![]() When rice is heated in water, the granules of starch inside the grain undergo physical and chemical changes, absorbing water and beginning to swell. Long-grain rice (like basmati and jasmine) contain at least 73% amylose.Short-grain or waxy rice (like arborio) contain 1% amylose. ![]() Sticky rice (like Thai glutinous rice) contains nearly 0% amylose.Types like basmati, which contains a significantly larger percentage of amylose, but lower amounts of amylopectin, produce cooked rice that is less sticky and more firm. Varieties of rice with less amylose and more amylopectin, such as sticky rice, tend to be just that-stickier. Their quantities vary by the type of rice, which affects the final texture of the cooked grains. Two types of starch are present in rice: amylose and amylopectin. Plants (especially herbs) also love to be watered with togi-jiru.” The sediment is creamy (like hand-lotion) and indeed also helps to heal dish-washing-hands. The sediment that forms in a jar of togi-jiru can be saved (refrigerated is best) for about a week and added to each time your wash rice (in Japan that is daily). ![]() Non-culinary uses of togi-jiru include deodorizing hands (great for after handling garlic) and pots & pans (great for washing out a pot after a strong-flavored curry or chili has been made in it). The togi-jiru has natural rice oils that seal in nutrients (they don't get lost to the par-boiling water that does not get consumed) but helps break-down fibers to make the vegetable more tender AND more porous to allow transfer of flavor from the next liquid it comes in contact with (usually a dashi-like liquid). Some culinary uses include tender-prepping root vegetables such as daikon by par-boiling in togi-jiru until translucent and a toothpick will not meet resistance. The togi-jiru (cloudy, starchy water from washing rice) has many, many uses. “The Japanese wash their rice (a semi-short grain uruchimai) well and SAVE the RUN-OFF WATER called TOGI-JIRU. ![]()
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