform surgery to remove it from their stomach.
another reason is because most people here feckin hate it when our rice, bread, and whatever else is enriched or fortified by artificial chemicals, minerals, and vitamins like bromine and riboflavin, mainly due to disgust of seeing people overdose multivitamins and suddenly suffer from illnesses caused by vitamin overdose. like the case of a person who consumed a full bottle of vitamin-d softgel tablets and died 8 hours later due to vitamin-d toxicity induced hypercalcemia.
@@chloekaftan Sushi should have no starch on the rice grains. You might want to reevaluate where you get your information from.
"I mean, think of all the different kinds of bread there are and somehow they're able to co-exist!"
*France has entered the chat*
Oh yeah
Y'all know we got the best bread
@@Dotaplayers33 I like Italian better.
@@KarmasAB123 Okay, you get a pass.
I prefer darker scandinavien types of bread or simple french white bread.
i was also used to the "cook like noodles and drain afterwards", which was a very common method here in europe (Austria) - at least 30 years ago, but i always wondered why rice in asian restaurants had so much flavor in it. I throught it only had to do with the type of rice and switched from (the more or less standard) barboiled rice to basmati, but still - it was by far less flavor in it, than in most asian restaurants.
Then i learned about how the rice is cooked differently in asia, and bought myself a rice cooker to mimic this. And that was the solution. The same rice, but the rich flavor of asian style cooking, and the "washed out" flavour of the old cooking method - the difference was incredible.
Great video! I didn't know about the arsenic problem. I mostly buy Jasmine rice out of Thailand. But it's good to know. I figure each dish would require washing or not washing according to the cuisine. Just as the dish dictates whether you use jasmine, basmati, long grain or short grain rice. I hadn't heard of the"pasta" method of cooking rice before. Cool to know. I use a zojirushi rice cooker except for Mexican rice. Your videos are always very educational. Thanks for all the effort you put into them.
Asian grandma and mother tells me to do so, so I do it.
It is the law
They spancc when i don
They even let me wash eggs
This is also why I’m against gay marriage
We wash in africa too idk how it started
This video made me understand the importance of food science for the first time. I used to think food science mostly as a chemist making synthetic flavors. But the knowledge of all the different facts of rice provided here made me open my eyes and be fascinated by it. Thank you.
Thats how I felt when I first watched Food Science years ago...check it out! Great show!
For real I always see cook as a chemist...
But more into food creating chemist...
Another thing to take into account is the quality of the rice. Even though I've being cooking mostly the same brand of long white rice for years their quality has shifted a lot. At first it didn't contain a lot of free starch and it was great to cook without washing just by using the exact amount of water. I don't know what they did, but the amount of free starch grew a lot. If you try to cook it like that now, by the time the grain is done, the rice will be stuck in a jelly like texture. If you try to cook it like pasta without washing the starch will grow on top of the water until it falls from the pot; if you let the lid on it gets even worse. You even need to wash it around 10 times to get almost clear water out of it. For me both methods are valid, though for the first one you need a decent rice.
adam! i'm here at my parents home cooking rice right this moment. im visiting from los angeles. but in your new hometown - knoxville. good vibes going out to you on this friday night while i try my first attempt not using a rice maker. ❤
I remember as a child in a remote village in Turkey we had to not only wash the rice but pick through it little by little, to pick out the little tiny rocks that were still inside. The whole process was very long and boring. But if you didn't do it, you could easily chip and crack your tooth when you had your next bite. You had to dump the rice on a flat surface, then like counting pennies get small individual bits of rice and move them to the other end of the table, picking out stones in the process. This was usually a family event where all the women and children would help do it together. After that, the rice would get washed thoroughly and left soaking overnight, and then the cooking would take place the next day. Now I can just put a bag of Uncle Ben's in the microwave for 2 minutes and I have rice. I had forgotten all about it until I watched this video.
My grandma used to give me the rice to read the tiny rocks, when I was a child. Same here
Hey just curious why were there rocks in the rice?
@@JTBCP They weren't cleaned properly I guess, sometimes there would be tiny black ones, they were easy to find, but other times there would be yellow-ish ones that would be a lot harder to find.
