What is “rice washing” in cocktail making?
I first realized about this system from Cook’s Illustratedand mainly, shaking the alcohol with uncooked white rice finally ends up producing a smoother cocktail! How does it work? The starch that comes out of the uncooked rice throughout the shaking (the identical stuff that make the water cloudy once you wash rice earlier than cooking) captures among the risky compounds in alcohol that offers it the bitterness.
So you need to use any type of rice, however it must be white as a result of brown rice accommodates the bran that retains the starch enclosed. Oh, and it must be raw because the starch in cooked rice has all been, effectively, cooked :).
