What rice strainer would you recommend?!
Do you use one to wash rice? How do you like it? What kind do you have? Where can I buy one?
Thank you for any assistance!
Answers:
Yes, I use a fine mesh strainer to wash rice. I'm assuming you're talking about uncooked rice so rice sticking to the strainer should not be an issue.
I like using a strainer to rinse uncooked rice. I end up using less water.
Edit... You can find a general purpose fine mesh strainer anywhere, like Wal-Mart.
Agree with Pooh Bear above,
You don`t need a rice strainer to wash and prepare rice. The best way is by using your hands and a good bowl.
All you need to do is
1. Place rice into a bowl that holds twice the volume of rice.
2. Pour water into the bowl until it just covers the rice. Holding the bowl carefully with one hand, stir the rice briskly for 10-15 seconds with the other hand.
3. Carefully tip the milky water out, covering rice with one hand.
4. Repeat for a second and third time until the water runs clear.
How to Prepare Rice http://japan-australia.blogspot.com/2011…
Japan Australia Blog
http://japan-australia.blogspot.com/2011…
anything with holes in it is going to get some food stuck in it and be tough to wash if you don't take care of it right away.
No need for a special fancy one or expensive one as they too will have holes or it won't be a strainer.
The trick is to wash them immediately. At least rinse well to remove any food particles.
In food service business, many chefs and cooks rinse the strainer directly after use. They are already at the sink straining the food so it makes sense to take an extra 30 seconds and clean the strainer. Then you NEVER have to deal with bits stuck in the holes. EVER.
A strainer? For rinsing rice? Good grief, why!? The best tool is stuck to the end of your arm, it's easy to use, easy to clean, and doesn't cost a penny.
Here's how half the planet does it: Put rice into the cooking pot. Fill with some water until the rice is covered. Use your hand to swirl the water a bit, then cup your hand over the edge of the pot and slowly pour out the water. Your hand will catch any stray grains that may try to escape. You don't have to get rid of all the water, either. Repeat this 2-3 times, then fill the pot with water as normal to cook.
Sometimes the old ways are still the best ways.
You don't have to rinse/wash rice anymore. Used to be you had to because it was rife with mud, twigs, bugs and polishing wax. That is no longer the case ... but if you can't stop washing rice, then get a very fine mesh strainer with a good sturdy handle.
a wok works just as well.