In Mexico we do the same but with beans
@@JTBCP Freshly harvested! People used to buy rice straight from farmers or vendors. So it still had rocks in it :)
As a predominant rice eater this is interesting to see
What’s interesinting mean
@@advlia686 what does that mean
I'd rather not discuss that lol and aas someone who gets clean rice it's interesting to see the point int the vid
interesting*
Leave him alone and btw middleeasterns aka people like me also have a rice as predominant side/dish so stop it with the sterotypes and all that bullshit
Good point about the unpleasant flavour. I have noticed that rice (from a air-tight bag and not kept for long) may come with a slightly unpleasant smell of stuffyness. It seemed to disperse during cooking, but next time I will try and see if the taste can improve with washing.
Very informative! I have my own favorite rice and sometimes I rinse, sometimes I don’t but it always comes out not very sticky. If I want my rice to stick, I use a different kind and it sticks together quite well.
Thanks for the info!
Why are people on RUclips able to make presentations with a wealth of information like this in under 20 minutes but professors at my university can't make a lesson nearly this engaging and easy to absorb and dense in information....
Well. A youtube video you personally clicked becuse you felt like it. And tbh. You (i done it thousand of Times) prob started a video and x seconds into it went meeh. And stopped watching
Soo its really not a fair comparision
Adam is picking especially interesting topics on purpose, if his channel was more like a university degree and tried to teach you EVERYTHING you need to know, you'll have a lot of boring videos about things you won't care about at all.
There's a difference between being forced to learn something and voluntarily learning something.
your professor has 2 hours to put a class together. Adam has 2 months.
Growing up in Spain, I had never heard of washing your rice. Then, after moving to my own place in the UK and exploring other cuisines, I kept reading that you should wash your rice for both East Asian and Southeast Asian recipes, so I did because that's what the recipe called for. Now after watching your video it makes more sense: the unique texture of paella comes precisely from unwashed rice and the binding properties of free starch, while the fluffiness in curries and stir fry rice comes from having washed your rice and removed the sticky free starch.
Knowledge is tasty
Well here in the Philippines we washed it too for paella..And it still bind like unwashed, This guy in the video already said it rice is a solid starch either you wash it or not it will still bind when cook...The only difference is with unwashed it taste a little bit earthy and have distinct smell that is unappetizing to Asian..
actually I think it's more to do with water content. For example, fried rice is best made with day old, refrigerated rice bc it's drier that way, which is why some recipes suggest that if you don't have that, you should add less water to your rice cooker. The deciding factor really isn't whether you wash it or not; in older times ppl washed it bc it wasn't as clean as it is now and husks&dust may still be present.
Same here, never seen anyone doing it in Portugal
I wash my rice until the water runs clear because I don't like how starchy unwashed rice is after it is cooked.
I never heard of washing rice until well, Adam Ragusea ! I recently tried a steamed rice where the instructions were “wash 4 to 5 times”. It produced the best rice I’ve ever made.
The pasty texture of risotto and paella is why I dislike them.
Why would anyone be nasty over how you prefer you rice!
This video read incredibly informative. Well done sir!
I'm from America and don't have anyone from Asia in my family, I've always washed my rice to get the starch coating off
Nice
You must be asian race
@@yasminenazarine1629 Don't read too good, do you?
Why do u have to throw in no one in ur family is asian
What's this got to do with asian race 🤔if you don't have asian family but you're from other race land run away hole in America
99.999 % third world country Rafggies migration always says who they're what they're I feel sorry fir you you poor run away hole
Adam, how about a video on types of rice: jasmine, basmati, long grain, short grain, etc and where they are advantageous? I never realized washing rice was bad for risotto until you explained it.
There's even a restaurant hack to add _more_ free starch when cooking risotto to order: you blend cooked rice and water to a slurry in a high-powered blender, refrigerate it, and add it in small amounts together with the stock, to help form a strong emulsion (starch-fat-water bond) in the pan.
