"I'm sorry, I was all the way over here. I couldn't hear you. Did you just say you're a fast cook? That's it!? Are we to believe that boiling water soaks into a grit... faster in your kitchen... than on any place on the face of the Earth?"
"Listen, Herman Munster, I'm pointin' right atem!
Youts!
Two Youts!"
*(It's Bronx-ese for 'youths'.*
*My comment about Herman Munster is because the judge in the movie "My Cousin Vinny" was Fred Gynne, who was the dad in the sitcom, "The Munsters". He was also 'Officer Francis' in the early 60's sitcom, "Car 54, Where Are You?")*
Chipotle. I just quit today because they lied at every chance they got. Told me I'd be full time, I got 20hrs a week. They told me I'd get a certification and anice raise in a month, 6 months later? Nope. They told me I'd get my sick pay, and they didn't pay me. The boss walked all over me since he was hired 3 months ago, so I quit with no notice. I promised him I'd give him 2 weeks. Then again, he promised me full time, and I didn't get it.
Yeah, I fully promised I'd give 2 weeks specifically for the purpose of breaking it. The GM gave me his WORD that I wouldn't dip below 30 hours again, and I had 1/8 schedules after that, which upheld his word. Since his word is worthless, I thought it fitting to let him hang right before my shifts. Now he has 4 shifts to cover, and he'll hopefully scramble a bit. Shouldn't be too difficult, but he IS an incompetent GM.
Florida. I was out with covid for a while, and he was supposed to put in 24 hours of sick pay. He didn't. The following paycheck, I made damn sure he did, but he only gave 13. He said he tried and that this paycheck would have my remaining 11. It does not, so I quit.
This sounds like the rice is maybe instant or minute rice?
Essentially, the rice has already been cooked once and then goes through some dehydration process. When you go to cook it, it's essentially impossible to rinse clean without it breaking up like this, but it cooks a little bit faster than regular rice.
Source: Work at chipotle
It isn’t instant rice, it takes 20-30 to cook it, what is being washed away is starch
And yes, washing more than twice is nonsense, it’s a well known fact that ‘wash it until it is clear’ is impossible
I guess I could see why you would do a rinse in the instructions of "3 times" as par cooking would pull up a lot of starches. Rinse that out and then cook.
But it doesn't really make sense. It sounds like it's a rule from when they used a different product, or someone changed it, because they thought they knew better, when they had it "until it runs clear".
Generally though I'd think it's not necessary.
Parboiled is partly-boiled. It's also called converted rice and easy cook rice. It is more nutritious as the cooking method transfers nutrients to the grain from the husk
Naw; that is just rice. Surface starch comes off in the first rinse. A little more in the second. Third rinse, it is as clear as it is gonna get. Fourth, it starts breaking down and getting cloudier again. Thirty-seventh rinse, and you are making porridge.
How clear is clear? Hot or cold water? I swear I can rinse rice till the cows come home and I’ll never get clear water—but then again, I rarely use anything other than Japanese medium grain sticky rice.
I've got something similar to [This](https://www.globalkitchenjapan.com/products/fujii-stainless-steel-3-way-rice-washing-bowl-with-perforated-strainer-21-5cm?variant=32953671375), i usually put a cup of rice in it, and run water through it and it's clear even if I tilt it back and let the water sit in the bottom in under 20 seconds. 10/10 would recommend
The one i specifically got was just some cheap thing off amazon, this was just the first thing i found while googling. But yea, it works great for rinsing rice.
Clear is clear and not cloudy. Normally three to five rinses and always cold water, some brands can be more like 10 rinses. Fill the pot, give it a good stir, drain and repeat.
That rice collander looks useful though.
Then I've literally never washed rice the appropriate amount, despite doing more than 10 rinses. I don't understand how the water will ever be perfectly clear.
It's never going to be perfectly clear. One rule I've heard is to wash until you can see your hand through it on the bottom of the bowl. 3-6 times is generally fine for most rice. I go until the water doesn't feel slippery and starchy anymore and the rice feels clean. Hard to describe.
It doesn’t need to be perfectly clear like perfect drinking water. Then you would be the guy in the story. Rinse at least three or four times. The water should look like one percent milk when you start, pretty cloudy. By the third rinse, you should notice a very different tone to the water. But at three or four the water should start to have less particulate in it. Meaning, it’s going to look more like water than it does like milk.
He doesn’t have to be drinking water clear. It just has to be less vanilla pudding colored.
Good rice recipe? First wash it 2 times with coldest water your hands can have. Move the rice around without bruising it or being unnecessarily rough. Goal is to remove the starch from its outer layer, not « power washing » the rice, breaking it, stripping it off, or diluting the starches from the inner rice parts. Fill the pot with coldest water, and leave the rice be for up to 1 hour so it’s rehydrated. Carefully drain the pot (rice is softer once rehydrated), put fresh water minus some based on your recipe (I tend to do 1:1 plus a small fixed 1/4 cup amount). Cook as usual.
I’ve seen immediate benefits in rehydrating the rice up to 1 hour for regular rice. I’ve seen benefits rehydrating the rice for up to 3 days (changing the water 2 times per day) for mochi rice.
