16th September 2023,14:02#1
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Stupid question - using potatoe water to cook rice
Prepping a couple of curries for tonight and I've just parboiled some potatoes with turmeric.
Used a couple of ladles to make some noodles for lunch and it got me thinking, could I save the water for the rice later on?
I do this with gravies and soups and thought it could add a bit of extra flavour to the rice.
I realise potatoes and rice are both starchy though so I don't want to end up with a big stodgy lump of rice.
Any thoughts? Nice problem to have on a lazy SaturdaySent from my Pixel 4a using Tapatalk
16th September 2023,14:13#2
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Fresh water. Wash your rice a few times until the water runs clear. I prefer to add excess water as I hate starchy rice.
I always use good quality basmati for most purposes, except risotto.
16th September 2023,14:15#3
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Potato water will just add more starch to the rice, when you really want as little starch as possible.
16th September 2023,14:30#4
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That's all I needed to hear. I'll stick to fresh water.
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16th September 2023,14:54#5
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British people can't cook rice, we love to complicate something that's hilariously easy.
One and a half cups of water to one cup of rice.
Simmer gently on a low heat in a pan with a tight-fitting lid for the allotted time (which varies: white basmati 15mins, white long grain 20mins, brown basmati 30mins, &c &c).
Remove from the heat and leave to stand for a few mins.
Fluff-up gently and serve immediately.
All this rinsing before and after cooking is a sure sign of incompetent cheffing and makes sure your rice is bland and tasteless!
I can't see anything against re-using spudwater, so long as you skim off any scum and avoid adding any random lumps, but equally I cannot for the life of me see why anyone would want spud-flavoured rice! If you're not using rice that tastes good in and of itself, then you're using the wrong rice.
To boost the nuttiness of the rice, I sometimes dry-fry it a bit before adding water - if you try this, stir constantly, and turn the heat off and add hot not cold water, as the process can border on explosive if you're careless...
16th September 2023,14:55#6
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Always was your rice and soak for 10 mins in cold water before cooking. My old mom taught me to do perfect rice Basmati of course.
16th September 2023,15:53#7
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My daughter wanted a rice cooker as part of her Christmas presents one year so we obliged, it stayed in the cupboard for over a year, now it gets used at least twice a week.
My son wanted one when he went back to uni so we obliged.
Perfect rice every time.16th September 2023,16:40#8
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I've read somewhere that rice has to be soaked and washed to remove arsenic, as it's often grown where there are large amounts in the ground water.
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16th September 2023,17:04#9
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Interesting about the arsenic. I eat rice most days (mainly brown), rice cooker again, never washed or soaked.
Last edited by jukeboxs; 16th September 2023 at 17:08.
16th September 2023,17:20#10
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Theres a lot more in brown rice as it accumulates in the outer layersInteresting about the arsenic. I eat rice most days (mainly brown), rice cooker again, never washed or soaked.
16th September 2023,17:28#11
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Slight variance to yourself, but yes agree completely with you.Originally Posted by earlofsodbury
British people can't cook rice, we love to complicate something that's hilariously easy.
One and a half cups of water to one cup of rice.
Simmer gently on a low heat in a pan with a tight-fitting lid for the allotted time (which varies: white basmati 15mins, white long grain 20mins, brown basmati 30mins, &c &c).
Remove from the heat and leave to stand for a few mins.
Fluff-up gently and serve immediately.
All this rinsing before and after cooking is a sure sign of incompetent cheffing and makes sure your rice is bland and tasteless!
I can't see anything against re-using spudwater, so long as you skim off any scum and avoid adding any random lumps, but equally I cannot for the life of me see why anyone would want spud-flavoured rice! If you're not using rice that tastes good in and of itself, then you're using the wrong rice.
To boost the nuttiness of the rice, I sometimes dry-fry it a bit before adding water - if you try this, stir constantly, and turn the heat off and add hot not cold water, as the process can border on explosive if you're careless...
My view is if youre adding a load of water and having to strain it afterwards, youre old-school British and cant cook rice for sh*te! Still cooking it like your mum / gran did it back in the day!
Basmati 1 cup, water 1.5 cups (or weigh to same ratio). Bring to boil on a high heat, then lid on and low heat for 12mins. Remove from heat, do it remove the lid and let it stand for 10mins. Jasmine rice timings are the same but 1.25 cup of water instead.
Fluff and serve. Absorption method works every time, follow the way nations who eat lots of rice cook it, and stop destroying rice with too much water.
Spud water, Id ditch it and start again.
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16th September 2023,17:31#12
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I get the best flavour and consistency cooking rice in a heavy enamelled cast iron pot with a lid, in a slow oven. Perfectly fluffy. I wouldnt be adding extra starch though.
