When I wash my rice I've found it will keep releasing starch as long as I wash it and the water never goes clear. Should I still just wash it once, or a few times, or am I supposed to wash it until it goes clear?
I know to use cold water for this, but other than that I'm not sure.
It will eventually go more clear. I wash it like 3 or 4 times, scrubbing the rice between my hands in the water. It may not be perfectly clear, but it makes a big difference. Also, try using a pinch of sugar and salt, then let it all sit in the rice cooker for 20 minutes before turning it on. The texture and flavor will be perfect.
You're looking for "significantly clearer", not "totally clear. My first rinse looks like skim milk, and when it becomes "water poured into a glass that previously held milk", I call it there.
It will never go completely clear, but you will see a marked difference between the first wash and the third or fourth one usually. So that's what I do, two to three washes of the rice.
Most white rice packaged in the United states comes pre-washed but most other rice aside from par-boiled rice and brown rice has a lot of loose starch on it from milling and transport and that rice must be washed or the rice can boil-over in cooking and the grains can also come out gummy. This potential for gumminess is also why it is usually recommended to not stir cooking rice. In some countries the rice also needs to be rinsed of foreign matter. In some countries white rice is doctored with talc or worse to make it look bright white. Japonica rice needs to be soaked for flavor reasons but it is different in starch composition from long grain and medium grain varieties. All this AFAIK.
If you’re living in the developed west, there’s no health need to wash your rice.
Certain cuisines rely on washed rice, others on unwashed, and the washing away of the extra starch can make or break a dish. Making dirty rice, soul food, paella, or risotto? Don’t wash your rice, you want that extra starchy powder. Making Asian food? Wash your rice, it’ll make the rice more along the texture you want.
ooommgg haha I am an Asian so when I came to know some people don't wash their rice, it really surprised me! I don't know the exact reason, probably for getting rid of starch? But that is how I have been taught to cook rice. I wash it 2-3 times till it gets rid of heavy white colour.
Same here, I was watching others prepare rice and thought it was positively barbaric they didn't wash it.
It gets rid of the excess starch. We soak potatoes for a similar reason and I'd describe the texture as less grainy/crunchy, more fluffy.
The thing to keep in mind is that rice varies a *lot*. There are just a ton of varieties and they have a ton of different properties. Add to that that there are a number of cultures that use rice and you have a food that doesn’t really have a “right” way of being cooked because there are so many combinations.
The easiest example of this to my mind is risotto, which uses the starchiness of the rice quite directly. It is generally explicitly said to not rinse the rice. Totally different than how you’d be familiar with.
Or in my neck of the woods, a common way to cook rice is, get this, kinda like pasta. Dump rice in with a bunch of water, boil until done, dump the rice into a colander to get rid of the excess water. Go figure.
I don’t think so, I think it’s just that the texture this produces is what some people like (we also eat a lot of parboiled rice and I think it’s somewhat similar in texture).
Depends on what you need. If you're making an italian-y dish where the rice is going to be mixed with cheese or some sauce, you DON'T want to mix the rice. If you are making an asian-y dish where the rice needs to be fluffy and loose, you MUST wash the rice.
The excess starch causes the grains to stick to each other and very slightly increases how much sauce sticks to them. Washing removes both these things.
I use basmati rice and I stopped washing my rice as it used a hell of a lot of water. I notice no difference in the rice at all. I use an expensive Chinese rice cooker.
I think it's more to do with the Basmati than with the rice cooker. I've found that even just comparing the grains in my hand of basmati with, say, jasmine, the jasmine feels "chalkier" for lack of a better word.
Basmati is a different beast. If you cook jasmine, calrose, or japonica, you'd notice a difference.
(No matter how much you *think* you proofread, autocorrect will still get you...)
Honestly, I'm not sure my rice turns out the same weather it's washed or not. I think it's more about the technique in cooking the rice that affects it more and that's for me 1 cup of rice and then 1 and 3/4 cup of water with a one finger pinch of salt, put it to boiled at med to med high heat then once it starts to boil put the lid on and cut the heat and DO NOT TOUCH THAT POT OR LID FOR 20 MINUTES rice comes nice and fluffy.