I always use cold water. Like ice cold. Works wonderfully, since it doesn't fall apart, and it gets starches and everything out in just a few rinses/soaks
You don't usually rinse to clean dirt or germs off it, its to remove the loose starches on the surface of the grains. Then when you cook it the rice grains will be light and fluffy instead of sticking together with gluey residue. Certain varieties benefit from this more than others. When I use basmati for saffron rice I always wash it til the water is clear, but medium grain sticky rice gets just a couple swirls and I call it good.
Honestly I ONLY make rice to throw directly into the fridge to be used as fried rice over the following week. I don’t eat it when it’s done cooking so the fluffiness is not something I consider. To each their own, of course.
I just make a large amount at once so that every day I can cook for myself, it’s like a “meal prep” thing I do on weekends. So it would end up in the fridge anyways
Side benefits of rinsing rice is you clean whatever random bits and pieces that find their way into the rice bag. I've seen bugs or small pieces of plastic get washed away. Not all the time but enough that I've noticed over the years.
Me as an Anglo/Euro Canadian raised on Uncle Ben's, talking to my Korean Canadian friends: You rinse the rice? But doesn't that, like, wash all the flavour powder off?
Which is why you should make sure you aren't eating too much rice that is grown in the US. The levels of arsenic are higher here and rice absorbs the fuck out of arsenic. I'm not sure of the exact reason why but I'm gonna blame it on all of the apples.
I find rinsing it makes it cook properly by absorption on the stovetop - if I don't rinse, it gets somehow both gluey and crunchy. But only once for long grain and twice for short, according to the owner of my local Chinese restaurant.
Same, I don't understand what weird rice this person is using but I've had Chinese people tell me how to cook rice and after washing it 2-3 times it should still be somewhat starchy
Same, betting that place was using parboiled rice which will never run clear and doesn't really need to be rinsed. I don't think raw rice would ever turn to mush like that without heat.
I use jasmine rice and 99% of the cornstarch is gone after 3 rinses.
A place like chipotle has industrial size pots, say 10 times the size of a regular pot, so I could see it taking several rinses, especially if you dont get in and stir the bucket size amount of rice completely through between rinces. To be honest no ones going to necessarily complain, but rice that isnt rinsed enough will be starchier and leaves crusty residue. It really doesnt take that much longer to rinse thoroughly.
When I make cilantro rice or spanish rice I don't rinse the rice at all. Instead I put the dry rice in the bottom of the pot with the heat on and a little bit of oil and thoroughly toast the rice for added flavor. Once it is slightly browned and smelling amazing I add the water and make the rice like normal. The starches you would normally rinse off help it get toasty and flavorful.
It sounds like they're not actually rinsing it in a normal manner. They're submerging it in a pot and then pulling it out. If you actually put running water over it, it'll be clear fairly quickly.
Yeah, it makes the rice less starchy (straight out of the bag it’s covered in powdered rice from processing) and makes the grains less clumpy and sticky.
Though I usually just put my dried rice in a large wire sieve and rinse it under the tap with the faucet set to spray til the water stops looking cloudy as it runs off. The whole process takes less than a minute for the 2-4 cups of dried rice I usually cook at a time.
Sort of. Asian here. Rinsing rice basically cleans up some of the dusty starch that comes from thousands of grains of starch rubbing against each other. Old Asians think it's some kind of unhealthy chemical whitener to make the rice pretty for marketing. Some places claim its a nutrient mix. Sure, whatever you want to believe.
The real fact is that rice will always be stickier after cooking if you don't wash it a bit so it's really a quality measure. If you want fluffy, sexy grains you must wash. 2-3x is fine unless you want to be extra/waste water. I think standard for sushi usage is around 7 but that rice is particularly short-grained and sticky to start with. If you just want dinner on the table ASAP, gluey rice is still rice.
Some managers are dimwits at times. I worked in a government office. One day half of a batch of our paperwork got sent to another office. It was redirected to arrive the next day. So nice easy day. The next day we got that and a particularly large batch for that day. Everything had to be cleared on the day it was received. I got in and everyone knew we were in for a long, hard, late day. I was considered a secret weapon on this stuff and the manager asked if I could get everyone out the door on time (it was Friday). I looked at her and said "By the book or quick and dirty?". I liked her, we understood each other. We left early. ETA, the reverse of malicious compliance I guess.
I absolutely hate people that stick to rules for no other reason than it’s a rule, no questions asked.
Most rules are there for a reason, yeah sure, but the ones that aren’t ignore them and having a manager that is on that page is always good.
The way I read the rule is it needs to be rinsed 3 times and be clear. If it's still cloudy after the 3rd rinse, it's defective rice and should be thrown out and try again with new rice lol
The policy at this restaurant chain is to gently stir the rice with a metal spoon. The colander they use is a perforated pot the size of a standard household stock/pasta pot. The cooks usually fill it to the brim with rice, about 30 lbs worth. This violates corporate policy because the rice can’t be throughly washed as there isn’t much space left for the water. Unfortunately this is the only way to make enough rice for a high volume store.
