Rice part-II, Presoaking and Hydration

[tp4tissue]

HYDRATION formula:


To Determine perfect amount of water to cook rice..

You must determine the water loss due to cooking time.  This must be done experimentally.

The formula serves as a guide as to the baseline of water needed assuming 0%-evaporative loss.

w = r(p-s)/(1-p)

w = r(p-0.12)/(1-p)

r : weight of rice (g)
s : % moisture level of uncooked rice (may assume 0.12 -the industry standard-)
p : % final hydration level, ideally between (0.58 and 0.64)<-- your choice
w : volume of additional water (g or ml)


Pre-soaking

An overnight experiment to find necessary PRE-soaking time for rice..

It is necessary to pre-soak, pre-hydrate rice, because this greatly improves the evenness of the rice texture after cooking.

The purpose is.. too long... is a waste of time.. too short and you don't get max pre-hydration.


Experimental results:

Interval soaked (minutes) vs % increase in water weight.

30 minutes,_______________________22%

45 minutes,_______________________27%

60 minutes,_______________________29%

75 minutes,_______________________30%
90 minutes,_______________________34%
120 minutes,______________________29%
180 minutes,______________________29%

2x overnight bowls,___________30% and 33%


SO it seems maximum rice soaking peaks @ about 1 hour..

No need to soak for Overnight ..  UPDATE,  you should soak minimum of 6 hours to MINIMIZE the water needed for full cooking,  useful for making Sushrr, or Max-Calorie rice bulking..

[tp4tissue]

Question guys..

evaporation loss..

Is there a way to calculate this or does it have to be determined empirically ..

I realize every pot is different, but what if I have a good round pot, and I'll be steaming the rice on an Inner container..

such that the water level is slightly over the rice, and the surface is a smooth flat surface, and NOT beneath the rice..

can I use  gs = Θ A (xs - x) / 3600  ??

because, the issue here is,,  humidity ratio..  and area.. 

[noisyturtle]

Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?

[Puddsy]

Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?

Because sushi rice is the best kind?

[noisyturtle]

Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?

Because sushi rice is the best kind?

But it's so bad for you. Full of glutenous sugars, empty calories, and carbs

4 bowls of white rice = 50 teaspoons of sugar

Plus white rice prevents the body's absorption of certain vitamins. Zinc/iron/B vitamins

[Puddsy]

You're eating the crappy bleached kind. The authentic dehusked kind is a lot better.

To be fair though, if I can't get the nice kind I'll eat basmati.

[tp4tissue]

Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?

Because sushi rice is the best kind?

But it's so bad for you. Full of glutenous sugars, empty calories, and carbs

4 bowls of white rice = 50 teaspoons of sugar

Plus white rice prevents the body's absorption of certain vitamins. Zinc/iron/B vitamins

Rice _IS NOT_  and _HAS NOT_  ever been -Bad for You-


If you need energy.. rice has that in spades..

But if your life is just  ass + chair..  then you may become overcharged..


Rice overall, is still one of the more natural energy solutions.. vs highly processed flours and flour products..


 

[Firebolt1914]

Mixed rice is the best rice . Although a simple bowl of white rice is never ever bad. It's fun being korean sometimes cause of all the rice.

[tp4tissue]

what's mixed rice.

[Novus]

Picture foodie pron this plz

[Novus]

what's mixed rice.

Mixed rice is purple rice

[Firebolt1914]

what's mixed rice.

Mixed rice is purple rice

Yeah, but usually mixed rice has more peas and other bits than just purple rice.

[Evo_Spec]

Jesus guys, i feel like i'm missing out and been doing this wrong my entire life cause i literally have just been washing rice and throwing it in the rice cooker EVERY time i make rice. i've never pre-soaked or anything, does it really make that big of a difference?

[tp4tissue]

Jesus guys, i feel like i'm missing out and been doing this wrong my entire life cause i literally have just been washing rice and throwing it in the rice cooker EVERY time i make rice. i've never pre-soaked or anything, does it really make that big of a difference?

Presoaking gets a more even cook..

be sure to also apply my hydration function to achieve perfect liquid levels

You will also need to account for evaporation.. this has to be done empirically.

This won't work for a rice cooker.. only pot




For anyone that doesn't want to find -s-,  just assume it's 0.12

Market forces would push producers to keep moisture level there anyway.. so it's a fine assumption.

