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My fuzzy rice problem solved by a $4 strainer from the dollar store
I kept getting refund requests because my fried rice arrived clumpy and wet. Tried draining it longer, spreading it on trays, even fanning it like a lunatic. Last week I grabbed a fine mesh strainer for $4, rinsed the cooked rice under cold water for 30 seconds, then let it sit for 5 minutes. Texture came out perfect, no more soggy containers, and I've had zero complaints in 6 days. Anyone else got a cheap tool that fixed a recurring dish issue?
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abby_palmer12d ago
Four dollars for a strainer is a steal compared to the years I spent blaming my rice for being too wet when the real issue was me dumping it straight from the pot while it was still steaming like a swamp. I did the tray spreading thing too, and once I actually stood there waving a cookie sheet in the air for ten minutes like a total weirdo, which my neighbor probably still talks about. Rinsing under cold water for 30 seconds makes sense though, since it stops the cooking and washes off the extra starch that glues the grains together. Letting it sit for 5 minutes after is the part most people skip, so the leftover water can drain out instead of pooling in the container. My own dumb fix was a stack of cheap paper towels under the rice in the takeout box, which soaked up enough water to keep things from turning to mush. Going to try the strainer trick this week since it beats waving trays around in the kitchen.
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