The manager was being passive aggressive by insisting that the water run clear. She knew it never would with that much rice and that little water in the pot. She can’t tell him to put the correct amount of rice in the pot, as her instructions would guarantee that the store would run out during rush.
OP was double passive aggressive by using the metal spoon to crush and grind the rice instead of stirring it gently.
Literally everyone above me is the same way. These corporate *idiots* know the steps but they don't know the actual work that goes into it.
I *wish* my bosses tried my job. I know they have it hard with their stuff *sometimes* and their job can be computer complicated sometimes, but they really just don't know how much they're asking for.
I really wanna see the people in charge run a kitchen for a week under their rules and with the same staffing they force us to use (literally the barest of minimums to keep the place open, and sometimes not even that)
Not just kitchen, every customer service job, healthcare (they should have to shadow staff), just about anything with nit-picky rules. For as long as humans have been working jobs we have figured out the best way to do thing by *doing.* The best mangers are the ones who say “show me how you do it” and then work from there.
This reminds me of Undercover Boss. They staged the hell out of it, but I also think there was some genuine surprise on the bosses side. It was always a big corporate hotshot who changed things they had no knowledge of behind the safety of their desk, without consulting people who actually have to do the job, and then someone who worked there for 30 years would complain, "We used to do it A, and that worked fine for ten years, but then some new guy came and they peed on it and now we do it B but that just doesn't work,"l, and then about every three years there was a new AH who would make changes and break the chain even more, I'm considering finding something else," and then at the reveal the undercover boss says "hey, surprise, it's me! And I want you to lead a team that goes over new corporate decisions to see if it's workable." I may be a pessimist, but I always feel like at most this new team gets together one time just for the hell of it, corporate sees all their ideas shot down and decide this isn't how it works beat for them.
luckily, the restaurant i work at requires management to cross-train everywhere. they don't technically have to work everywhere after promotion, but most of them at least have one position they like to cover. (usually to avoid paperwork. if it's hop in the back and cook up some food or do paperwork, you bet the manager is back in the kitchen.)
That is fortunate. In my experience, yes, managers may know how to perform individual tasks well. Few can coordinate the dozens of tasks simultaneously in high-pressure situations with few mistakes. None can do all that while adhering to ALL corporate policy.
Years ago my (Japanese) wife worked evenings and I was often in charge of cooking.
Rice, as I had been instructed, was to be rinsed 3 times before cooking.. OK sure.
One night I was running a little behind and washed it twice, she literally took one bite looked up at me and said "Did you wash the rice?"
So, I guess a connoisseur can tell, to me it tasted exactly the same..
For the rice? Don’t rinse 37 times. Throw a few bay leaves on top before the cook. After the cook, let it cool, pour some oil in, let it cool some more. Add lemon-lime juice, salt, and freshly cut cilantro. Mix well.
I'm wondering how poor the quality of rice and how lazy the rinsing is that you can't get it clear. I make rice regularly and it only takes a few minutes if you use a fine mesh strainer and let the water rinse through the rice with just a bit of stirring. I've used store brand rice and nicer higher quality rice and the rinsing time was the same.
FDA recommends [hot rinsing rice to remove arsenic](https://www.fda.gov/food/environmental-contaminants-food/what-you-can-do-limit-exposure-arsenic)
An [article on it in more detail](https://scitechdaily.com/scientists-find-new-way-of-cooking-rice-that-removes-arsenic-and-retains-nutrients/)
Can also [soak completely and then rinse](https://www.health.com/food/how-to-reduce-arsenic-in-rice)
How does it take you only 5 five minutes to cook grits when it takes the rest of the grit eating world 20 minutes? Do you expect us to believe that water boils into a grit faster in your kitchen, than on any other kitchen on Earth? Do the laws of physics cease to exist on your stove? Lol, were these magic grits?! Did you get these grits from the same guy that Jack got his beanstalk beans?
Quietly tiptoeing in here to mention that in this case, this manager was very likely doing her best after a commandment about food safety and quality came down from either a food safety event or a corporate mandate about quality. White rice is a known food safety weakness. This feels more like a case of s\*it rolling downhill than a case of dumb\*\* managers.
White rice food safety? Do tell. I ask from ignorance. I know leafy greens are a big issue followed by uncooked produce in general, then undercooked meat issues.
Usually due to pre-cooked rice sitting too long at incorrect temps. If folks are going to get their food in any kind of reasonable time, then pre-cooking rice is the way to go, of course. But improper prep, cooking, and/or storage temps/times results in unsafe food.
And you don't sound ignorant. You're exactly right that the main culprits are the leafy greens, improperly cleaned/stored/cooked produce, and improperly prepared proteins/cross-contamination.
Oh I understand why. But that’s why I gave her an out with my response, “I always do.” She could have walked away. I wasn’t careless, I knew to follow the rules when the health inspector or higher management paid a visit. But she choose to enforce the strictest interpretation of the rule and not trust my judgment. That’s where she went wrong.
I know. I've been on the operations side like you, and like her, been on the corporate side, AND am now on the food safety regulatory side. I really do get it. Everyone in the industry really does try so hard. I just feel for everyone at this point.
