Rice is one of the most popular cereals in the world and, therefore, is part of all the greatest culinary traditions. The large consumption in food can foster cultural contrasts when chefs from different backgrounds confront each other, even on simple issues such as rinsing the rice. In much of Asia, where rice has been grown since the dawn of time, it is inevitable to wash it so that it can be steamed perfectly. In many Western countries, lumps are tolerated and the habit of adding powdered vitamins before sale has reduced this practice, which is even considered harmful from a nutritional point of view. Whatever you've been taught, you might want to try washing it at least once to give a simple bowl of rice the dignity it deserves.
Steps
Part 1 of 2: Rinse the Rice
Step 1. Pour it into a bowl
Choose one that is large enough to have room to mix. Alternatively, you can use a colander with very small holes that allow the water to stagnate and flow down slowly.
Step 2. Add the water
Fill the bowl with running water until the contents are completely covered. The quantity should be three times that of the rice.
Step 3. Turn with clean hands
In this way, the grains will rub against each other, against the hands and along the edges of the bowl, losing the starch. Don't squeeze them too hard to avoid breaking them.
Step 4. Pour the starch-soaked water by tilting the bowl
Since the kernels are heavy, they will sink to the bottom of the bowl. Eliminate the water with all the residues floating on the surface. Pour it through the palm of your hand so the rice doesn't fall out.
- If the water seems cloudy or whitish, repeat the process by refilling the bowl with water;
- If you don't see any dirt or potentially harmful substances, you can save the water to add it to your recipe. You can also use it as a thickener for sauces.
Step 5. Mash the rice gently
At this point, many Western cooks just cook it. However, in Japanese gastronomy and other Asian culinary traditions, great importance is placed on cleaning the rice so that it acquires a softer texture. So, the next step is to "smooth" the beans against each other. Close your hand into a fist and pound the rice gently at a steady pace. Turn the bowl as you squeeze it to push it against the sides of the container and lightly squeeze the beans.
Step 6. Rinse and repeat
After squeezing it, pour more water, turn it and take it out. Crush and mix a couple of times, add more water and discard it. Repeat until the liquid becomes clearer and clearer. Depending on the type of rice and how it has been refined, you may need a couple of cups of water or a few minutes to wash it.
Step 7. Leave it to soak if you prefer
Transfer the wet rice to a metal colander. If you have time, soak it for at least thirty minutes. This way, the beans will absorb moisture, ensuring an even texture once cooked.
- If you keep it soaking it will cook faster. The time you will save depends on the quality of the rice and how long it has been soaked, so with practice you will get a better idea.
- This process enhances the flavor of the more aromatic qualities of rice, such as basmati and jasmine rice. Since the substances that give character to the grains are destroyed during cooking, your dish will be tastier if the cooking is shorter.
Part 2 of 2: Deciding when to Rinse
Step 1. Consider the effect of rinsing on starch
One of the main consequences of this operation is the removal of the starch present on the outside of the beans. If it is not eliminated, it can cause them to stick, creating lumps or favoring an overly full-bodied consistency. When steaming rice, rinse it to remove the starch and make it soft and free of lumps. However, if you need to make a creamy dish, like risotto, or compact, like rice pudding, you need the starch to get the right consistency. If you remove it, the result will be a watery dish.
- Rice with short and rounded grains tends to compact, while rice with long grains, such as basmati, usually separates and is drier.
- If you want to make a risotto, but the grains are dirty, rinse them and add two tablespoons of homemade rice flour to the recipe. This way, you will restore the lost starch.
Step 2. Eliminate contaminants
In the United States, most of the rice destined for the domestic market is washed before sale and contains few contaminants. However, those grown in other countries may contain soil, insects, pesticides, or pebbles. If you notice a layer of dust on the surface of the beans, it could be talc or another substance added to improve their appearance. It's edible, but if you rinse them, they'll cook better and be tastier.
Pollutants are more likely to be found than bags of loose rice
Step 3. Maintain nutrients when rice is fortified
The fortified white rice has been carefully washed and coated with a powder of vitamins and nutrients. If you wash it, you will eliminate most of these healthy elements.
- Typically, fortified rice grains are neither dirty nor contain contaminants, just a little starch on the surface.
- In the United States, some companies that make fortified rice advise consumers not to wash it for this reason. If the package does not carry this warning, you can rinse it for one minute without the risk of losing important nutrients.
Step 4. Consider the risk of arsenic for young children
Rice tends more than other cereals to absorb arsenic naturally present in water and soil. If it is part of the daily diet of a child or pregnant woman, it could impair the development of the infant or the fetus. The FDA recommends giving infants and young children a variety of grains (not just rice) to reduce this risk. The rinsing has only a small effect on the percentage of arsenic contained in it. A more effective method is to cook it in plenty of water (for example, one part of rice and six or ten parts of water) and eliminate the excess before eating.
Advice
- Although long grains (such as basmati ones) tend to compact less, the dishes in which it is necessary to use this quality of rice must have perfectly dry and separated grains. Because of this, some cooks spend a lot of time rinsing it until the water is completely clean. Rice with short and rounded grains is more sticky, but it is one of its characteristics. So, you may find it pleasant even after a couple of quick rinses.
- In the last twenty years or so, "pre-shrunk rice", or "musenmai", has spread to Japan. It undergoes a treatment that removes the sticky film, so it does not need to be rinsed before cooking.
- Try washing the rice and putting it to dry on a clean cloth.
