"This cloudy liquid is gold!" declared Italian chef Massimo Bottura on MasterChef , demonstrating a sauce made from rice water and truffle.
It turns out that the starch from the water acts as a natural thickener, and the slight sweetness is an ideal complement to cheeses and mushrooms.
A study in the Journal of Culinary Science found that rice water contains gamma-oryzanol, which lowers cholesterol.
Vegan blogger Lika Morskaya created “rice sour cream” based on it:
“I mixed it with lemon juice and garlic – perfect for salads!”
Reddit user Culinary_guru t shared:
“I make cream soup with rice water - the texture is like in Michelin restaurants!”
But chef Anton Kovalchuk from Russian Parisian warns:
Don't use water from rice cooked with salt - the sauce will become too salty."
Lifehack from a grandma from Ufa on the forum Home recipes :
“I add rice water to the pancake batter and it makes them fluffy!”
Skeptics snort: "Sounds like a poor kitchen." But a comment under the nickname Gurman_na_divane puts it to rest:
“I made the sauce using Bottura’s method – the guests thought I spent 5,000 rubles on it!”