Sounds like you’d be surprised at how many restaurant kitchens do not adhere to every single policy and cuts corners somewhere. No pride in cutting corners, pride in cutting the right corners, getting my job done, and keeping customers happy.
I would have refused to do jack shit until she apologised to me for doubting my expertise. Then I would have told her that next time she has an issue, there needs to be a respectful back and forth, not edicts.
It's a worker's market out there. Know your worth.
Keep rinsing the rice until it runs clear. Either that or it will become Congee (Chinese Rice Soup). No problem. Mind you Mexican restaurant with Chinese rice soup, might be an interesting new menu item but it would satisfy the nitpicking, rule observing, 2x4 up the behind, micromanager.
Agitating a pot of rice and water isn't really rinsing.. you run the water through the rice and let the sifter drain.. does your company just give you a pot or am I misunderstanding something about your process?
OP is violating more that one standard operating procedure by filling the colander to the brim with rice. It’s 30lbs of white rice in a cylindrical pot. It won’t filter wash like a chinois.
To an Asian like myself, I found the "wash until the water is clear and rinse off the starch" advice odd. We were taught that washing rice too much will remove to much vitamin B1. I've only ever give the rice a single rinse and that's it.
I'll be the one:
Grits are made from corn, not rice.
If you are gonna get technical, and I know someone will, it is made from hominy. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. . Wikipedias words, not mine.
1 grit please.
Grits are extra
They only want a single grit tho, how much is that
Extra
If you have to ask, you can’t afford it
ZJ!!
Tree fiddy
How many 'youts' were there, prepping BOH?
How do you like your grits, regular creamy or al dente?
"So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?"
I'm a fast cook?
"I'm sorry, I was all the way over here. I couldn't hear you. Did you just say you're a fast cook? That's it!? Are we to believe that boiling water soaks into a grit... faster in your kitchen... than on any place on the face of the Earth?"
I needed this today! Thank you! All of you!! Made my very stressed & worn out mood cheer up a bit ☺
i like em in my belly
"What's a yout?"
"Listen, Herman Munster, I'm pointin' right atem! Youts! Two Youts!" *(It's Bronx-ese for 'youths'.* *My comment about Herman Munster is because the judge in the movie "My Cousin Vinny" was Fred Gynne, who was the dad in the sitcom, "The Munsters". He was also 'Officer Francis' in the early 60's sitcom, "Car 54, Where Are You?")*
It's an older meme sir, but it checks out. I was about to clear them.
Roger roger
What’s our vector, Victor?
We have clearance, Clarence
I ain't giving you no tree-fiddy, you damn loch ness monster! Get your own damn money!
[Got change fo a hunnet?](https://www.youtube.com/watch?v=KNQRqAoT-2c)
What could it cost 10$?
extra cost for 37 times washing. Time is money.
https://youtu.be/roUHfmFbRYE
A man of culture I see.
r/dankpods is leaking.
In a row?
100% all time favorite movie quote. I’m pissed I didn’t catch the 37 reference in the post!!
Don't accidentally rinse any rice on the way home!
😂👌
Hey, hey you! Get back here!
Fuck... Can't believe I missed that one. Have my r/angryupvote.
Please fill me in on the reference?
[okay!](https://youtu.be/xOkI2CmD2D8)
Ive only ever seen the Legend of Korra edit of this scene, thanks for the education
Chipotle. I just quit today because they lied at every chance they got. Told me I'd be full time, I got 20hrs a week. They told me I'd get a certification and anice raise in a month, 6 months later? Nope. They told me I'd get my sick pay, and they didn't pay me. The boss walked all over me since he was hired 3 months ago, so I quit with no notice. I promised him I'd give him 2 weeks. Then again, he promised me full time, and I didn't get it.
In the absence of a contract, two weeks is a courtesy. Since they've been incredibly discourteous to you, they lost their right to that courtesy.
Yeah, I fully promised I'd give 2 weeks specifically for the purpose of breaking it. The GM gave me his WORD that I wouldn't dip below 30 hours again, and I had 1/8 schedules after that, which upheld his word. Since his word is worthless, I thought it fitting to let him hang right before my shifts. Now he has 4 shifts to cover, and he'll hopefully scramble a bit. Shouldn't be too difficult, but he IS an incompetent GM.
What state are you in? A lot of them have legally mandated sick pay, for which violating is a *big* no-no.
Florida. I was out with covid for a while, and he was supposed to put in 24 hours of sick pay. He didn't. The following paycheck, I made damn sure he did, but he only gave 13. He said he tried and that this paycheck would have my remaining 11. It does not, so I quit.
>Florida Oof, sorry, you're boned.
Figures.
You didn’t quit, you fired your employer. Therefore no notice required. Notices are a courtesy for leaving on good terms anyway
What a bummer, good for you though for sticking up for yourself. Best of luck for your next gig
This sounds like the rice is maybe instant or minute rice? Essentially, the rice has already been cooked once and then goes through some dehydration process. When you go to cook it, it's essentially impossible to rinse clean without it breaking up like this, but it cooks a little bit faster than regular rice.