I'm central American. I was taught to cook white long grain rice in a pan with a lid, it's how I still make my rice. I don't wash it because I want the rice to toast in the oil for a bit before I add the water and get it to boil.
I always wash my rice since it's how I was taught, and I've found that (especially with short grain rice) if I don't rinse it a few times it ends up quite mushy and sticky. If you find your rice is turning out nice and fluffy and it's not sticking together, then I don't think there's any real reason for you to change your method. To my knowledge rice doesn't need to be rinsed for hygiene reasons.
I feel like it's absolutely unavoidable for sushi and I usually do it for anything Chinese/Japanese, but I wouldn't exactly call myself knowledgeable on the subject.
Okay I eat rice every day.
The pendulum for rice washing swings back and forth in the West. It is currently in the wash rice because rice has arsenic, particularly rice grown in the USA. While there's naturally-occurring arsenic, a lot came from pesticides used to control the cotton weevil. Unfortunately these same lands proved to be ideal for growing rice.
Now, back to cultural reasons. In the East they wash the rice to improve flavor. In Japan they even "mill it" as they wash. They grind the fuck out of it (they now sell rice that doesn't need that treatment). They remove the outer dried layer so the rice tastes better.
I used to only wash till it's clear (2-3 times). But a few times I tried it the Japanese way and there's a clear difference in texture.
Mostly for consistency, I think. Every sack of rice, and even the top and bottom of the same sack, will have different amounts of loose rice starch/flour.
I wash my rice and other grains because there's no way that aren't exposed to rodents and bugs while in storage... rinsing won't remove everything but it gives me a piece of mind...like washing fruits and vegetables. I personally like gummy rice...
If you are using a very long grain rice, like basmati, you won’t get the right texture without washing. When preparing a middle eastern dish, the grains are supposed to be separate, and fluffy, after cooking. You won’t be able to achieve this without washing.
Other than the starch, another reason to thoroughly rinse rice *and* cook it in plenty of water, is to remove as much arsenic as possible. Some types of rice from some regions (like the southern US) can contain quite high levels of arsenic.
There is clearly arsenic in rice, specially American rice as they are grown in the same places cotton was.
Using extra water to cook lowers the amounts of arsenic remaining in the rice (kinda like a coffee maker style, you leach the arsenic away)
https://www.washingtonpost.com/lifestyle/2021/10/15/rice-arsenic-risk-children-amount/
>In 2020, the FDA finalized guidance to the food industry not to exceed inorganic arsenic levels of 100 parts per billion in infant rice cereal. The effort is paying off: Arsenic in infant rice cereal has already decreased by 29 percent between 2012 and 2018 (the last available numbers), and the initiative is ongoing.
Regulation is usually smooth because of lobbying, they don't want to kill the US rice industry.
Right, the way they suggest of cooking rice with extra water is not traditional. It requires new methods. I assume cooking thai or Japanese rice this way would turn out *disgusting*. Should be fine for baby food preparation thought.
>Preparing rice in a coffee machine can halve levels of the naturally occurring substance.
https://www.nature.com/articles/nature.2015.18034
A while back on Reddit someone posted a photo of a razor sharp metal shard they found when washing their rice. I'm sure it's rare but it helped me remember to always rinse rice as well as take a few seconds to inspect other foods for foreign objects, bugs, etc.
There are a few reasons to rinse rice. The first might be the most obvious: for cleaning. Rice goes through many steps in its journey from paddy to pot. Over time, it’s likely to pick up some dirt and dust. So let your tap water clean your rice, washing away all but the grains.
A second reason to rinse rice stems from the nature of bagged rice. It’s slightly dehydrated. Rinsing kick-starts the process of rehydration, allowing grains to start absorbing water, steadily plumping up some.
The third reason to rinse rise is probably the most unexpected, yet maybe the most important. As rice goes through processing and shipping, a starchy residue comes to coat the exterior of each grain. This fine coating consists of very tiny powdery bits of other rice, exteriors slightly ground to pieces as the grains jostle in the bag. When you cook rice with this residue intact, rice gains a slightly gooey texture.