So did you just think you were bad at making risotto this whole time? Because there's no way you could have gotten the same creamy, luscious texture with your washed risotto rice than you would have gotten otherwise
@@raerohan4241 No, I only started washing rice this year. I started using jasmine as my go to rice and wash. I haven't made risotto since I did that. Back then, I was using brown rice. Without this warning, I would have made my next batch with jasmine and washed it.
Going back to your original comment@@juddvance7721 If memory serves the classic rice type for risotto is arborio.
Jasmine and Basmati rice are both long grain rice, there's really only 3 kinds of rices. Long, short, and medium (the "it's too short to be long and too long to be short" group). Jasmine and Basmati are probably the most famous long grained rice, along with the American white/brown long grain variants; arborio, valencia, and bomba rice (the stuff used for Risotto and Paella) are the most common medium grain rice; and short grain rice is actually extremely uncommon beyond some use in sushi (some sushi rice is short, some medium, it sort of depends. Sometimes short grain and medium grain rice are both called short grain (or medium) because actual short grain rice is so underutilized. The actual reason for why certain rices are better suited for certain preparations (i.e; Arborio or Valencia for Risotto or Bomba for Paella, and tbh either for both) is because certain rice cultivations tend to contain more free starches than others, or less. Arborio, Valencia, and Bomba tend to have a large amount of free starch and the shape of the rice lends itself best to those styles of dishes, whereas Jasmine tends to have less free starch and if you were to cook it into Paella or Risotto has a tendency to break during the cooking process because of how long it is compared to how wide it is (in terms of grain shape).
source: 15 years cooking, background in culinary arts education
Informative and interesting. In south India, specifically in the States of Tamilnadu and Kerala, parboiled rice is used. It is only in recent times that people have learnt to cook rice without draining the water. (Historically) water that was used to boil the rice was strained, and the starchy water (called 'kanji' in Tamil) was consumed as a sort of soup with or without added ingredients.
Washing of rice before cooking is concidered so culturally appropriate, and it would be unthinkable to use unwashed rice directly to be cooked, no matter how neatly that rice has been cleaned and packed in sealed and labelled bags.
Fantastic, unbiased and informative video. I've always wondered about this topic and I got out with way more knowledge I even remotely considered.
I grew up in Japan, and while I will always wash my own rice (due to tradition and personal preferences), you make great points and I entirely agree with those points. Keep being awesome.
I grew up in America
@@LemurJackson so have a lot of my friends, did you have a point to this reply?
You can wash rice like pandan rice and it gets individual and fluffy. You can wash japanese rice and it still stays sticky. Proof that washing rice is superior :P
@@KerupukKeju you didn’t get the point of the video 😿
@@LemurJackson damn i didn't
"Why I wash my water, NOT my rice"
Still waiting for that video Adam.
LMAO IM DYINGGGG
Lol
LMFAOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!
Lool
PTSD INTENSIFIES
Again thank you for answering all the questions I was looking for answers for.
I find this very informative. Thanks so much for making this video
As an Indian, it was interesting that an american educated me why Indians wash and drain rice. Honestly i didn't know about this and i am sure there are many who don't, even to this day. Thanks a lot Adam 😊
Man, this guy is an idiot. Never take cooking lessons from an American. Ever. Your great evidence is just one paper that's not peer-reviewed. People write papers on anything and everything. That's not evidence.
I was also shocked to hear East Asians don't drain their rice! Any East Asians in here, what do you do with the remaining water? Do you boil it off? Do you chug it like Badlands drinking the ocean?
@@BreakdancePeach there's no extra water...only pour in exactly what is required for the rice
@@BreakdancePeach I believe many / most East Asians use rice cookers to prepare their rice. The rice and cooker specify exactly how much water to add so there isn't any remaining.
Interesting because I usually purchase premium rice imported from India that doesn't require washing.
Brazilian here. Was taught to wash and sometimes even soak your rice. I like non-sticky rice, it's what I grew up with, so it's a must for me.
de onde ce é? nunca tinha ouvido sobre lavar arroz antes de tentar fazer comida japonesa 🤔
yeah we do eat a lot of rice, the classic non sticky white rice combined with beans is basically a pattern you will always see in brazilian dishes
persians do the same
This. My mom ALWAYS washed our rice before cooking it.
