OK I won't lol

Castrol definitely stays in the garage.

🙂

Made fresh lasagna sheets today...cook them before baking, then dunk them briefly in ice water to stop them sticking before lasagna assembly.

I will try that for rice.

me too!

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@lurker172602 wrote:
That's how I do rice. 1 cup rice, 2 cups water, 15 minutes on high - done

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i did too until i got a rice cooker - I wish I had bought one years ago, its so easy and the rice is always perfect - rat wee and all.

I have a rice cooker as well.

I would say most of us posting in this thread have been cooking in our own kitchens for 15 - 30+ years. No-one has poisoned (food poisoning) themselves or their family with their home cooked food , I presume?

I have some - Finest Quality Guaranteed, silky sortex double polished, aromatic aged Basmati rice - AAA Quality - Grown and harvested  at the foothills of the Himalayas.

Step 1 -  Rinse until the water is clear.

I am sure no rodents have had the chance to run through my AAA quality rice.

I also have some Homebrand Long Grain rice...  No mention of washing before cooking.

Isn't rice a bit of a non-event?  No real food value, in my opinion.  It's mostly water isn't it?

If it was mostly water, a bowl of rice being the only food some people in poor countries have to eat in a day, wouldn't fill them up?

"As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.

...rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.

Rice is vital for the nutrition of much of the population in Asia, as well as in Latin America and the Caribbean and in Africa; it is central to the food security of over half the world population."

Spuds are better IMO.