Should You Rinse Your Rice Before Cooking? Here's What You Need to Know to Cook Perfect Rice
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- Опубликовано: 21 фев 2018
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Rinsing rice can dramatically affect whether your rice dish will have distinct, individual grains or if it will have a creamier texture.
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Do you always need to rinse rice? In the test kitchen, we recommend rinsing long-grain white rice when we want separate, distinct grains. That’s because rinsing flushes away excess starch that would otherwise absorb water and swell, causing grains to stick together. To see if this was also true for other types of white rice, we gathered up three of the most common kinds called for in our recipes and cooked them, rinsed and unrinsed, in a few typical applications: We cooked medium-grain, high-starch Arborio rice in risotto, medium-grain rice in rice pudding, and steamed long-grain, low-starch basmati plain. After side-by-side tastings, we confirmed that for steamed rice, where individual grains are the desired result, rinsing improves texture. But for creamy dishes like risotto or rice pudding, rinsing compromises the texture of the finished dish. The bottom line: Unless you want a sticky, creamy texture, rinse your rice.
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God I love this format. No intro, to the point, no bullshit.
And no unnecessary background music!
I wouldn't call this unnecessary as background music for all their videos: ruclips.net/video/Q3E7L_RoyTU/видео.html
Seriously. I came here from a 17 minute(!) "why wash rice" video that started off by first going on this huge tangent, talking about the history of washing flour of all things. I'm here for the rice! 🤣
😂😂😂🤣🤣. My attention span has gotten worst over the years and this video is perfecto!!
fast and simple answer I love it man
thank you!!! for all your teachings!!! :)
Really helpful. Thank you! 😊
We did a study in homeschool one time..on countries that grow rice and how they lay the rice out along the road to dry and the cars avoid running over it supposedly and me animals supposedly don't poop or pee or walk on it down the road, however they taught us in our study to wash our rice really well on account of this is how it is dried long side of roads.
Yeah, that's not how rice is dried in the United States, and it comes pre-washed. Most commercially-available rice in the US is grown in California, so...
Excellent. Nice to know I don’t have to rinse brown rice.
Great video, always wondered about this.
Thanks for watching!
Unless you need the rice to be sticky, always wash it. The pot will even be easier to clean.
I washed the jasmine rice I used to eat all the time and it stayed sticky, so no worries about that. I use a non-stick rice cooker and it is always easy to clean.
MAGA MAN that's nice but alters nothing I said. There are recipes and even food types that require a lot of stickiness, such as sushi. They do not wash white rice when it is used for some purposes and many people still use stove top pots.
@@macnutz4206 Lol, a little secret to get that really sticky rice. Use vinegar rice. It's literally called "sushi" rice in most non-asian supermarkets. XD
Very Informative.
I never rinsed rice in the past, but I started rinsing recently when I bought a bag of rice from Uruguay. It was good rice, but too starchy and thus mushy. Once I learned that rinsing would help, I started rinsing until the water was clear. The rice came out very nicely! Now I rinse all the time.
Thanks so much for this, so useful
We're glad you found it helpful! Thanks for watching!
I rinse my rice until the water runs clear, even brown rice. I also remove my shoes as I enter my home. You never know what's sticking to it.
Harvey H Ew!
I rinse my shoes over my rice. It sometimes turns white rice into
You just have to do it twice. Not untill it's clear. I suspect your rice is bland tasting and easily breaks. Try wash it twice and not under the faucet. Wash it first throughly and let the sediments float for a few seconds. On the 2nd wash, do it lightly and let it settle again.
Harvey H Good idea. Some rice is treated with pesticides like arsenic. Even in small amounts, the damage is cumulative.
I cook my shoes before rinsing them. This way, I get perfect shoe rice everytime. I also like to use my socks as garnish and the stench really elevates the rice.
Some enriched rice should not be washed. Otherwise you'll be washing away the vitamins that are added at the mills. They actually added iron, niacin, thiamine, folic acid etc. Being gummy actually depends more on the ratio of water added to the type of rice. There are numerous variety of white long grain alone. Some require more water than others. Other than enriched USA products, you better rinse thoroughly.