@@mikepoehell ya Beans with rice
Hi Adam! Thank you for your great video regarding washing or not washing of rice (except for the commercial part). I am writing you from Germany. I never used to wash rice in my life and had always good results. However, in recent years, here it is recommended to wash rice because of arsenic. I do that but have never the same good results as beforehand when I did not wash the rice. You gave me that idea of boiling the rice as pasta. For me it seems this way to get rid of arsenic is a better one than washing before cooking.
Just found you!
Now, I'm subscribed.
You're informative and interesting.
Thanks!😊
Philippines: Let's start adding minerals to the rice's coating
Filipinos: Let's wash the rice 3 times first before cooking
nah I’m black lol
Me as a malaysian: I do that everyday
Yehe big brain
XD
@@NotFur-3
Me, a Singaporean: Same
Even when buying packaged clean rice with all the technological advancements, I still wash rice because it's therapeutic honestly...feeling the grains between your fingers as water trickles down and the rice dances in the bowl giving a pellet like swishing sound. I love it.
my bro just turned into shakespeare for a sec
You need a job
@@Celtsryan most jobs aren't therapeutic. it will just give them more reasons to wash rice
That feeling gives me anxiety.
@@paracame8162 I mean to actually do something useful instead of spending their time washing rice
Your videos are really enlightening, thanks!
I had no idea that’s what the smell was from. Thank you so much for the educational value of rice. This was such a big help 🤠🎉🎉
“Why I wash my mouth, NOT my rice”
Cap: "I understand THAT reference!"
@@yusufanbarfirdausi621 why i season the cutboard not the steak?
@@thanthanh5190 yes
The same fucking joke, always
@@brenosilvamorais2510 and i love it
Cooking rice like pasta is an interesting method, but I am a slave to the sunk cost fallacy and thus will continue using the rice cooker i bought until it breaks.
The rice cooker easily doubles as a steamer as well, assuming you have one with that thimble on the opening that creates the pressure within the rice cooker.
@@anirudhviswanathan3986 Yes, those kinds of rice cookers are super useful and interesting. It's great to have vegetables which you may end up serving in or adjacent to the rice cooking at the same time.
Rice cookers are wildly effective and produce great rice. Don't stop.
The steamer is very versatile.
I use it to make multi-day bone broth
I use it as a steamer
I even use the "keep warm" function alongside the open lid steamer to incubate yogurt
I have pressure cooker where the pot can separate, idk about you but no reason to not start the rice in the pot on the stove, pasta style, then insert the pot into the cooker and have perfect toasty rice
This is so helpful, honestly!
A very comprehensive video! Now I know way more about rice than I could have imagined before watching the video about rice! Great thank you!
aw. this is my mom (dr. wang) on here. glad to see her work get some publicity. ty.
@@Froggot until the water runs clear!
@@Froggot she said early in the interview that she does wash her rice simply out of habit from Hong Kong
Me, an East Asian: *raises pitchforks
*Watches video
After watching video: *slowly lowers pitchfork "I'm watching you, Adam," while wondering what the heck risotto is
Google Seinfeld risotto to see a funny clip.
Risotto is an Italian rice dish
@@firstnamemclastname5035 its also a jojo character
I only know Risottoro, which is one of Abroad in Japan's dearest friends. Haa, Risottoro...
south east asian gang where you at?
Honestly thought the title was click bait but this video thoroughly supported the reasons for both arguments
Thank you for this, it was very informative!
Another reason why we wash the rice: the starch water will burn on the bottom of your preferred cooker. They’re a pain to wash off.
Correct
I use rice water to clean fruis,veggies
@Stirgid Lanathiel huh that's an interesting method! I come from indonesia and now living in taiwan. I'm so used to disgustingly dirty rice that can have anything from pebbles to mites so I don't think i can think of using the starch water to cook 😂 but my fam usually dump it on the garden to both water and fertilize the plants and I kid you not, sometimes I was too lazy to dump it out immediately so i left it as it is in a bucket. Within 8 hours it'll smell like rotten kitchen scraps which just proves that the rice rinsing water (at least for most indonesian rice) is very dirty and not very safe for consumption.
