Quote Originally Posted by speedminded
I have a bamboo steamer that sits in my wok...for vegetables, rice, etc.

he's gonna say microwave

**EDIT**** HAHAHA told you!!


NOTES
For fluffier, faster cooking rice, try soaking it in cold water for about thirty to sixty minutes prior to cooking.

Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue - otherwise the rice may be sticky.

When cooking rice in a saucepan, be sure to use a pot with a heavy bottom - copper is best. This will give the rice a thinner crust.
thats all ive seen all day is the rinsing thing but most sites also said that it killed all vitamin and flavor content


thanks for all the info guys