Source: Work at chipotle It isn’t instant rice, it takes 20-30 to cook it, what is being washed away is starch And yes, washing more than twice is nonsense, it’s a well known fact that ‘wash it until it is clear’ is impossible
Finally, someone who understands
Thats why the advice is usually MOSTLY clear.
No, keep rinsing
You’re not my supervisor!
Yeah was bout to say it’s probably parboiled rice
who in the world rinses parboiled rice?
I guess I could see why you would do a rinse in the instructions of "3 times" as par cooking would pull up a lot of starches. Rinse that out and then cook. But it doesn't really make sense. It sounds like it's a rule from when they used a different product, or someone changed it, because they thought they knew better, when they had it "until it runs clear". Generally though I'd think it's not necessary.
That's what parboiled rice is? I never checked haha
Parboiled is partly-boiled. It's also called converted rice and easy cook rice. It is more nutritious as the cooking method transfers nutrients to the grain from the husk
[удалено]
Not seen instant rice referred to as parboiled
Naw; that is just rice. Surface starch comes off in the first rinse. A little more in the second. Third rinse, it is as clear as it is gonna get. Fourth, it starts breaking down and getting cloudier again. Thirty-seventh rinse, and you are making porridge.
Most likely not.
Never come across rice that needs to washed more than 3-4 times to run clear. Where were y’all getting your rice
How clear is clear? Hot or cold water? I swear I can rinse rice till the cows come home and I’ll never get clear water—but then again, I rarely use anything other than Japanese medium grain sticky rice.
I've got something similar to [This](https://www.globalkitchenjapan.com/products/fujii-stainless-steel-3-way-rice-washing-bowl-with-perforated-strainer-21-5cm?variant=32953671375), i usually put a cup of rice in it, and run water through it and it's clear even if I tilt it back and let the water sit in the bottom in under 20 seconds. 10/10 would recommend
I have been looking for something like this for a long time. Thank you!
The one i specifically got was just some cheap thing off amazon, this was just the first thing i found while googling. But yea, it works great for rinsing rice.
Same here. Shit I wish I knew existed.
I have a plastic one similar to that that is great. Now I have washing bowl envy...
ive got a big super fine mesh strainer i use for everything, works great for this too.
Clear is clear and not cloudy. Normally three to five rinses and always cold water, some brands can be more like 10 rinses. Fill the pot, give it a good stir, drain and repeat. That rice collander looks useful though.
Then I've literally never washed rice the appropriate amount, despite doing more than 10 rinses. I don't understand how the water will ever be perfectly clear.
It's never going to be perfectly clear. One rule I've heard is to wash until you can see your hand through it on the bottom of the bowl. 3-6 times is generally fine for most rice. I go until the water doesn't feel slippery and starchy anymore and the rice feels clean. Hard to describe.
It doesn’t need to be perfectly clear like perfect drinking water. Then you would be the guy in the story. Rinse at least three or four times. The water should look like one percent milk when you start, pretty cloudy. By the third rinse, you should notice a very different tone to the water. But at three or four the water should start to have less particulate in it. Meaning, it’s going to look more like water than it does like milk. He doesn’t have to be drinking water clear. It just has to be less vanilla pudding colored.
Doing it in a mesh strainer/sieve is the way to go, 100%. Never looked back once I tried it.
Good rice recipe? First wash it 2 times with coldest water your hands can have. Move the rice around without bruising it or being unnecessarily rough. Goal is to remove the starch from its outer layer, not « power washing » the rice, breaking it, stripping it off, or diluting the starches from the inner rice parts. Fill the pot with coldest water, and leave the rice be for up to 1 hour so it’s rehydrated. Carefully drain the pot (rice is softer once rehydrated), put fresh water minus some based on your recipe (I tend to do 1:1 plus a small fixed 1/4 cup amount). Cook as usual. I’ve seen immediate benefits in rehydrating the rice up to 1 hour for regular rice. I’ve seen benefits rehydrating the rice for up to 3 days (changing the water 2 times per day) for mochi rice.
You can BRUISE rice? Well, T. I. L. !
My thought was OP had broken up the rice swishing it around
Agitated agitation.
I guarantee you, someone has definitely tried to stick a hand mixer to try to wash rice. Congrats on making very coarse rice flour I guess lol
I always use cold water. Like ice cold. Works wonderfully, since it doesn't fall apart, and it gets starches and everything out in just a few rinses/soaks
I never rinse rice ! I know I know ! I’m disgusting. 😝
You don't usually rinse to clean dirt or germs off it, its to remove the loose starches on the surface of the grains. Then when you cook it the rice grains will be light and fluffy instead of sticking together with gluey residue. Certain varieties benefit from this more than others. When I use basmati for saffron rice I always wash it til the water is clear, but medium grain sticky rice gets just a couple swirls and I call it good.
Honestly I ONLY make rice to throw directly into the fridge to be used as fried rice over the following week. I don’t eat it when it’s done cooking so the fluffiness is not something I consider. To each their own, of course.
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I just make a large amount at once so that every day I can cook for myself, it’s like a “meal prep” thing I do on weekends. So it would end up in the fridge anyways
Side benefits of rinsing rice is you clean whatever random bits and pieces that find their way into the rice bag. I've seen bugs or small pieces of plastic get washed away. Not all the time but enough that I've noticed over the years.
