Here’s a quick and simple tip for next time you cook your basic white or brown rice:  RINSE!

Why?

Rinsing allows the excess starch wash away so it won’t be sticky!

Of course, if you are making sushi rice, risotto, or rice pudding you will want to keep the creamy starch, so don’t please refrain from rinsing those items!

What’s the best way to rinse?

Eventually I worked my way to this simple technique:  I use a colander and keep the water running as I pick up handfuls of rice to “squeeze” out the starch.  Keep rinsing until water runs clear.  Don’t worry it doesn’t take long.  But I guarantee it will improve your rice presentation!

Let me know what you think… and… if you have a tip or two of your own!