@Stirgid Lanathiel Either the farmer/manufacturer has very lenient QC or they just don't care. I mean, I can't complain cause it is very cheap. And ahahaha enamel damage. That's one way to put it. It's definitely an unpleasant surprise to find something crunchy in you mouth full of rice. Even worse, the pebble will almost always got ground up by the molars even if you stop right when u realize it's there. And then either you swallow the ground pebble rice or you have to spit everything and rinse. It's specially painful when that mouthful is the last bite of meat 😂
Have you ever like get off the water? Like mann... It is basic....
I’m Thai and I really do appreciate how you do all the research on rice from every culture. Tbh it doesn’t matter to me how anyone do their rice. Wash or not. Use scale, cups or finger method. As long as it’s your preference, it shouldn’t be anyone’s business.
Sure let American fall down dead with ARSENIC with their unwashed rice!!!
😂😆🤪😜🤣
Do some bloody research!!!
Unfortunately not every asian thinks and understand like you, some of us are embarrassing ignorants and expect everyone to eat and live how our ancestors did decades and centuries ago.
I appreciate your thinking too, @mintysnack, and you are very right. But I also appreciate Andrew’s research- I think because as a Pacific Islander, I’m curious to understand why should I wash my calrose rice when I’m planning to enjoy my Asian inspired dishes (sushi, musubi, conge etc…) versus not having to wash the rice I’m using for risotto which I really love just as much as any other comfort food.
But the research is really just too awesome in the end. Cheers from Guam.
I don't mind not washing rice, using scale, finger, or what not. Especially if I am not the one who eat it.
But serve me cooked rice rinsed with water, and I will politely decline that, thank you.
I'm from a traditional Chinese home. My parents always wash and rinse rice before cooking. My dad asked the rice sellers, importers. they stated there is a minuscule wax coating over the rice. This is to keep rice from sticking, forming clumps.
Hence the reason to wash some of this coating off. You always notice a cloudy white water after washing rice. Guess what's causing the cloudiness?
okay. subscribed. love the matter of fact tonality. Still entertaining but super informative but easy.
Thanks for sharing your video. I am from Texas and we never washed rice. I like all the information about rice you shared.
A Japanese grandmother kind of 'adopted' me and taught me to eat glutinous rice clean (no soy sauce). I learned to cook rice from her. I buy white rice in 10kg bags (Nishiki). I buy brown rice in 1kg bags (Lundsberg). If the brown rice is more than 30 days old, I do not buy it. I buy white rice at the Asian market and brown rice at the white people's supermarket.
BTW we keep white rice in a small barrel. I store our potatoes (washed and dried) in the rice. Potatoes last longer that way without sprouting.
Excuse me, I am very interested in your story of being "kind of 'adopted'" by a Japanese grandmother.
Mind telling us a bed time story?
@@kurukuru4120 Your request is gentle and polite. That is rare on the internet. I shall not refuse you.
However . . .
. . . I am Texas born. Texans have a saying: Never tell a short story when a long one will do as well.
So . . .
It began when my girlfriend introduced me to sushi. She said, "Sushi is an acquired taste. You have to try it three times before you judge."
It was not that way with me. I loved it from the first taste.
I soon found a sushi shop I liked -- Atari Ya (that is, Hit Shop). I worked my way through the menu. I found that sushi lovers divide into two groups: those who like uni and those who do not. I do not. Those who do not like uni, like tako (octopus). I love octopus.
I soon had my assigned stool at the bar and my designated itamai (sushi chef). My order was consistent: tako sashimi to gohan to miso shiro (octopus sashimi with rice and white miso soup). I visited Atari Ya at least twice a week, sometimes five times a week.
I was also an officer of the local aikido club. As a club, we went out once a month to eat Japanese food. I was charged with booking the restaurant, selecting the menu, and negotiating the price. Guess which shop I picked.
Despite my immersion into Japanese culture, I still ate like a gaijin (foreigner). I put soy sauce on my rice.
The owner of Atari Ya employed his own mother. She served gohan to o-cha (rice and tea).