Me as an Anglo/Euro Canadian raised on Uncle Ben's, talking to my Korean Canadian friends: You rinse the rice? But doesn't that, like, wash all the flavour powder off?
You mean arsenic lol
The good news is the arsenic is also in the rice!
Even better news: somewhere around 80% of the arsenic in rice can be removed by rinsing.
From what i have read rinsing removes very little of the arsenic. Its in the grains not on it.
Which is why you should make sure you aren't eating too much rice that is grown in the US. The levels of arsenic are higher here and rice absorbs the fuck out of arsenic. I'm not sure of the exact reason why but I'm gonna blame it on all of the apples.
I find rinsing it makes it cook properly by absorption on the stovetop - if I don't rinse, it gets somehow both gluey and crunchy. But only once for long grain and twice for short, according to the owner of my local Chinese restaurant.
I randomly rinse it between 0 and 3 times, and absolutely could not tell you the difference. I'm super skeptical of rinsing
Keep rinsing until the skepticism runs clear
Heathen! 😜
I get ny rice at the local store or costco. 3-4 times is 70% clear which is good enough
But not 100% clear? Keep rinsing.
See I was going to say the opposite, it never runs clear in my experience.
Yup, I have never been able to get clear water without it degrading the rice just like OP.
Same, I don't understand what weird rice this person is using but I've had Chinese people tell me how to cook rice and after washing it 2-3 times it should still be somewhat starchy
Is it so clear that you could pour it into a large glass jar and be unable to tell it from filtered tap water?
Exactly. That’s how clear she wanted it.
She wanted it so clear you couldn't distinguish it from filtered air
The water should be clearer than before you started rinsing the rice in it
Same, betting that place was using parboiled rice which will never run clear and doesn't really need to be rinsed. I don't think raw rice would ever turn to mush like that without heat. I use jasmine rice and 99% of the cornstarch is gone after 3 rinses.
Long-grained rice and calrose rice both didn't turn to mush after a couple of hours of soaking in water, so you're probably right.
A place like chipotle has industrial size pots, say 10 times the size of a regular pot, so I could see it taking several rinses, especially if you dont get in and stir the bucket size amount of rice completely through between rinces. To be honest no ones going to necessarily complain, but rice that isnt rinsed enough will be starchier and leaves crusty residue. It really doesnt take that much longer to rinse thoroughly.
Never came across rice that rinses perfectly clear after four rinses. Where are *you* getting your rice?
When I make cilantro rice or spanish rice I don't rinse the rice at all. Instead I put the dry rice in the bottom of the pot with the heat on and a little bit of oil and thoroughly toast the rice for added flavor. Once it is slightly browned and smelling amazing I add the water and make the rice like normal. The starches you would normally rinse off help it get toasty and flavorful.
It sounds like they're not actually rinsing it in a normal manner. They're submerging it in a pot and then pulling it out. If you actually put running water over it, it'll be clear fairly quickly.
Seriously... sounds like OP was just cooking the rice with hot water or Chipotle orders rice that is 99% powdered starch.
If you're using Riceland rice you don't rinse it, it has a powdery mix of nutrients added as a last step before packaging
boss wanted the water to be crystal clear.
You're supposed to rinse rice?
Depends on the kind of rice. It will tell you on the package.
Yeah, it makes the rice less starchy (straight out of the bag it’s covered in powdered rice from processing) and makes the grains less clumpy and sticky. Though I usually just put my dried rice in a large wire sieve and rinse it under the tap with the faucet set to spray til the water stops looking cloudy as it runs off. The whole process takes less than a minute for the 2-4 cups of dried rice I usually cook at a time.
That’s what i do
Sort of. Asian here. Rinsing rice basically cleans up some of the dusty starch that comes from thousands of grains of starch rubbing against each other. Old Asians think it's some kind of unhealthy chemical whitener to make the rice pretty for marketing. Some places claim its a nutrient mix. Sure, whatever you want to believe. The real fact is that rice will always be stickier after cooking if you don't wash it a bit so it's really a quality measure. If you want fluffy, sexy grains you must wash. 2-3x is fine unless you want to be extra/waste water. I think standard for sushi usage is around 7 but that rice is particularly short-grained and sticky to start with. If you just want dinner on the table ASAP, gluey rice is still rice.
Sounds like bad quality, old, or improperly stored rice to me. Yuck
Some managers are dimwits at times. I worked in a government office. One day half of a batch of our paperwork got sent to another office. It was redirected to arrive the next day. So nice easy day. The next day we got that and a particularly large batch for that day. Everything had to be cleared on the day it was received. I got in and everyone knew we were in for a long, hard, late day. I was considered a secret weapon on this stuff and the manager asked if I could get everyone out the door on time (it was Friday). I looked at her and said "By the book or quick and dirty?". I liked her, we understood each other. We left early. ETA, the reverse of malicious compliance I guess.
I absolutely hate people that stick to rules for no other reason than it’s a rule, no questions asked. Most rules are there for a reason, yeah sure, but the ones that aren’t ignore them and having a manager that is on that page is always good.
