According to many, the best fried rice is made with cooked refrigerated rice. Also, there's this excerpt in the article "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up."
Still not convinced that turning a 30 minute process into a 12 hour one is "simple".
So, if people are going to try this they need to cool the rice down as quickly as possible; keep it cold; and then properly reheat it.
http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-po...
Inactive prep time doesn't add much in the way of complexity.
In Brazil, on the other hand, people would put a tiny bit of water, put the rice in, turn the stove on and then wait until the rice is evaporated.
The main difference I notice is that when cooked with plenty of water and added when the water is boiling the rice doesn't get sticky (unless you overcook it like crazy.) I prefer it loose and solid instead of sticky and mushy, but then, I grew up eating it that way.
Then I asked a friend who worked at a fine dining sushi/sashimi place how much they wash their rice. Minimum 6 washes. I guess it's not much of a joke anymore.
Source: Am white person. (from southeast Louisiana if it matters)
Believe me, I've already heard all the objections to my rice habits. b^)
Ummm, you could heat it up. I don't think the article implied you had to eat it cold to get the benefit.
Totally agree with you on the cooking method, though. I read that bit and shook my head.
Standard practice for pressure cooking rice. Bring water to boil, add rice, stir, close lid and raise to pressure.
Brown rice in 14 minutes. Yum!
I've never met anyone who cooks rice by boiling the water first. Maybe it's an Indian thing, but all the people who've ever shown me 'the right way' to make rice in SE Asian cooking, stretching from Japan to Vietnam, rinse the rice a few times and then cook it from cold. The 'trick' for good rice is using the right amount of water and adjusting the heat to a low simmer when it boils.
My (Asian) wife adds that she's heard of it but 'we thought that's how white people like rice.' ¯\(°_o)/¯
"After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."
Again, who eats their rice ice-cold unless they got take out the previous evening? Rice isn't that nice cold, nor is it absorbent enough to mop up sauces with, which is sort of a key thing in most Asian cuisine because it's always consumed as an accompaniment to something else, no matter how basic.