One evening after I had my service of tako sashimi and had dirtied my rice with soy sauce, I felt a gentle hand on my shoulder. I looked into the smiling, sweet face of Oba-san (grandmother). With a smile and a twinkle in her eyes, she said to me, "You come here often. You must learn to speak Japanese. You must learn to eat Japanese." She smiled bigger, patted me on the shoulder, and left.
I turned back to my tako and dipped it in my mix of soy sauce and wasabi paste. (FWIW tako in the US and tako in Japan are different. US tako is steamed. Japanese tako is not cooked.) I bit into the tako and chewed my way through it. Had enough wasabi on it to give me that sinus rush that required me to center, close my eyes, and control my breathing to keep from crying. Once I had beaten the wasabi and was riding the endorphin rush, I opened my eyes and turned to pick up my rice bowl.
The 'dirty' rice was gone. In its place was a bowl of 'clean', white rice. Oba-san had swapped my rice.
Still a gaijin, I dirtied my rice again and ate. Later, when I turned back to my rice, I found a new bowl of clean rice. I turned to look to the rice cookers. Oba-san stood there, hands behind her back, smiling at me. She returned my gaze and bowed. Not a big bow. Just a head nod.
This tug of war went on for weeks. In the end, Oba-san won.
I learned other things from Oba-san. I do not practice Japanese daily, so my Japanese is not good. I still know my Japanese manners and still eat my rice clean. I still love tako. Other things have fallen aside from lack of use. But I never forgot the lesson of the rice and the way of the gentle Oba-san.
Sleep well Kuru Kuru, and pleasant dreams. You have your bedtime story.
@@hlynnkeith9334 As a fellow Texan who had a biological Japanese grandmother, you're lucky she didn't chase you around trying to beat you with a sandal. :D Kidding, enjoyed your story.
@@DennisBLee Glad you enjoyed it. You know, I never knew Oba-san's name. She never told me. But she cared for me like I was her son.
Once when I entered Atari-Ya, there was not a seat open. All the tables and all the places at the bar were filled. Oba-san came running from the back of the house to greet me and showed me to my regular place. She insisted that all the customers at the bar scoot down to make room. She had the bus boy bring a tall chair from the back and seated me. The guy next to me said, "You must be some customer!" I just smiled.
Little treasure like this are always hidden in the corners of youtube. Thanks for the story! I oughta go out and have sushi, although I have no idea whats good or anything
"dont wash rice"
my grandma:
***trembles***
*_slipper materializes_*
Lol
Lol
My ancestors that I don't even know are gonna travel back to the mortal realm and twist my neck 180° clockwise/anti-clockwise if I don't wash my rice
@@Solbashio nothing personal kid
@@ReptilianLepton top 10 most dangerous weapons:
1: an asian mom's slipper
1, tied: la chancla
2: the car when you turn on the lights
3: minecraft noob's dead fish
4: hydrogen bomb
THANK YOU FOR CARIFYING THAT! I have long been shamed for not washing my rice but i am only a second gen American with Spanish and French roots and i noticed that washing the rice gave my food a different less desirable texture considering i make alot of arroz con pollo, white sticky rice for a frickase base, and paella.
Thank you for this video. It was worth my time as I learned a lot from it.
This is an amazingly clear and helpful video. No frills; just lots of information, presented in logical order with just the right amount of detail, and backed by an expert's knowledge and documented research. Thank you!
I agree amazing video, like all of Adam's video's smart and well put together!
I second that motion. Thankyou.
I’m Hispanic and my mom washes rice until the water isn’t cloudy.
And use the run off to make horchata...
@@PacesIII place the rice water on the floor. Add blood. Add the tears of your mother. Add 3 cats feet. Add 5 eye lashes.
This is how you summon the ancient demon. Get the forbidden tutorial
ruclips.net/video/n7rjEEk7q9M/видео.html
@@whitealliance9540 oh god are you a member demon ritual cult 😱
yep that's facts. and separating all the beans to keep out rocks
@@whitealliance9540
Sorry, but I don't believe in supernatural nonsense.
if you want rice that's "fluffier" or separate easily, go for basmati. it's my favorite rice primarily because of texture and more firmness. other premium rice like jasmine tend to be more "porridgy" for me and too soft even with less water.
