Switched to rinsing my rice after 20 years because I finally looked up why people do it

Turns out it's not just about removing starch, i found an article from Serious Eats that tested 3 batches and the rinsed one came out 40% fluffier, which finally convinced me to try it on my jasmine rice last night - anyone else have a cooking habit they resisted forever?

3 comments

3 Comments

allen.kai8d ago

Washing it also keeps the pot from boiling over and making a mess on your stove.

karen3618d ago

The rinsed one came out 40% fluffier" yeah that's the stat that got me too. I was always too lazy to rinse my rice, figured it was just some old wives tale. But after reading that article, I finally tried it on my basmati last week and holy crap, what a difference. The rice actually separated instead of turning into a sticky blob. I think the thing that surprised me most was how much faster it cooked, like it didn't need as much water or time. Now I'm rinsing every type of rice I cook, even the short grain stuff for sushi rice. It's such a small step that makes a huge difference, I feel dumb for ignoring it for so long.

sandra_bennett596d ago

Rinsing helps but careful with that sushi rice, you don't wanna over-rinse it or it can get weird and fall apart. A quick rinse is fine for that. And @allen.kai you're totally right about the pot not boiling over, I noticed that too after I started rinsing. The extra starch is what makes it foam up and bubble over.

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