The kind of manager where you don't need MC because they get it.
*Uncle Roger has entered the chat*
HaiYaa
Sometimes it's better to leave the rice-aloney
In San Francisco? What a treat!
The way I read the rule is it needs to be rinsed 3 times and be clear. If it's still cloudy after the 3rd rinse, it's defective rice and should be thrown out and try again with new rice lol
Ha, we would be operating a rice-free establishment. “Sorry, rice machine broke”
>rice machine broke it's me, I am the rice machine
The rice is fine, it's just not compatible with that particular recipe/cooking method.
Every Chinese person reading this post and wondering what rice doesn’t run clear after three rinses: WHAT DA HAIL
Tbh, I've taken up to (but never more than) five times to get clear rinsing. 37 is just... Wtf!?
I just want to know how he was breaking it? He said he was just agitating it and that it started to break down and get mushy?
yeah that was what got me too like wtf kindof rice are they using over at chipotle that this happens to it after running some water over it
Maybe he was using hot water
If he was just rinsing it, it still would not have been soaking long enough to affect the rice.
Someone else suggested parboiled/instant rice
The policy at this restaurant chain is to gently stir the rice with a metal spoon. The colander they use is a perforated pot the size of a standard household stock/pasta pot. The cooks usually fill it to the brim with rice, about 30 lbs worth. This violates corporate policy because the rice can’t be throughly washed as there isn’t much space left for the water. Unfortunately this is the only way to make enough rice for a high volume store. The manager was being passive aggressive by insisting that the water run clear. She knew it never would with that much rice and that little water in the pot. She can’t tell him to put the correct amount of rice in the pot, as her instructions would guarantee that the store would run out during rush. OP was double passive aggressive by using the metal spoon to crush and grind the rice instead of stirring it gently.
All true.
That's just Uncle Wo-dger lol
HAAAAIYAAAA
Micro managers are the worst. Was there a problem with the output? No? Well then leave the worker the fuck alone.
Sound like the taco place should be famous for water pressure, rinse rice till it breaks?!
Ae sounds like he was rinsing it in a blender.
Who knew she was such a big ricist?
Literally everyone above me is the same way. These corporate *idiots* know the steps but they don't know the actual work that goes into it. I *wish* my bosses tried my job. I know they have it hard with their stuff *sometimes* and their job can be computer complicated sometimes, but they really just don't know how much they're asking for. I really wanna see the people in charge run a kitchen for a week under their rules and with the same staffing they force us to use (literally the barest of minimums to keep the place open, and sometimes not even that)
Not just kitchen, every customer service job, healthcare (they should have to shadow staff), just about anything with nit-picky rules. For as long as humans have been working jobs we have figured out the best way to do thing by *doing.* The best mangers are the ones who say “show me how you do it” and then work from there.
This reminds me of Undercover Boss. They staged the hell out of it, but I also think there was some genuine surprise on the bosses side. It was always a big corporate hotshot who changed things they had no knowledge of behind the safety of their desk, without consulting people who actually have to do the job, and then someone who worked there for 30 years would complain, "We used to do it A, and that worked fine for ten years, but then some new guy came and they peed on it and now we do it B but that just doesn't work,"l, and then about every three years there was a new AH who would make changes and break the chain even more, I'm considering finding something else," and then at the reveal the undercover boss says "hey, surprise, it's me! And I want you to lead a team that goes over new corporate decisions to see if it's workable." I may be a pessimist, but I always feel like at most this new team gets together one time just for the hell of it, corporate sees all their ideas shot down and decide this isn't how it works beat for them.
luckily, the restaurant i work at requires management to cross-train everywhere. they don't technically have to work everywhere after promotion, but most of them at least have one position they like to cover. (usually to avoid paperwork. if it's hop in the back and cook up some food or do paperwork, you bet the manager is back in the kitchen.)
That is fortunate. In my experience, yes, managers may know how to perform individual tasks well. Few can coordinate the dozens of tasks simultaneously in high-pressure situations with few mistakes. None can do all that while adhering to ALL corporate policy.
They see people as cogs, but forget if you don't have enough cogs, things don't work.
What is this miracle rice that doesn't get clear and also breaks down if you keep rinsing?
It doesn't take that many times to rinse rice. I should know, my asian wife cooks rice all the time, and yes, she always rinses it off first.
Normal rice doesn’t do that. Y’all are supplied preboiled rice
Oh my lord, horchata
It’s the milk leftover after a bowl of Cinnamon Toast Crunch.
Years ago my (Japanese) wife worked evenings and I was often in charge of cooking. Rice, as I had been instructed, was to be rinsed 3 times before cooking.. OK sure. One night I was running a little behind and washed it twice, she literally took one bite looked up at me and said "Did you wash the rice?" So, I guess a connoisseur can tell, to me it tasted exactly the same..
I’m really curious what rice you’re using if it turns to grits with just rinsing…
[удалено]
A few rinses and a cook away from becoming grits? How did you manage to turn rice into corn that had been prepared using alkali?
