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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Daily food. Make basmati only.  Wash rice three times before cooking.  [b]Then make it like pasta[/b] and drain out the water. It is healthier like this.

Eat with dal, veggies, meat. [/quote]How does the rice differ when cooked this way?[/quote]

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories.   You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees. [/quote]

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well![/quote]

This is how it was done back in the days (I’m South Indian). I never knew about cooking it until the water absorbs, until we moved to the US.  And yeah, the strained water was used to starch cotton. Pretty sure my uniform shirts were also starched that way. [/quote]

I read somewhere you can also use rice water on your hair like a rinse to make it stronger and shinier. Anyone try that?[/quote]

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