Do all grains benefit from toasting? And a follow up to that, how dry do they have to be before toasting? I always rinse the extra starch off of my rice, quinoa, barley, Farro, etc., and I try to dry them the best I can. What is everyone's method for this? I tend to like the toasted flavor on more things, but for some things, like a Chinese style rice or something it isn't necessary.
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