I found this article pretty interesting… it seems to contradict the current cooking zeitgeist
I 100% don’t believe this article.
Me too. There is always rice sludge on the lid of the rice cooker and dribbled down the sides if I don’t do at least one rinse. Definitely better texture too.
The washing away of some(…) microplastics and arsenic sounds nice, and I’m not concerned over the loss of whatever trace minerals white rice would even have.
White rice in the US is enriched with various vitamins, in a sad attempt to replace the nutrition stripped from milling away the outer part and bran. Better to just eat brown rice, though it also has more arsenic. Ah, isn’t modern food lovely.
There are so many whole grains besides rice though. And in theory they aren’t arsenic-laden…
Sure. I just meant as far as rice goes. Quinoa is a good one, or amaranth, buckwheat or even corn.
I believe the article, in the very narrow thing it actually claims, which is that the starches that come off of rice in washing don’t matter much in how sticky the rice is. That’s mostly down to what kind of rice you’re using. Short grain is stickier, longer grains are not.
I’m still 100% going to wash my rice because I don’t want to deal with the cleanup on that extra starch, it gets everywhere. And while I haven’t had bugs in my rice for a while, it happens sometimes.
the starches that come off of rice in washing don’t matter much in how sticky the rice is.
100% blatant bullshit, painfully obvious to everyone who’s ever cooked rice and tried to cut that specific corner.
The article does seem to accurately portray the findings of the peer reviewed research that it links to. Not saying that it’s infallible, but probably worth considering.
Don’t wash your rice for any kind of flavor reasons. Wash your rice because there might be bugs in it.
Tbf, there’s also bugs in your flour. And dirt in your salt and sugar.
Arguably salt is dirt. You mine it out of the ground afterall (unless it’s sea salt).
It’s almost like these are agricultural products that come from outside.
😱 ew like in the ground?!
Sorry I was trying to channel Brawndo.
Makes sense, it is what plants crave.
I’ve eaten rice all my life and was taught to wash rice before cooking it. I’ve seen and eaten the starchiness that happens when not washing it and the difference is very noticeable. Rice was very gooey and starchy when not washed, versus a nice firm and chewy rice you would get from a restaurant when you do wash. Also washing it can clean out any bugs or dirt. It just made sense imo
tldr; no
(Yes if you’re a clean freak)
You don’t wash rice for cleanliness. You wash rice to remove excess starch.
Yeah, the study said it has no effect on the stickiness of the rice.
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
The popular press report says that washing doesn’t make a difference. The actual, paywalled study says they did find a highly significant interaction between washing and type of rice, which is a level of statistical sophistication that a food writer might not grasp. In fact, even the scientific authors seem not to have commented much on the interaction.
In their data, it looks like washing 0-amylose glutinous rice makes it more sticky, while washing medium-grain 21% amylose rice even just 3 times makes it less sticky, and that 13% amylose Jasmine rice is just kind of all over the place or not systematically influenced by washing. They didn’t do a big table of adjusted post hocs, so it’s difficult to tell which specific groups are different from which others.
They also cooked the rices differently, using 1:1.3 rice:water for the glutinous and 1:1.6 for the medium and Jasmine, which obviously might confound their observations.
I agree. Also depends on the rice. Basmati doesn’t seem to stick like most white rices.
But if you read the article you’d have seen that prewashing to remove starch makes no difference. That’s literally the point of this article.
“Culinary experts claim pre-washing rice reduces the amount of starch coming from the rice grains. … Contrary to what chefs will tell you, this study showed the washing process had no effect on the stickiness (or hardness) of the rice.”
And traditionally it was washed for cleanliness. The new wash to remove starch is a modern concept some people clearly started to say to sound smart with no evidence or science and it took off. Read the article
I read the article. Why I mentioned it wasn’t for cleanliness.
You don’t wash rice for cleanliness. You wash rice to remove excess starch.
But then you answered it’s to remove starch?
Well whatever it does there is a significant and noticeable difference between washed and unwashed rice.
This article is either wrong in what it’s measuring or has measured it incorrectly.
You just say whatever you want to move the goalpost, instead of just admitting you’re wrong, huh?
You do remove starch my washing it. The article says it doesn’t create less sticky rice.
This was the question in the article. They did a test of unwashed, washed 3 times, and washed 10 times, then compared the rice. The scientists found no difference between the samples. They further speculate that the stickyness level of the rice has to do with the starches that leech from inside the rice.
The article goes on to talk about how, depending on how (and where) the rice is processed, you may want to rinse rice to remove bits of husk, dust, pebbles, and possibly arsenic or microplastics.
Now, having said all of that, take the results of the study with a grain of salt. Washing 3 times isn’t going to do much of anything, and 10 times doesn’t actually tell us that they washed the rice properly. As soon as the starch is wet, it’s sticky. You really have to rinse and agitate the rice, and wash until the water runs clear. Maybe that also leeches some of the more available starch from inside the rice, but the difference is noticeable to anyone who cooks rice on a regular basis. So I’m not going to question the suggested mechanism of action, but I know how to make rice that is and isn’t sticky.
Im glad they mentioned the debris. My mom always told me they (family when they were in Vietnam) used to wash rice because of the pebbles, dust and bugs that may get into it. The water makes the bugs move which made it easier to pick out. She does it now because of the dust or whatever that may be on it. Never heard of the starch thing until watching youtube videos.
Still going to wash my rice though. Its better this way.
This is the reason I wash rice. Empty hulls, dirt, and bugs naturally float so it’s easier to take them out. We use brown or red rice so it’s not as “clean” as polished white rice. Also, even if the study says washing doesn’t do anything, the fact that the water turns a different color when rinsing shows that something gets removed when washing.
Yeah, this really sounds like some scientists that don’t know how to wash rice.
The article says washing doesn’t have an effect on the starch content (at least any starch that contributes to stickiness)
I’m aware. I read the article.
Thanks deeply_moving_queef
💨
Finally. That’s what I got out of the article as well, but it also confirmed my bias
Naah, just use it as is. In fact, throw some extra dirt in there and spit in it for good measure. It gives it character.
As a cook with an Asian wife I say: don‘t wash it for Italian risotto and other creamy stuff, but do so for everything else. If it could be dirty rice, rinse it once.
我不吃饭!
