Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I'm making mushroom soup recipe and I'm looking forward to serving it at dinner tomorrow. I have powdered the shitakes, sliced the mushrooms and the wild rice is in the oven now. In order to serve the best possible soup, where should I stop preparation tonight? If I were comfortable with all of the ingredients, I would prepare the soup up to the addition of cream. Unfortunately, I know nothing of wild rice, and how best to hold it. Will it be OK overnight in the fridge? Even better, can I leave the soup (up to the cream addition) on the porch overnight? It's expected to dip 10 degrees F below freezing and stay there until morning.EDIT: My best guess is to add the rice to the soup now, store overnight on the porch, and add the cornstarch slurry, cream and the rest just prior to service. Would the wild rice hold up to that?

Output: How to best hold wild rice


Input: Consider Input: I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead mushed up.Is there any way to grind peppers in a mortar and pestle, or is that purely a job for a blender?Thanks!

Output: Grinding dried chiles in a mortar and pestle?


Input: Consider Input: 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.


Output: Why rinse basmati rice?