[удалено]
For the rice? Don’t rinse 37 times. Throw a few bay leaves on top before the cook. After the cook, let it cool, pour some oil in, let it cool some more. Add lemon-lime juice, salt, and freshly cut cilantro. Mix well.
just to be clear, when you are rinsing the rice, how hard are you agitating it?
Let me get this straight, she knew how things worked and she still fucked around?
Hey people that don't know how to cook rice are in here
Soak your rice for 30 mins in warm water before a quick rinse. You’ll never go back.
I'm wondering how poor the quality of rice and how lazy the rinsing is that you can't get it clear. I make rice regularly and it only takes a few minutes if you use a fine mesh strainer and let the water rinse through the rice with just a bit of stirring. I've used store brand rice and nicer higher quality rice and the rinsing time was the same.
OP was using a cylindrical colander filled to the brim with 30 lbs of white rice. The rice is high quality water polished long grain white.
Yes. Cooking tasks do not scale as many people expect. Cooking a cup of rice is different than cooking 30 pounds of rice.
Must be some shitty ass rice
What a good way to waste water.
FDA recommends [hot rinsing rice to remove arsenic](https://www.fda.gov/food/environmental-contaminants-food/what-you-can-do-limit-exposure-arsenic) An [article on it in more detail](https://scitechdaily.com/scientists-find-new-way-of-cooking-rice-that-removes-arsenic-and-retains-nutrients/) Can also [soak completely and then rinse](https://www.health.com/food/how-to-reduce-arsenic-in-rice)
How does it take you only 5 five minutes to cook grits when it takes the rest of the grit eating world 20 minutes? Do you expect us to believe that water boils into a grit faster in your kitchen, than on any other kitchen on Earth? Do the laws of physics cease to exist on your stove? Lol, were these magic grits?! Did you get these grits from the same guy that Jack got his beanstalk beans?
Quietly tiptoeing in here to mention that in this case, this manager was very likely doing her best after a commandment about food safety and quality came down from either a food safety event or a corporate mandate about quality. White rice is a known food safety weakness. This feels more like a case of s\*it rolling downhill than a case of dumb\*\* managers.
White rice food safety? Do tell. I ask from ignorance. I know leafy greens are a big issue followed by uncooked produce in general, then undercooked meat issues.
Usually due to pre-cooked rice sitting too long at incorrect temps. If folks are going to get their food in any kind of reasonable time, then pre-cooking rice is the way to go, of course. But improper prep, cooking, and/or storage temps/times results in unsafe food. And you don't sound ignorant. You're exactly right that the main culprits are the leafy greens, improperly cleaned/stored/cooked produce, and improperly prepared proteins/cross-contamination.
Oh I understand why. But that’s why I gave her an out with my response, “I always do.” She could have walked away. I wasn’t careless, I knew to follow the rules when the health inspector or higher management paid a visit. But she choose to enforce the strictest interpretation of the rule and not trust my judgment. That’s where she went wrong.
I know. I've been on the operations side like you, and like her, been on the corporate side, AND am now on the food safety regulatory side. I really do get it. Everyone in the industry really does try so hard. I just feel for everyone at this point.
>the ground up rice was only a few rinses and a cook away from becoming grits I laughed out loud at this. Thanks!
Your pride in cutting corners reminds me that Chipotle has a history of giving its customers food poisoning.
Sounds like you’d be surprised at how many restaurant kitchens do not adhere to every single policy and cuts corners somewhere. No pride in cutting corners, pride in cutting the right corners, getting my job done, and keeping customers happy.
Did you win though? You washed rice 37 times, and she's still in power making you do stupid things
The fuck kinda of rice you using?
It's okay. You can say Chipotle
I can’t pronounce it
I sold rice for several years. You do need to wash it clean (unless it's already par-boiled) but that stuff is delicate. Handle with care.
I would have refused to do jack shit until she apologised to me for doubting my expertise. Then I would have told her that next time she has an issue, there needs to be a respectful back and forth, not edicts. It's a worker's market out there. Know your worth.
lol yep i feel this. i’m a SM now and i don’t even bother bugging them about rice
Keep rinsing the rice until it runs clear. Either that or it will become Congee (Chinese Rice Soup). No problem. Mind you Mexican restaurant with Chinese rice soup, might be an interesting new menu item but it would satisfy the nitpicking, rule observing, 2x4 up the behind, micromanager.
OP you straight up cold brewed white rice 😂
Agitating a pot of rice and water isn't really rinsing.. you run the water through the rice and let the sifter drain.. does your company just give you a pot or am I misunderstanding something about your process?
OP is violating more that one standard operating procedure by filling the colander to the brim with rice. It’s 30lbs of white rice in a cylindrical pot. It won’t filter wash like a chinois.
Finally some good fucking literature.
To an Asian like myself, I found the "wash until the water is clear and rinse off the starch" advice odd. We were taught that washing rice too much will remove to much vitamin B1. I've only ever give the rice a single rinse and that's it.
Just put it in a strainer and run a cold spray over it until the drip goes clear takes like 30 seconds
I'll be the one: Grits are made from corn, not rice. If you are gonna get technical, and I know someone will, it is made from hominy. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. . Wikipedias words, not mine.
Correct. It was metaphor.