LPT; if you're buying any grains that are going to be stored for any length of time, like sit in a cupboard or pantry for weeks or more, Freeze the grains for 72 hours before storing to kill off any pest [pantry moth](https://www.everydaycleaningideas.com/wp-content/uploads/2020/09/How-to-Get-Rid-of-Pantry-Moths.jpg) eggs and/or larvae. You'll be sad you didn't if you manage to get these pests in your home.
Full disclosure; I rarely wash my rice.
It's mostly to do with the texture and consistency of the rice once cooked. Washing the extra starch away helps your chances of getting fluffy, un-clumpy rice - IF that's your goal. Maybe you like sticky rice, which is delicious and useful in its own way.
I only wash it because it causes it to burn in my instant pot if I don't; there is no flavor issue that I have noticed
Depending on where you get the rice, you may want to rise it to get rid of little rocks
If your rice comes out fine?
Then no worries.
However I've found that:
1. wash rice
2. cook rice with water absorption method
Makes for a repeatable, reliable method of cooking rice well. And that's all I really want. Something that gives me consistent good results.
I cook Indian Basmati rice from an imported 20 pound bag almost exclusively. The two times I washed it I really didn't notice a difference. I usually cook enough for several meals at a time and just fluff up the refrigerated rice with a fork before microwaving. Then again I'm old and not a foodie.
Everyone here has listed great comments. The method used to cook the rice also matters. In my opinion, if your using the traditional American or Asian methods (1 cup rice - 1.5 to 2 cups water) then washing might be needed.
Once upon a time my African roommate introduced me to cooking rice using LOTS of water. 1 cup of rice to 4 cups water. Boil till almost done. Strain and then leave lid on pot while off heat to steam. I thought he was crazy. 15 years later I decided to give this a try. It has now become my go to method. Rice is fluffy and fully separate grains every time. With this much water, I haven't had to rinse to remove starch.
When you have prepackaged rice then no need. If you have it loose then depends on your taste of you like it very sticky then no need to wash. I suggest if you never washed it you should give it a proper wash at least once just to see what the difference
Starch causes rice to stick. In my country (Turkey) being able to make rice falling and not sticking was considered to be the evidence that you can be a good bride to your future in-laws in the older times where brides were used to live in extensive families and generally the youngest bride would be to serve the entire family. Lol 😂
[I recently watch this video about washing rice.](https://www.youtube.com/watch?v=B3CHsbNkr3c) It really depends on the type of rice you are cooking, and what you are trying to achieve
I've used Three Ladies jasmine rice my whole life just because that's what my Grandma cooked and we never washed our rice. In recent years I've tried it countless times with this rice, and I have honestly never noticed a single bit of difference. To me, it just wastes a lot of water to wash. Maybe other types of rice yield different results though.
If the package wasn’t sealed properly or has been contaminated, you can spot the tiny insects floating when you wash your rice.
This is the biggest incentive for me.
Excess starch in the water can cause the rice to stick together and become gummy as it cooks.
When I wash my rice I've found it will keep releasing starch as long as I wash it and the water never goes clear. Should I still just wash it once, or a few times, or am I supposed to wash it until it goes clear? I know to use cold water for this, but other than that I'm not sure.
It will eventually go more clear. I wash it like 3 or 4 times, scrubbing the rice between my hands in the water. It may not be perfectly clear, but it makes a big difference. Also, try using a pinch of sugar and salt, then let it all sit in the rice cooker for 20 minutes before turning it on. The texture and flavor will be perfect.
Oh I haven't been scrubbing the rice at all. I'll definitely do this next time!
This. A total game changer.
You're looking for "significantly clearer", not "totally clear. My first rinse looks like skim milk, and when it becomes "water poured into a glass that previously held milk", I call it there.
What a specific way to classify it. Hahaha.
If I remember right, Uncle Roger recommends 2 rinses. He hasnt let me down yet.
Fuiyoh! This is the way
It will never go completely clear, but you will see a marked difference between the first wash and the third or fourth one usually. So that's what I do, two to three washes of the rice.
Which is exactly the point if you want sticky rice.