As with many things from ATC, this is great advice if you are from New England, with New England tastes. My wife is from Asia. We buy rice in 50 lb. bags. We cook it daily in an automatic rice cooker. Heck, when we had kids at home, we had hot rice in that cooker 24/7. And we never rinse our rice. Never have. I guess if you want to have nice separate grains of rice, rinsing might help. So would eating Uncle Ben's. We'll stick to the truly fluffy rice that holds together when you eat it. Un-rinsed.
I find that rinsing the rice gives it a firmer bite, that’s just my opinion
I'm with David Kuhns on this one. I grew up in the Midwest, where the moms all cooked Rice-a-Roni and Uncle Ben's. I didn't like rice at all. It was hard to get a decent bite with none of the grains sticking together, making it tedious to eat, and it was almost flavorless. Found rice the way the Kuhns like it one day and have loved it ever since.
I'm not sure what you all are buying but every bag of the fragrant rices that I buy -- Basmati and Jasmine mainly, say to rinse before cooking. They add chemicals to help against infestation I assume and it washes right off. I'm talking the large canvas bag type pkging. Anything processed I don't bother, but it's never as good as starting from the raw grain.
Ever heard of arsenic.
All my Chinese friends wash their rice ....
If your rice has been parboiled, which most white prices are, you should always rinse the rice. I use hot water, and rinse then drain in the pot ai use to cook the rice. The manufacturers parboil to lessen cooking time. However this process covers the grain in starch making the grain look white. Rinsing uncovers the dark, marked, and blemishes grains which I discard before cooking.
I level the rice in the bottom of pot, add about an inch of water then cook uncovered on high heat for about 10-15 minutes until water level has dissipated to level of the rice. I turn the burner to low, cover with lid, and cook and additional 10 minutes. I turn off the heat fluff the rice with a fork. This produces perfect rice. I got this technique from an Asian cookbook, and now this is the only way I cook white rice.
I’ve taken Chinese cooking classes where the Chinese teacher, whose family has owned restaurants for decades, taught us to rinse rice in hot tap water until water runs clear. I always thought it was to kill bugs/eggs.
Thanks. Subscribed
I still find brown rice needs rinsing. Less foaming up and spilling out of the lid despite low temp.
Does it make a difference for converted rice?
how about when u fry it? (or toast the rice along with the sauteing).?
Lived in Japan for a few years and picked up a few things on rice cooking. There is a video out there on RUclips with a rice vendor from Japan giving some very good instructions on rice cooking. Generally, rinse 3 times than let the rice soak in the water (preferably overnight) but at least 30 minutes before cooking. I have found that I get the best rice when I do that. I know people have their own way of doing things that work for them and I think that is great. Of course what type of rice are you cooking I think is important as well. Some people like the fluffy rice while others prefer the sticky type. In the long run do what works for you as you are the one that is eating it so who really cares what my opinion or your opinion really is. Variety!!
I would love to see a comparison of the different types of rice
Thanks for the suggestion, we'll pass it along to our team!
Do you still need to wash parboiled rice? If so then what's the point of it?
Asian dont rinse the rice under running water, but wash and pour away the cloudy water for 3 to 4 times - because waste more water under running water, and mums always want to keep the cloudy water to water the garden.... we are prudent and never waste anything even the unwanted rice water 🤣
In NYC apartments we don't pay for water
Pro tip. Put rice in a strainer then strainer in a bowl and fill the bowl until it just covers rice. swirl with your hand then leave it for a little bit.
Remove water and repeat process until water is almost clear
Am I psycho doing this? Rice-gang
What about the practice of soaking uncooked rice in water prior to cooking. Especially for brown rice, would this also help to leach out the arsenic found in rice?
The FDA has a nice summary. There's a chart at the bottom. www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm
What's the most efficient way of rinsing Rice though I wonder.
I always feel like I'm wasting so much water, like 3 gallons of water for 3 cups of rice.
At least that's about when the water starts to become clear.
I don't use a strainer. I put it in a pot and add some water (maybe a cup or so). Then I stir it with my hand a few times and decant the water, leaving the rice behind. I think after 2-3 times it comes out pretty clear. Cheers!
