RICE: Is Soaking Worth the Wait?

 

          "We're going to do something very special today," I told Trina when she stopped in for her weekly NC session.

           She took her seat. Her face was one of curiosity and uncertainty. I smiled.

          "See, in most Indian recipes for rice dishes, they ask that you soak the rice before you begin cooking. Usually, like, half an hour. Well, you know that you don't really have to -- and we never do." Call us lazy. Call us untraditional. Un-refined. So be it.
          "So.."
          "So we're conducting an experiment here at the NC... more to answer the Big Rice Question, really. And the question is..."
          Dramatic pause.
          "What would you do? If you were coming home from work on any given night and had in mind to cook up some rice, would you bother to soak it first. In other words, is soaking worth the half-hour wait."

          I could see that I'd hooked the pretty fish. Now comes the time to reel her in. After all, the actual doing of an experiment can be a bit tedious. Curiousity is an essential component; it may kill cats, but it fuels discovery.

          "Now," I continued, "Trobee has done it. Ruthie has done it. They made their observations. Submitted their opinions. And now it is down to you. They're bloody curious to hear your take on this."

          So was I. Trina appreciates delicate flavors in her food. Yet being a college student who works almost full-time, she also leans the most toward convenience.

          "Well what did they say?" Trina wanted to know.

          "I'm not telling," said I. "Because I want to know what you would do. Our People want to know what you would do. This is not about correctness-- I don't want to taint your reaction."

          Once and for all, we at the NC would compare soaked and un-soaked cooked rice. Side by side. The nuances of appearance and texture between the two would be clearly stamped upon our brains.

          I sat back and waited.

RECIPE B-R-E-A-K-D-O-W-N

"Should I just boil up plain rice then?"

Of course not. That would be boring. I showed her the recipe of Meenal Mehta's for a mild and elegant rice preparation: Kesar Pilau ('Saffron Pilaf', so to speak.)

The first step of Meenal's recipe is to soak the rice for an hour. Therefore, we at the NC would cook up two versions of the recipe -- one having soaked the rice for the suggested length of time, and one going ahead with the recipe without the soaking. (Ooh. Such renegades, we are.)

*     *     * 

"It seems to me...," Ruthie had murmured when comparing the two versions, "that the soaked version..."

"...yes?"

"...seems smaller, somehow. Like it...shrunk."

"Yes," I replied. "Soaking causes shrinkage. What else?"

She noted that the grains were slender, more delicate, more distinct. A definite difference in appearance and texture, if not flavor. "But you know what? I think I like un-soaked rice better." She prefers chubbier grains. Or maybe she just likes it a bit sticky.

In either case, Ruthie adored the softly-spiced recipe: "This is a rice dish that you could serve with a stronger curry-type thing and not worry about clashing flavors. And it's very pretty. Look."

*     *     *

Trobee also preferred rice that was not soaked. "I mean, both ways are fine. They taste the same."

"But would you bother to soak it first?"

"Absolutely not."

"Ok. Ok. That's all I wanted to know."

And Trina?

"I can see how if you were used to the rice being this way, you'd want to soak it."

"But would you soak it?"

"I might. Sure."

I shook my head. "No. I mean, if you're at home, making this for yourself some night after work, would you bother to soak it."

She shook her head. Meaning no.

"OK." I said. "That's all I wanted to know."

*     *      *

To tell you the truth, People, I had hoped for some controversy. A sparkly debate, if not a bar brawl-type feud. But all three of my colleagues had kind of agreed. No fun.

As for me, I think the soaked style of rice is much nicer. Indeed, 'nice' is not a word I use often without sarcasm, but it is the one that fits here. Sincerely.

If I could buy my rice pre-soaked, I would. But would I bother, or rather, do I bother to soak it myself?

I'll never tell.

Click on the pic to get closer.

   

photos by Trina and Trobee

graphic by Mo Digital

---

Kesar Pilau

• 1 cup rice
• 2 cups water
• 2 green cardamom pods, bonked slightly open
• 2 whole cloves
• a pinch of saffron threads, dissolved in 1 tsp water
• 1/3 cup mixed cashews, almonds and golden raisins
• 1 tsp oil, then 1 tsp later
• 1/3 cup frozen mixed diced vegetables or peas, thawed
• salt 

OPTIONAL: After rinsing the rice, cover it with water in a bowl and let it soak for an hour. Drain and proceed.

1. In a medium-sized skillet, heat the oil until it is sizzle-hot. Add the whole cloves, cardamom pods, and half of the raisin-nut mixture.
2. When the cashews are golden-brown, add the rice, 2 cups water, saffron water and salt. Bring to a boil, then cover and simmer for about 15 minutes.
3. In a small skillet, heat 1 tsp oil and roast the remaining nuts with the mixed vegetables. When the nuts are golden-brown, pour the pan’s contents over the cooked rice.  Done.

Click here to see Meenal's original recipe

Other cool NC rice recipes:

• Bengali Pilau Rice
• Artichoke Lemon Limbo Rice