The first several times I cooked Canadian quinoa I was a bit disappointed. Sure, it had a remarkable flavour, but it was much stickier than the South American stuff I had had before: sticky to the point of stodginess.
Eventually I remembered a lesson I learned from a guy in my culinary class. He was from Mumbai. Our instructor was talking about the importance of rinsing basmati rice before cooking it to remove excess starch from the surface of the grains. Once removing this powdery starch you can combine the rice with 1.5 times its volume, then cover and steam in the usual manner. The preliminary rinsing makes for lighter, fluffier pilafs. The Bombayite scoffed, and when prodded he said … Continue reading.