The Dave Chang Show Truly Tasting Through Plain White Rice
Jan 12, 2026
Dive into the fascinating world of plain white rice as the host attempts to refine his palate. Explore the science of starch and texture, and discover the glory of the crispy bottom crust that rice lovers cherish. The conversation touches on the Michelin Guide's influence and the challenges of taste judgment in fine dining. There's a quest for simplicity, urging critics to recalibrate their palates to appreciate the basics. Through tasting notes, the host reveals the nutty sweetness of perfectly cooked rice, celebrating its understated beauty.
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Episode notes
Cook Rice With Careful Washing And Soaking
- Wash and soak short-grain rice before cooking to remove excess starch and improve texture.
- Use roughly a 1:1 water-to-rice ratio, adjust for soaking and your cooker type (pressure vs stovetop).
From Hating Mixed Rice To Missing Grandma's Pot
- Dave recounts hating mixed grain rice as a child and preferring plain white rice.
- He now misses the rice his grandmother made and appreciates rice's cultural and familial value.
Choose Cooker Based On Desired Texture
- Prefer a pressurized rice cooker (Zojirushi/Cuckoo) for even, consistently cooked rice.
- Cook on stovetop or donabe when you want nuanced texture and a crunchy bottom crust (nurungji/sokarat).