Yep that's what I do also, I was just guestimating 2-3 times = 2-3 gallons lol.
I use a strainer just to empty out the water quicker and to catch any rice that comes out with it.
Yeah. 2-3 gallons is a BIGLY amount! Bahaha! ;-)
Watch Me DIY It
That's how the sushi masters do it
I use the removable pot from my rice cooker. I just swish some water around in the rice and pour it out a few times until the water is clean (and I get rid of the few grains that float on top of the water instead of sinking like the rest of it does). I tried a rice strainer, but it doesn't seem to get rid of as much dirt and they suck to clean because they won't hold any water.
Do you need to rinse (then dry) rice before grinding it up to make rice flour?
You don’t
I saute my rice before adding water. When it's rinsed it doesn't saute well. I prefer to cook without rinsing.
Selenia Rivas-Sharma , I sauté rice unless I use a rice cooker for convenience. My mother always sautéed rice.
What about arsenic in the rice.
i hate the rinse in strainer method and seems a bit wasteful of water and takes too long - i place rice in rice cooker pot, fill with water swirl and drain, repeat an avg of 3 times done - plus you can see in the pot if water is clear and free of starch
seems your method would use more water, doesn't take very long under cold running water for it to run clear
It's an empirical question - we should find out
+DCARA06 yeah I actually tried the ATK method because it looked easy and seemed efficient - but my guess is that because the rice is all stacked on top of each other you don't get a good rinse of the grains, even when trying to agitate it - whereas in the pot method, you have more space for the water circulate to clean around the grains - that's just my experience - but I can't account for the water used though
It's okay, Earth's surface is seventy percent water, you're pot of rice won't matter.
your "wasted" water evaporates and condenses into clouds. clouds turn into rain/snow which turns into spring water after getting filtered by the ground at around 20m deep. This in turn is your every day tap water so unless your tap water costs more than oil you're pretty safe to use it wastefully. A completely different matter is polluting the river systems which in turn pollute underground water.
I thought the reason was to not only rinse off starch but also any dirt, similar to dry beans
No, the process of turning brown rice into white rice not only removes the bran layer from the grains, but it would remove any dirt as well.
SeikiBrian No, the process if bringing all commercial rice to market is a dirty one. Most rice is imported and should be rinsed. The instructions say to wash before cooking.Whether it comes from the u.s. or is imported
+ Vi Isaac -- "Washing" is not the same as "rinsing until clear," and not all brands of rice suggest rinsing before use.
@Jeremy Davidson "In fact, most American rice brands say NOT to rinse."
I seldom follow the manufacturers' directions. I'll go by my own experience, reinforced by ATK's real-life experimenting in the test kitchen. Unrinsed rice will result in stickier rice than rinsed rice, but if I'm not making something meant to be eaten with hashi ("chopsticks"), then I may not want sticky rice.
@Jeremy Davidson You're correct. "Surface starch" is nonsense. I'm a Chinese biochemist who eats rice nearly daily. My mom used to soak and wash rice every time. In college, I became skeptical and started to ask professors, and they all said that it was unlikely to be necessary or true. So I actually did some experiments with starch assays, e.g. iodine. Sure enough, the water has very little starch. And the final rinse water didn't contain any less starch than the previous rinses, proving that the rinsing had little effect. Fact is, the starch is INSIDE the rice grains, which does not come out without heat. The reason "washed" grains MAY be less sticky is due to the grains pre-absorbing some water, which affects the processing of alpha- and beta-starches during cooking. It's also why parboiled rice isn't sticky. That has absolutely nothing to do with "surface starches." As you point out, the cloudy substance are vitamins that American manufacturers purposely put in to benefit consumers. People who purposely wash it away are fools. Since I'm no fool, and as someone who has no interest in wasting time or water, I've stopped rinsing rice. And frankly, as a scientist and a foodie, I haven't noticed any difference in stickiness.
what if u are going to fry the rice before boiling? what are the steps.(wash, dry over 2days or more, they fry)???
My theory of brown rice was correct!
I wash my rice 15 times in a bowl while rotating it briskly and clawing it and the water refuses to run clear. I don't believe the water runs clear after 2-3 rinses.