I tested 3 different types of rice in the house.. they all fall around 12%..

w = r(p-s)/(1-p)

w = r(p-0.12)/(1-p)

r : weight of rice (g)
s : % moisture level of uncooked rice (may assume 0.12)
p : % final hydration level, ideally between (0.58 and 0.64)<-- your choice
w : volume of additional water (g or ml)

[Blackehart]

Necrobump...

sophistimacated formulas for cooking rice?

Granted I live below sea level....

put rice in non-stick pot.
add water.
check water level by inserting clean middle finger.
Let rice level out and touch the rice.
Water should be at or just slightly above first knuckle.
Throw pot on stove on high till it boils feverishly (big boils).
Throw cover on.
Lower heat to low.
Let simmer for 10 mins (12 if it more than half the pot).
Turn heat off and let sit covered for 5 mins (or just leave it there till you're done cooking your stir-fry or whatever else you got going).

Yes, I've been tempted multiple times to buy a nice rice cooker...but this method hasn't failed me.

EDIT: this is for white rices; bhasmati, plain long, jasmin, etc....brown rice takes too long

^_^

[tp4tissue]

Necrobump...

sophistimacated formulas for cooking rice?

Granted I live below sea level....

put rice in non-stick pot.
add water.
check water level by inserting clean middle finger.
Let rice level out and touch the rice.
Water should be at or just slightly above first knuckle.
Throw pot on stove on high till it boils feverishly (big boils).
Throw cover on.
Lower heat to low.
Let simmer for 10 mins (12 if it more than half the pot).
Turn heat off and let sit covered for 5 mins (or just leave it there till you're done cooking your stir-fry or whatever else you got going).

Yes, I've been tempted multiple times to buy a nice rice cooker...but this method hasn't failed me.

EDIT: this is for white rices; bhasmati, plain long, jasmin, etc....brown rice takes too long

^_^

This works fine for smaller quantities but it's hard to adjust because the evaporation and cooking rate is non linear.. 

In the end, it's gonna be a bit of trial and error anyway,   but overall , the purpose of putting numbers on it, is to create a baseline.

[iLLucionist]

This. Is. F**KING GENIUS.

[tp4tissue]

Rice is a must have in the Sifo's diet.

[YoshiCaps]

if you soaked it overnight it would get mushy. I have a pressure cooker so I can cook it in 20 minuetes no soak

wich is good for beans and rice cause beans have to be soaked as well

[digi]

9/10, TP...excellent work  ) ) )

[iLLucionist]

TP honest question. Why does every recipe state that I should wash my rice till water is clear before I steam my rice manually? Why does the rice need to be cleaned / clear water? Because typicall quick cook rice is just poor boiling water, cook for 8 minutes, separate water, let rest for another 10 mins.

[tp4tissue]

TP honest question. Why does every recipe state that I should wash my rice till water is clear before I steam my rice manually? Why does the rice need to be cleaned / clear water? Because typicall quick cook rice is just poor boiling water, cook for 8 minutes, separate water, let rest for another 10 mins.

It's a throwback tradition.

by washing the rice, you remove some surface starch and that leads to a small difference in final rice texture.  it will be less sticky offering more clarity and grain separation.


rice also did not used to be as clean as is processed in our modern industrial facilities. there was dust and debris and often weevils (rice/grain bugs).


For these reasons it was prudent to wash rice.



However,  modern day rice, because it's already presorted, the grain composition is very good and cracking is low, so this leads to very low leeching of starches into the cooking water vs old rice.

Modern rice will produce a good final cooked texture even without diligent washing..

It's also much a cleaner product today.

[tp4tissue]

Another issue with sushrrr..  is the Hydration lvl of the rice.

Humans are naturally hardwired to detect and Pursue, HIGH caloric density.


Restaurants use alot more water to cook their rice, because they know they have to have it LAST-all-day in a warmer.

This leads to rice that is Overly plump.  You can feel this when you eat their sushr, the rice is soft, loose and not wholesome.


WHEREAS, at home, if you use the MINIMUM amount of water using Tp4's patented Hydration Formula (in sig),   You produce a significantly more Jelly bean like rice.

Remember,  Sushr has the additional problem that they have to ADD roughly 150ml rice(raw) of 5%vinegar TO 600g (raw rice) for seasoning.

Even if you account for evaporation,  150ml is about a centimeter of water.

So, getting the minimum possible FROM the pot is critical.


Restaurant versions use way more water, 20-30% more.