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

[Q]: 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.
[A]: Why rinse basmati rice?

[Q]: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?
[A]: Vodka for crispy wings - substitute?

[Q]: I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My problem is knowing when to stop adding flour during mixing/kneading.Some recipes say add flour until the dough is workable and then knead. My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop, I have ruined a few loaves as they came out heavy and dense.How do I know when to stop adding flour and let the gluten take care of the stickiness? I often find myself adding flour until the dough balls up and pulls from the sides but by then it's too late.On the other side, I have kneaded for 15 - 20 minutes waiting for the dough to pull sides of the bowl and it never happened.When do I add flour and when do I just wait?Any help or suggestions are greatly appreciated!
[A]:
When and how much flour do I add when mixing dough?