Ah, rice. Such a splendid variety to choose from: whole-wheat, white, black, red, thai, basmati... In this period – when we all trying to improve our chef skills –even preparing a simple dish of rice can become an epic feat, whether it's from grandma's recipe book or a recipe taken from the web. Because sometimes we're told to rinse the rice and sometimes we're not. Well, which is it?
Why rinse the rice?
Why should we ever rinse rice in the first place? What does this do? The aim is to eliminate, at least partially, the starch that rice is rich in. In this way, you can obtain well-detached grains and soft – light rice that is perfect for salads, cold dishes or side dishes. Historically, rice was probably washed to remove any impurities or pebbles after purchasing it from the farmer.
How to rinse rice
To wash the rice, transfer it to a narrow mesh strainer that you will put inside a bowl. Fill the bowl with cold water and move the rice around with your hands. Drain the rice and continue washing it under running water until the water is clear.
When should we wash rice?
Let's start with when it should never be washed: to make risotto! If we want a creamy, wave-like, invigorating dish, starch is a fundamental "ingredient.” Eliminating it would be a shame.
It is essential to wash the rice for sushi and pilaf rice, but in general for all oriental-style recipes, salads and sautéed rice dishes. Don't forget to rinse (and dry) the rice if you're planning a wedding: You don't want any dark suits to get stained by rice grains after the ceremony, do you?
What kind of rice needs washing?
Since it is a useful practice (especially for oriental recipes), the following varieties of rice will benefit from this step: basmati, jasmine, Thai rice, red and black rice. This is categorically forbidden for risotto rice, such as arborio and carnaroli.