Please do boiled peanuts.
What about Enriched white rice? Clean that also?
Rice cooker review and comparison?
I
Thanks for being a fan!
I'm curious... what about Jasmine rice? Need to rise it or nah?
David T my question also. Unfortunately Americas Test Kitchen won’t answer us.
Do not rinse brown rice? I've been rinsing mine.....
But I add my rice to hot oil... to golden the rice... if waters in the oil it will pop ... I cook Mexican rice should I rinse it ??
I rinse mine when making Mexican rice and it doesn't pop
Yes, wash the rice before but make sure to strain it really well and let it sit on a strainer for a while before adding to the oil (source: my mexican mom)
Well rice is traditionally sundried in cement or flat surfaces before milling. Although rice now are much more "cleaner", there is still possibility of finding small stone or bugs. So ALWAYS wash your rice. Most Asian will say so. Even Brown or starchy rice should be washed.
That applies to unfortified rice, otherwise you'd be rinsing the nutrient spray on the rice grains.
I use the rice cooker and I never rinse my rice and I love the way it comes out with the little stickiness to it also keeps the flavor. Like Basmati or Jasmine
loveistruth 5*7* true , you right.
Rinse the rice in a bowl and use the output water to feed your plants!
Nicholas Krut really?
Just put it on a bowl, stir, pour. Repeat atleast 3x. Or until the cloudyness and black and brown objects are gone.
I find that if you rinse in that way too long, the rice will absorb some of the water and the remaining sticky layer will remain
Nope put the rice in a bowl of water and use you hands to mix the rice around, when the water is cloudy, drain water and add new water and repeat till water is clear
America's Test Kitchen - can you please comment about arsenic in brown rice? Many sources say arsenic is found in high amounts in the husk of brown rice but rinsing will remove 90% of the water soluble arsenic. And now you say to NOT rinse brown rice? I am very confused
If you've ever looked at the water after adding it to unrinsed brown rice, you will probably ignore his advice about not rinsing it.
You bet your ass I'm gonna rinse my rice. I buy that stuff in those big 40 lb sacks from the asian market. That stuff probably had rats crawling around on top of it while it was drying out in some shed in Thailand before it got to me.
We usually wash our rice twice. The first one throughly but not under running water. Remove sediment that are not rice. let the rice settle and the sediments to float for a few seconds. On the second wash, wash lightly and again let it settle. DO NOT WASH UNTILL THE WATER IS CLEAR. If you do that, the rice will taste bland and break easily.
I wash all the rice I eat cuz it’s an Asian rule and I usually rinse it 3 TIMES
No Need To Wash Brown Rice! 😏
No need to rise your brown rice? I rinse it because there is a good chance it is dirty.
EXACTLY!! Does anyone really think there are bathrooms and handwashing areas for the rice workers to use when they're working in the rice fields??? 😂😂😂
@@terrizierke8528 it gets cleaned when it’s milled tho… unless you’re from a third world country or something
@@connorstetts859 😂😂😂😂 ok...yeah....not clean enough for MY standards. You do you....I'll keep washing mine 😘. I'm old and have ALWAYS done it and NEVER, EVER made anyone sick from washing it. I wash my chicken with lime and water also. Yes...I bleach my sink and counters and keep everything clean. 🤷♀️
my wife insists on it at least three times
Smart wife!! Rice fields are dirty and nasty!! Wash your rice!!
@@terrizierke8528 believe me I know I used to work at lundberg
I always have heard that enriched rice should not be rinsed off prior to cooking is that true?
If you live in a condition of near famine, getting every last bit of nutrition from everything you eat is important, so not rinsing away even a little bit of added vitamins is a good idea. But if you're like most Americans, we get enough vitamins from all the different sources we consume, so rinsing the rice is an aesthetic choice: if you want fluffy, independent grains for a pilaf, rinse; if you want grains that hold together so you can eat them with chopsticks or mold them into sushi mounds, don't rinse. (I learned Japanese cooking before I learned French cooking, so I usually don't rinse much. I like my rice a little sticky.)
I live in America and I use Uncle Ben's rice (nothing fancy) and it says on the back of the box not to rinse the rice because it is enriched. My rice never comes out sticky however when I have used other brands like canilla and carolina rice they have been sticky.
