TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by other people that have, presumably, spent the extra 15 minutes rinsing. If the stickiness is the difference, as suggested in this thread, then I would suggest that not rinsing the rice would make eating rice-based thali a lot less traumatic because the grains would clump together more easily.

SOLUTION: Why rinse basmati rice?

PROBLEM: We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over cooked or do you think there would be little difference if they were cooked with the chili before canning. I'm trying to avoid mushy beans but would like to cook a big pot and can the left overs. I usually add the beans in the last half hour of cooking anyway.

SOLUTION: Canning chili with beans

PROBLEM: I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured beans but how would I get the vanilla flavour using my home set up (espresso machine, burr grinder and preferred brand of beans)?

SOLUTION:
Flavour espresso with vanilla without adding sugar or other sweetener?