Same, basmati's a great rice. It's pretty much the only one I buy non-organic, it has a 'cleaner' result.
that shit disgusting
@@kuryaku5906 I see i found fellow basmati understander folk :)
with basmati, I find it has to be washed a lot or else its extremely clumpy. For me usually I'll wash it 7 or 8 times and sometimes fry the rice beforehand as well, in order to get fluffy basmati.
I cooked mine with steam at 50% water and 50% rice and it's just fine@@ShaneCreightonYoung
Just came here for a brief answer, and came out with a lot of interesting info. Thank you!
I do find the concept of rice being sold in small plastic packages in small serving sizes to be utterly alien to me. Along with instant rice products. It's too drilled into my head that rice comes in big sacks. At the same time I'm totally fine with instant noodles, so eh.
That said I ignorantly tried to make Paella once with washed rice and it wasn't very pleasant. I was also using the wrong type of grain on top of that.
Same!! 😂
Instant rice is garbage
Same with potatoes for my country. If it is main carb in diet, it makes sense to buy a lot more
Jaja
This is what I've experienced too, it's just habit to buy big plastic or cloth sacks of rice to then store, wash and cook in a rice cooker for like five days at a time.
"Is washing rice still necessary?"
Me who still manually picks up individual living weevils out of rice when washing it: "Ech I guess so"
If there are weevils, aren't there also white larva???
@@_Free_Thinker Extra unseen protein!
@@_Free_Thinker white larva, oh you mean microproteins?
I find it strange.
I mean the rice needs to be washed but everything else is ok?
Like flower, cereals, pepper and tea?
If I would find anything in a pack of food that does not belong there - especially weevils - I would throw away the whole container probably lol
@@1337Jogi I had ants in my cereal
Since I discovered using short or medium grain rice and washing it my rice has become so much better. That nice, sticky, fluffy result that works great with any kind of sauce or just by itself. Washing and using a 1:2 rice-water ratio.
Basically the exact opposite of parboiled long grain rice that turns into dry gravel after cooking.
Highly educational. How could anyone not be happier and smarter from this.
On draining, one thing I would add is the fact that Asian, especially whom eat rice everyday, use rice cooker now. You can drain nothing with rice cooker. Even if you boil your rice (not using rice cooker), with finger method to determine the water quantity, you will have nothing to drain. The water will become steam or be absorbed by the rice. However, Basmati is an exception.
On washing, even the Basmati rice is washed and soaked in water in Indian culture. It is indeed strange to make asian fried rice with unwashed-drained rice.
From my personal (or family) experience, if the rice is not washed, it will be yelowish in color and more prone to stale/rancid. As we eat rice three times a day, it is preferable to eat washed rice.
It's a really interesting video with a lot of new perspective for me,
especially on the european rice dishes.
Really love your work!
not washing a perfectly washable thing makes no sense, less than no!
@@sillysad3198 i mean it makes sense if you've never wash rice before and you don't encounter any problems with it and feel it's unnecessary (this is coming from an asian and i do wash rice)
The Internet: talks about rice
Asians: *I'm watching you*
Ok racist
@@Supermrloo ok snowflake
@@a.h.tvideomapping4293 ok orphan
@@a.h.tvideomapping4293 0⁰⁰]
@@a.h.tvideomapping4293 okay american
Thank you very much for this very detailed exclamation of why or why not to wash rice.
Thank you so much! I had heard about washing starch away and my thoughts were EXACTLY what you said - but the whole thing is starch. I didn't know about the free starch or basically leftover powder! Now I get it.
"Other ways of making rice?!?"
"Hiya"
- Uncle Roger
"Different culture make rice differently, just some culture is wrong." -- Uncle Roger
I want to scream HAIYAA to risotto and paella, and his white rice... Too damn soggy
@@Aquila556 that's the whole point of paella and risotto, there's nothing more disappointing than dry paella, it means there wasn't enough broth which is what gives all the flavour.
Bomba rice (the one used for paella) needs 3 cups of water per cup of rice, we do white rice like that too.
