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Showerthought: rinsing rice before cooking is the step most folks skip, and it's why your batch turns out gummy
I noticed my rice kept coming out sticky and clumpy no matter what pot I used. Turns out I was dumping it straight in without washing off the extra starch, which is what makes it glue together. Now I rinse it in a bowl about 3 times until the liquid runs mostly clear before it hits the heat, and the grains stay separate every time. Anyone else skip this for years before figuring it out?
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