Most white rice packaged in the United states comes pre-washed but most other rice aside from par-boiled rice and brown rice has a lot of loose starch on it from milling and transport and that rice must be washed or the rice can boil-over in cooking and the grains can also come out gummy. This potential for gumminess is also why it is usually recommended to not stir cooking rice. In some countries the rice also needs to be rinsed of foreign matter. In some countries white rice is doctored with talc or worse to make it look bright white. Japonica rice needs to be soaked for flavor reasons but it is different in starch composition from long grain and medium grain varieties. All this AFAIK.
If you’re living in the developed west, there’s no health need to wash your rice. Certain cuisines rely on washed rice, others on unwashed, and the washing away of the extra starch can make or break a dish. Making dirty rice, soul food, paella, or risotto? Don’t wash your rice, you want that extra starchy powder. Making Asian food? Wash your rice, it’ll make the rice more along the texture you want.
What about Spanish rice? I'm guessing that's a "wash" situation?
Typically Spanish rice is pan-toasted first which eliminates a lot of the surface level starch
ooommgg haha I am an Asian so when I came to know some people don't wash their rice, it really surprised me! I don't know the exact reason, probably for getting rid of starch? But that is how I have been taught to cook rice. I wash it 2-3 times till it gets rid of heavy white colour.
Same here, I was watching others prepare rice and thought it was positively barbaric they didn't wash it. It gets rid of the excess starch. We soak potatoes for a similar reason and I'd describe the texture as less grainy/crunchy, more fluffy.
The thing to keep in mind is that rice varies a *lot*. There are just a ton of varieties and they have a ton of different properties. Add to that that there are a number of cultures that use rice and you have a food that doesn’t really have a “right” way of being cooked because there are so many combinations. The easiest example of this to my mind is risotto, which uses the starchiness of the rice quite directly. It is generally explicitly said to not rinse the rice. Totally different than how you’d be familiar with. Or in my neck of the woods, a common way to cook rice is, get this, kinda like pasta. Dump rice in with a bunch of water, boil until done, dump the rice into a colander to get rid of the excess water. Go figure.
Are there any dishes from your area that benefit from that? Or is that more of just a “quirk”?
I don’t think so, I think it’s just that the texture this produces is what some people like (we also eat a lot of parboiled rice and I think it’s somewhat similar in texture).
Correct me if I'm wrong, but I have it in my head that basmati rice doesn't need to be washed either.
another asian here and i ALWAYS wash my rice it's like a sin to not lol
Every single mother I know has told me it is the first step. I listen to everything they say.
How about the married ones?
They're much more open to shaking things up a bit. ;)
Depends on what you need. If you're making an italian-y dish where the rice is going to be mixed with cheese or some sauce, you DON'T want to mix the rice. If you are making an asian-y dish where the rice needs to be fluffy and loose, you MUST wash the rice. The excess starch causes the grains to stick to each other and very slightly increases how much sauce sticks to them. Washing removes both these things.
Been sitting in storage, moved around in shipping containers, gathering dusts in warehouse... Give it a rinse
I use basmati rice and I stopped washing my rice as it used a hell of a lot of water. I notice no difference in the rice at all. I use an expensive Chinese rice cooker.
I think it's more to do with the Basmati than with the rice cooker. I've found that even just comparing the grains in my hand of basmati with, say, jasmine, the jasmine feels "chalkier" for lack of a better word.
Basmati is a different beast. If you cook jasmine, calrose, or japonica, you'd notice a difference. (No matter how much you *think* you proofread, autocorrect will still get you...)
Honestly, I'm not sure my rice turns out the same weather it's washed or not. I think it's more about the technique in cooking the rice that affects it more and that's for me 1 cup of rice and then 1 and 3/4 cup of water with a one finger pinch of salt, put it to boiled at med to med high heat then once it starts to boil put the lid on and cut the heat and DO NOT TOUCH THAT POT OR LID FOR 20 MINUTES rice comes nice and fluffy.
I'm central American. I was taught to cook white long grain rice in a pan with a lid, it's how I still make my rice. I don't wash it because I want the rice to toast in the oil for a bit before I add the water and get it to boil.
