Why dont chinese food places rinse their rice before they cook it?


because chinese (generally) cook short-grain, pre-polished rice...it not require "rinsing"...

long-grain rices (like "persian rice" , basmati rice) need rinsed several times because have been dried & stored without washing...

chinese steamed rice tastes different own persian rice same reason poodles different great danes....they different things altogether!

ive been wondering why chinese steamed rice tastes different own persian rice, cuz dont ever rinse rice! why ?


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