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Stale raw rice

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Stale Raw Rice

Context: We recently opened a large bag of short grain rice that has been stored in my family’s garage. Although there haven’t been significant moisture issues, we’ve transferred it to a plastic tub to keep bugs at bay. We still have about 10-12 lbs left.

When cooked, the rice has a peculiar taste, somewhat reminiscent of Play-Doh. Thankfully, we haven’t experienced any health issues from it, but I find the flavor less enjoyable when steamed.

The good news is that when toasted, that off-putting flavor disappears! We often prepare Thai dishes, and toasting seems to improve the taste. Additionally, when I make porridge, I don’t detect the stale taste at all.

I have a question: if I dry toast the rice before steaming, will that eliminate the stale flavor? Should I wash the rice in that scenario? Also, would I need to adjust the water amount in my rice cooker, and if so, would that water be added to the inner pot or the outer section (we have an older rice cooker that can hold water)?

I anticipate many responses will suggest not eating it at all.

Comments

One response to “Stale raw rice”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’ve taken some good steps to store the rice safely, and it’s great to hear that you’re exploring different cooking methods to improve the taste! Dry toasting the rice before steaming could definitely help to enhance the flavor and reduce that stale taste. Here’s a suggestion on how to do it:

    1. Toasting the Rice: Start by rinsing the rice briefly under cold water to remove any surface dust. Once rinsed, you can spread the rice in a dry skillet over medium heat. Toast it for about 5 to 7 minutes, stirring frequently until it has a light golden color and a nutty aroma. This will enhance the flavor and may help eliminate the stale notes.

    2. Washing the Rice: Since you’ve just toasted the rice, there’s no need to wash it again after toasting, as you want to retain the flavor enhancement from the toasting process.

    3. Cooking with a Rice Cooker: After toasting, you can add the rice to your rice cooker. Since toasted rice may absorb water differently, it’s a good idea to experiment a little with the water amount. Start with the usual amount of water you use for steaming the rice, and consider adding an extra 1/4 to 1/2 cup of water to account for any changes due to the toasting.

    4. Using Water in the Old-Style Cooker: If your rice cooker has a separate outer pot for water, it’s best to pour the additional water into the outer compartment, not the inner pot where the rice is placed.

    As with anything, it might take a bit of trial and error to find the perfect balance, so feel free to make adjustments based on your preferences. Just keep an eye (or nose!) on the rice while it’s cooking, and you could end up with a delicious batch. Enjoy your Thai cooking!

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