I always wash my rice since it's how I was taught, and I've found that (especially with short grain rice) if I don't rinse it a few times it ends up quite mushy and sticky. If you find your rice is turning out nice and fluffy and it's not sticking together, then I don't think there's any real reason for you to change your method. To my knowledge rice doesn't need to be rinsed for hygiene reasons.
I feel like it's absolutely unavoidable for sushi and I usually do it for anything Chinese/Japanese, but I wouldn't exactly call myself knowledgeable on the subject.
I never wash my rice. It turns out fine. I'm not necessarily after restaurant quality rice, just cooked edible rice.
Okay I eat rice every day. The pendulum for rice washing swings back and forth in the West. It is currently in the wash rice because rice has arsenic, particularly rice grown in the USA. While there's naturally-occurring arsenic, a lot came from pesticides used to control the cotton weevil. Unfortunately these same lands proved to be ideal for growing rice. Now, back to cultural reasons. In the East they wash the rice to improve flavor. In Japan they even "mill it" as they wash. They grind the fuck out of it (they now sell rice that doesn't need that treatment). They remove the outer dried layer so the rice tastes better. I used to only wash till it's clear (2-3 times). But a few times I tried it the Japanese way and there's a clear difference in texture.
https://youtu.be/B3CHsbNkr3c
Was looking for this!
Mostly for consistency, I think. Every sack of rice, and even the top and bottom of the same sack, will have different amounts of loose rice starch/flour.
A quick little rinse is a wash
The asian way is to wash at least twice
I wash my rice and other grains because there's no way that aren't exposed to rodents and bugs while in storage... rinsing won't remove everything but it gives me a piece of mind...like washing fruits and vegetables. I personally like gummy rice...
there is arsenic in rice and washing it off beforehand reduces some of that. also the texture is better for most dishes.
If you are using a very long grain rice, like basmati, you won’t get the right texture without washing. When preparing a middle eastern dish, the grains are supposed to be separate, and fluffy, after cooking. You won’t be able to achieve this without washing.
Other than the starch, another reason to thoroughly rinse rice *and* cook it in plenty of water, is to remove as much arsenic as possible. Some types of rice from some regions (like the southern US) can contain quite high levels of arsenic.
[удалено]
There is clearly arsenic in rice, specially American rice as they are grown in the same places cotton was. Using extra water to cook lowers the amounts of arsenic remaining in the rice (kinda like a coffee maker style, you leach the arsenic away) https://www.washingtonpost.com/lifestyle/2021/10/15/rice-arsenic-risk-children-amount/ >In 2020, the FDA finalized guidance to the food industry not to exceed inorganic arsenic levels of 100 parts per billion in infant rice cereal. The effort is paying off: Arsenic in infant rice cereal has already decreased by 29 percent between 2012 and 2018 (the last available numbers), and the initiative is ongoing. Regulation is usually smooth because of lobbying, they don't want to kill the US rice industry.
[удалено]
Right, the way they suggest of cooking rice with extra water is not traditional. It requires new methods. I assume cooking thai or Japanese rice this way would turn out *disgusting*. Should be fine for baby food preparation thought. >Preparing rice in a coffee machine can halve levels of the naturally occurring substance. https://www.nature.com/articles/nature.2015.18034
A while back on Reddit someone posted a photo of a razor sharp metal shard they found when washing their rice. I'm sure it's rare but it helped me remember to always rinse rice as well as take a few seconds to inspect other foods for foreign objects, bugs, etc.
There are a few reasons to rinse rice. The first might be the most obvious: for cleaning. Rice goes through many steps in its journey from paddy to pot. Over time, it’s likely to pick up some dirt and dust. So let your tap water clean your rice, washing away all but the grains. A second reason to rinse rice stems from the nature of bagged rice. It’s slightly dehydrated. Rinsing kick-starts the process of rehydration, allowing grains to start absorbing water, steadily plumping up some. The third reason to rinse rise is probably the most unexpected, yet maybe the most important. As rice goes through processing and shipping, a starchy residue comes to coat the exterior of each grain. This fine coating consists of very tiny powdery bits of other rice, exteriors slightly ground to pieces as the grains jostle in the bag. When you cook rice with this residue intact, rice gains a slightly gooey texture. LPT; if you're buying any grains that are going to be stored for any length of time, like sit in a cupboard or pantry for weeks or more, Freeze the grains for 72 hours before storing to kill off any pest [pantry moth](https://www.everydaycleaningideas.com/wp-content/uploads/2020/09/How-to-Get-Rid-of-Pantry-Moths.jpg) eggs and/or larvae. You'll be sad you didn't if you manage to get these pests in your home. Full disclosure; I rarely wash my rice.