We pour a bit of olive oil, sautee some garlic in it, add the rice and let it "pearl" (develop a transparent outside from the oil) and then add BOILING water.
@@serdiezv Thanks for the info!
"Western people use colander ?? Haiya" - Uncle Roger
Personally I believe it has a lot to do with the particular species of rice you're getting. In east Asia where I live, local rice tend to become clumpy no matter how I wash and/or soak it (which is convenient for chopstick users); whereas when I studied abroad in UK, the rice I bought from Sainsbury's / Tesco have a tendency to loosen up with the exact same preparation methods.
I'm not an expert though, so this is just personal experience. Your mileage may vary.
so i’m pakistani and my mum loves using basmati rice which i believe is a long grain rice but we moved to tanzania and basmati rice is p expensive and we eat a lot of rice everyday. we started buying the local rice which is grown in the mbeya region of tanzania. it’s around short to medium grain but it’s very very dirty. now i’ve never not washed my rice and i actually spend around 20 mins just washing my rice. basmati rice is imported here and is generally less dirty but mbeya rice is almost always v dirty. i wash my rice in batches and v thoroughly but that type of rice never gets not sticky? i can’t imagine how clumpy it would be if i decided to add extra starch and make it clumpy on purpose. i would not trust the rice until ik it’s clean mainly because something in me says there’s an issue even if i moved to a western country but here it’s a sanitary issue so i have to clean it.
Definitely. Jasmine Rice is particularly sticky.
Yes, short grain rice are sticky. Longer grain rice are not as sticky
I am your polar opposite, as a UK citizen in Singapore my rice cooking process was a mess for a while years ago. Haha. Now we have videos like this!
Parboiled rice is less sticky.
Amazing content. Very comprehensive
Absolutely excellent video my friend 👍🏾👏🏾. I like my rice clumpy also.
You can tell Adam is a former journalist because this was insanely informative and balanced. Loved the Uncle Roger critique too.
And also really well researched
That dude is seriously annoying with his shtick
I thought I was the only one who found Uncle Rogers annoying AF, and I'm so glad at him being called out.
The uncle roger thing is suppose to be a joke stop crying please its really, really rude
Edit: calling him out for entertaining other people with a different sense of humor and calling him cringey... isn’t that cringe? Literally just stop. If you don’t like him, thats fine. If you’re going to call him out in such an annoying manner just don’t. Yes i know what I’m saying is rude too but I can’t stand these people
Edit 2: OH MY GOD STOP “@pikaぴかちゅ BUT HOWBOUT THIS BUT HE DID THIS BUT HE IS THIS” SHUT UP AND STOP HARASSING HIM BECAUSE HE JOKINGLY HARASSED SOMEONE ELSE SARCASTICALLY AND STOP HARASSING ME IM FKING SLEEP DEPRIVED AND PISSED
Edit 3: STOP YELLING AT ME ABOUT THIS AND THAT CRAP IF YOU DONT LIKE HIM ITS FINE BUT WHY DO YOU FUCKING EXPECT HIM TO BE SOME DIVINE BEING THAT NEVER DID SOMETHING WRONG SHUT THE FUCK UP I DONT GIVE A FUCK ABOUT UR CRAP IM ACTUALLY PISSED
@@caliorbustarika3310 Uncle Roger is just a character lmao, he's not actually like that
We do wash our rice here in Iran. Rice is in almost every meal we eat and we usually buy It in 20 Kg to 50 Kg bags. We make it two ways, Kate and Abkesh.
In kate be just wash the rice before cooking. This makes the rice very delicious but clumpy. For when we have guests, we use the Abkesh method which Adam also mentioned it in the video. We wash it and boil it for several minutes and then transfer it to a new pot to finish it. In Abkesh method, you can make awesome tahdig!!
How expensive are the 50 kg bags?
@@pablojp3498 A really nice bag of rice is almost 50 us dollars. But there are cheaper options.
Great vid.....answers questions I've had about washing rice for the last 30 years!
I’ve been washing my rice coz that’s what I was told to do and I’ve often wondered why. Your video is excellent. I didn’t know about arsenic poisoning.