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Store brand rice turned my lentil soup into a brick, but I salvaged it
Last Tuesday I grabbed the 99 cent bag of long grain instead of my usual name brand and it soaked up everything in 10 minutes flat. I added extra broth and a can of diced tomatoes, ended up with a thick stew that fed me for 3 lunches. Anyone else ever save a sticky rice disaster with extra liquid, or do you just toss it?
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danielw8823d ago
Read somewhere that rinsing rice til the water runs clear knocks off a lot of the surface starch. Never bothered before but I might try it now. @gavinw45 has a point about the vinegar too, heard that trick works on potatoes so why not rice.
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gavinw4523d ago
That 99 cent bag is the problem right there. Cheap rice is usually older and drier, so it acts like a sponge the second it hits hot broth. I made the same mistake with a bag from Aldi last winter and my chicken and rice turned into paste in the pot. Now I rinse the rice first and cut the cook time by a few minutes, and if it still looks thirsty I just pull it off the heat and let it sit covered. Your tomato move was smart because the acid slows the starch down a bit and adds body instead of just more water. Next time try a splash of vinegar or a spoon of butter at the end, it keeps the grains from gluing together. Nothing wrong with a thick stew anyway, that sounds better than plain soup to me.
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