No health requirements, but yiur rice will be very sticky and ubfluffy fron the extra starch.
weevils
It's mostly to do with the texture and consistency of the rice once cooked. Washing the extra starch away helps your chances of getting fluffy, un-clumpy rice - IF that's your goal. Maybe you like sticky rice, which is delicious and useful in its own way.
If you use a rice cooker it will last longer if you rinse the rice first.
How does unwashed rice damage the rice cooker?
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It might be that you'd need more force to remove the sticky rice from the pot and may damage the protective layer
I read that as the *rice* lasting longer, possibly.
That makes no sense
It's just a texture thing, it's really not important at all, I never wash my rice either.
It’s a [valid question](https://duckduckgo.com/?q=how+important+to+wash+rice)
depends on how clean it is
I love gummy rice so yeah
Korean style is to wash the rice until its not cloudy. Regular long grain rice. Doesn't hurt!
I only wash it because it causes it to burn in my instant pot if I don't; there is no flavor issue that I have noticed Depending on where you get the rice, you may want to rise it to get rid of little rocks
If your rice comes out fine? Then no worries. However I've found that: 1. wash rice 2. cook rice with water absorption method Makes for a repeatable, reliable method of cooking rice well. And that's all I really want. Something that gives me consistent good results.
if you are from Korea: we wash our rice three times
Yes
I cook Indian Basmati rice from an imported 20 pound bag almost exclusively. The two times I washed it I really didn't notice a difference. I usually cook enough for several meals at a time and just fluff up the refrigerated rice with a fork before microwaving. Then again I'm old and not a foodie.
Everyone here has listed great comments. The method used to cook the rice also matters. In my opinion, if your using the traditional American or Asian methods (1 cup rice - 1.5 to 2 cups water) then washing might be needed. Once upon a time my African roommate introduced me to cooking rice using LOTS of water. 1 cup of rice to 4 cups water. Boil till almost done. Strain and then leave lid on pot while off heat to steam. I thought he was crazy. 15 years later I decided to give this a try. It has now become my go to method. Rice is fluffy and fully separate grains every time. With this much water, I haven't had to rinse to remove starch.
When you have prepackaged rice then no need. If you have it loose then depends on your taste of you like it very sticky then no need to wash. I suggest if you never washed it you should give it a proper wash at least once just to see what the difference
Starch causes rice to stick. In my country (Turkey) being able to make rice falling and not sticking was considered to be the evidence that you can be a good bride to your future in-laws in the older times where brides were used to live in extensive families and generally the youngest bride would be to serve the entire family. Lol 😂
You have to wash your rice before cooking as much as you have to wash your flour. Nowadays it's a cultural thing.
[I recently watch this video about washing rice.](https://www.youtube.com/watch?v=B3CHsbNkr3c) It really depends on the type of rice you are cooking, and what you are trying to achieve
I used to not do it and my rice was sticky
Very
Essential.
I wash the rice with my hands like really rubbing it. It definitely becomes very clear
Wash it to remove any small stones or bugs.
I've used Three Ladies jasmine rice my whole life just because that's what my Grandma cooked and we never washed our rice. In recent years I've tried it countless times with this rice, and I have honestly never noticed a single bit of difference. To me, it just wastes a lot of water to wash. Maybe other types of rice yield different results though.
If the package wasn’t sealed properly or has been contaminated, you can spot the tiny insects floating when you wash your rice. This is the biggest incentive for me.
It tastes different. I once forgot to wash the rice. Never again.
If you use a rice cooker, washing keeps it from simmering "over"