16th September 2023,19:44#13
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There’s a Chinese takeaway cook book by a YouTuber, it has a real cult following, there is a page on how to cook rice, it starts by saying no honest Chinese person boils rice in a pan, buy a rice cooker. Then it runs through a few steps to boil rice, it’s written with a great sense of humour I think the 4th step is “did we say the best way to cook rice is with a rice cooker”. It then goes in to tell you how to cook “next day rice” it’s basically the same but you put the cooked rice in the fridge over night.
Really good book but all the measures are for a take away so you need to decide it all by 10, or freeze loads.
It’s a great book, Ziangs, chin and choos Chinese take away cook bible.
16th September 2023,20:15#14
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I bought a Korean 'Cuckoo' rice cooker a few years ago and depending on the setting and water ratio the same rice tastes and feels completely different. I agree that they take the guesswork and any effort at all out of rice cooking.
16th September 2023,20:29#15
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Stupid question - using potatoe water to cook rice
I know the op has his answer, and there is a lot of guidance around using minimal (1.5 cups) amount of water.
But, having experimented with little and more water, I prefer the latter. Just too starchy for me otherwise. More water in my experience gives the fluffiest of rice. Washing the rice is also absolutely essential.
This also is aligned with the Dishoom Indian cook book which effectively recommends the same, and makes for the perfect biryani.
16th September 2023,21:02#16
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I always boil and use too much water.. so any recommendations for a value for money rice cooker?
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16th September 2023,21:07#17
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16th September 2023,21:33#18
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For biryani, yes. It requires a different texture, which rinsing helps with.Originally Posted by noTAGlove
I know the op has his answer, and there is a lot of guidance around using minimal (1.5 cups) amount of water.
But, having experimented with little and more water, I prefer the latter. Just too starchy for me otherwise. More water in my experience gives the fluffiest of rice. Washing the rice is also absolutely essential.
This also is aligned with the Dishoom Indian cook book which effectively recommends the same, and makes for the perfect biryani.
Naved gives fantastic coaching & advice F2F when you ask & are engaged with the food / staff.
My base sauce has improved leaps and bounds with little tweaks.
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16th September 2023,21:37#19
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I normally use Thai fragrant rice. Wash it first, then put it in a rice cooker...From what I recall! The first rice cooker I ever bought, said to cover the rice with water, the amount of being one digit/joint? of your finger?! Been doing that more or less ever since and all has been good!
16th September 2023,21:46#20
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Yes, read that many times, love the simplicity bit not digit conformity lolOriginally Posted by valleywatch
I normally use Thai fragrant rice. Wash it first, then put it in a rice cooker...From what I recall! The first rice cooker I ever bought, said to cover the rice with water, the amount of being one digit/joint? of your finger?! Been doing that more or less ever since and all has been good!
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16th September 2023,22:48#21
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This is the rice cooker we have. Wife is Thai and we have been through many rice cookers. This one is used daily and is about 3 years old now. Cooks Thai fragrant rice, Thai sticky rice, basmati etc etc.
https://yum-asia.com/uk/product/bamb...c-rice-cooker/
Regards
V
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16th September 2023,22:54#22
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Ive got a Wonderbag, and use it to cook rice frequently.
Its just a variation on the 1.5 cups of water to 1 cup of rice though, but a 5 minute boil then 45mins to 1 hr in the bag seems to produce some lovely rice.
Seems that there are many variations on rice cooking though! Its pretty hard to end up with something uneatable, to be fair.
17th September 2023,07:27#23
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No one mentioned the microwave rice bags yet.
For an instant meal, theyre simple and quick, but Im sure they must be bad for you in one way or another? Google says they can contain less minerals and nutrients and have less flavour but I cant find anything negative or bad about them.
17th September 2023,08:15#24
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Take your leftover stew. Add 70g jasmine rice. Add 250ml boiling water. Pop the lid on, and wander off somewhere. When it's ready, it'll let you know.
17th September 2023,09:23#25
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Have a read of this review...link, starting with How to choose the best rice cooker towards the end of the page.17th September 2023,09:40#26
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I didn't know that arsenic in rice could be a problem. Looking on the net leaves me with the impression that "if you eat rice in moderation as a part of a varied diet, you should be totally fine." Only "if rice happens to be a large part of your diet" need it be a consideration:17th September 2023,11:27#27
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https://youtube.com/shorts/-miQwaPt3...E5z68QWHV9w-BINo one mentioned the microwave rice bags yet.
For an instant meal, theyre simple and quick, but Im sure they must be bad for you in one way or another? Google says they can contain less minerals and nutrients and have less flavour but I cant find anything negative or bad about them.
17th September 2023,11:45#28
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I'm with you on that. The rice is already cooked and so all you have to do is heat it up in the microwave or a wok/frying pan. You can even eat it cold, should you wish to. Their simple convenience is all that is stopping me from buying a rice cooker for the single portion that I need. It may not be gourmet rice but it's good enough for me.No one mentioned the microwave rice bags yet.
For an instant meal, theyre simple and quick, but Im sure they must be bad for you in one way or another? Google says they can contain less minerals and nutrients and have less flavour but I cant find anything negative or bad about them.
