Steamed White Rice
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Appears in Cook's Illustrated March/April 2018
This rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks.
WHY THIS RECIPE WORKS
Our ideal steamed white rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. We found that rinsing the grains removed some of their surface starch and then boiling the rice for the first 5 minutes ...