I think that mr noble was referring to the pouches of pre-cooked rice that take ninety seconds to heat in a microwave.Last edited by PickleB; 17th September 2023 at 11:50.
17th September 2023,12:00#29
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https://www.tilda.com/products/range/steamed-rice/
Have tried a lot of them, theyre all very good.
Packed of sliced chicken breast and a bag of rice = 90 second meal. Lolz.
17th September 2023,12:45#30
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Thanks for the above. I'll introduce more white basmati and also rinse at outset (reported benefits of the latter seem inconsistent, but no harm in doing so) - this week has been pasta (so it seems I do have some variety, despite my claims). White will also save me a fair amount of time and energy (brown rice is up there with nuclear fusion).I didn't know that arsenic in rice could be a problem. Looking on the net leaves me with the impression that "if you eat rice in moderation as a part of a varied diet, you should be totally fine." Only "if rice happens to be a large part of your diet" need it be a consideration:
17th September 2023,15:19#31
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Thanks PickleB and vertex for the recommendationsHave a read of this review...link, starting with How to choose the best rice cooker towards the end of the page.
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17th September 2023,16:49#32
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Someone who lies about the little things will lie about the big things too.
17th September 2023,19:53#33
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So.. what happened.. looking at rice cookers foe a few mins ten mins later the Ninja Foodi is now on my google search arghhh
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17th September 2023,20:54#34
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The only way to cook rice is the Iranian method.
Top quality basmati rinsed and soaked, boiled in plenty of salted water. When the rice is al dente, colander and add back to the pan with melted butter in the bottom of the pan. Leave to steam for 20 - 30 minutes with a tea towel around the lid.
This will give you the most flavourful rice with the added bonus of the tadic from the bottom of the pan which is crispy buttery rice.
I have never had rice come anywhere near it in terms of taste and texture. Good enough to eat on its own.
Ross
FAQs
Can I cook rice in potato water? ›
Wash your rice a few times until the water runs clear. I prefer to add excess water as I hate starchy rice. I always use good quality basmati for most purposes, except risotto. Potato water will just add more starch to the rice, when you really want as little starch as possible.
What happens when you put a potato in boiling water? ›For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
What to do with potato water after boiling? ›- Thickening sauces and stock. The starch in potatoes, which is released when cooked, makes their water a powerful natural thickener, perfect for sauces and stock, therefore giving them a thicker texture. ...
- Softer leavened products. ...
- Watering plants. ...
- Getting grease off the dishes.
Potato water is good for indoor plants and gardens
Nourishment for your indoor plants and garden. After you boil the potatoes, remove the water, and allow to cool down. At room temperature, you can add it to your watering can and water your precious plants both indoors and outdoors.
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
What is the rice water hack? ›The original rice water hack involves rinsing or spraying hair with water that's been soaking in a bowl of rice, but now there are products emerging that let you skip the DIY element of this trendy beauty treatment. But the real question is: Does this rice water trick actually help your hair grow thicker and longer?
What is the finger trick for rice? ›Put your index finger on top of the rice and add cold water until it hits your first knuckle. That's it!
Should you put salt in potato water? ›Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.
What does leaving a potato in water do? ›Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
What happens when you place a potato in water? ›The incoming water in the potato cells pushes on the cell walls and makes the cells bigger. As a result the whole potato strip gets bigger. The opposite is the case in the higher concentration salt solutions.
Can you use potato water to cook pasta? ›
ATK even have developed a recipe where they add cornflour to the pasta water during cooking to create that starchiness, both in the liquid and as a coating on the pasta. Your potato water will do just fine. Don't forget to salt the water.
Can you use boiled potato water for gravy? ›You can also use potato water to make a basic gravy without having to add any thickeners. Pour the hot potato water into a pan, add a broth base from whatever meat you're cooking, and add your favorite seasonings. The gravy will have a creamy consistency and be just as delicious as any other!
Why do you put potato water in bread? ›The higher the starch level in your bread dough, the more tender your resulting bread will be. And a great way to add starch to your bread is in the form of potatoes: cooked and mashed; dried (in the form of potato flour or flakes); or even simply by using the water in which you've boiled potatoes.
Can you use potato water instead of pasta water? ›Potato water as a thickening agent
Starch can also help firm up pie filling, so as long as your potato water isn't too salty or cloudy, you could add a bit to your next pie filling mixture. As with pasta water, it can also help thicken up a sauce.
The potatoes release their starchy goodness into the water as they are cooked. The potato water can then be used as a substitute for milk and it makes your bread deliciously moist. As well, it can be used as a thickener that is naturally gluten-free.
What does putting potatoes in water before cooking do? ›Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Can you cook rice in vegetable water? ›The Best White Rice Recipe
Water, chicken broth or stock, or vegetable stock – you can use your choice of water, chicken broth or stock, or vegetable stock in this recipe. If I am making it to serve with chicken, I try to make it with chicken broth.