+ Fran Brown " I use Uncle Ben's rice...My rice never comes out sticky..."
Yes, Uncle Ben's is "converted rice." It's highly processed compared to plain old ordinary rice, using a steam process.
Can you recommend a video on the difference in rice? I am very interested in learning about this.
+ Fran Brown -- That would be a great topic for a video; I don't recall ever seeing one, though. There's a little information here: www.cooksinfo.com/converted-rice -- but nothing in-depth. A video on the difference between all the different rice types and what to best use each type for would be nice. White rice, brown rice, wild rice, arborio rice, long grain, short grain...whew! It boggles the mind sometimes.
Rice pack tells me to rins for 30 minutes..... FUKK that 🤣. Thanks for the info
I learned to make rice while traveling through Asia in the 70s and 80s. I grew up on Minute Rice, but never bought or made it again after I returned to the States. I've never rinsed it, and it comes out great.
Too much water and it'll be gummy. Too little and it's undercooked & crunchy. That's it.
I just spent 40 minutes rinsing my rice. The water STILL wasn't clear, but my arm was hurting, so I gave up. How in the world does anyone get clear water in 5-10 minutes??? Gonna sell this rice cooker and go back to minute rice.
Several rice companies coat their rice with vitamins. Won't rinsing wash away this supplement?
@@vlc-cosplayer there is no Boiled rice in Asia.
If it's a steamed rice, once the rice is cooked.the moisture in the rice cooker will reach a balance that your rice is slightly sticky, chewy and can be pick up by chopsticks.
In this situation, the nutrients coat back on the rice.
If you rinse it ahead, they are not coming back to rice from the sink.
Here I'm saying about shortgrain rice.
A colander?!? Ai-yahhhhh!!!
I thought rinsing rice would wash away all the vitamin enrichment added to the rice?
I noticed the other day that on our bag of rice it said not to rinse for that reason. I still rinsed it 'cause I figured I'd get vitamins from other sources of food.
It's possible that maybe it's enriched with vitamins so people who don't have a lot to eat, but depend on rice and other staples have an adequate amount of vitamins in their diet? Just a thought.
You don't actually need very many vitamins. Actually the definition of vitamins could probably be something you need very little of. An orange for example, is probably enough vitamin c to last you for months.
that doesn't sound right, but I don't know enough about vitamins to dispute it
+Nyle Ramos He is not right about the amount, but an orange still contain a butt load of vitamin c. One orange of 130 gram contains ~94% of the recommended daily intake of Vitamin C. And that's the recommended amount, not the minimum necessary. All in one single orange. You can check the DRI (Dietary Reference Intake) for individual food items on nutrition sites if you're curious.
If you eat normal and somewhat healthy food you don't need supplements unless your doctor says so, it's just a waste of money as any excess goes straight through you. The supplement obsession is mostly fabricated by lobbyists and marketing people.
you dont really need all that fortyfiying and enrichment. they "enrich" everything today - rice, flour, cereal, even fucking water. also, the efficacy of all these added synthetic vitamins is questionable.
pfffttt.... I never rinse. I just use a bit extra water. Or, if making a rice + (something) dish or soup, I use even more water. Lazy means less worry over measuring.
Also means you've been eating it along with its dirt.
@@MarcoPolo-kb5dj Old school. Times have changed re rice production.
Always wash rice white or brown, you have weevils that lay eggs on the grains. You need to remove arsenic from the rice also. This is including rice grown in the States. any farm that used a lead or arsenical pesticides will have it in the soil. Rice will absorb this along with other pesticides. I use a 2 part water to rice and will soak and wash several times until the water comes clear. In making pudding, you can use tapioca starch as a thickener.
👏👏🍚🍾
you guys rock but please ....running water? not water wise. parts of america cant even get clean water without it coming from a bottle. you plan on having grand kids?
1 bowl of water, dip rinse 5 times, in a strainer, swirling. great info. otherwise and the format is very up to date.
Everybody I know rolls their eyes at me when they see me rinse white rice. 😒
Nigerians will roll their eyes if they see you NOT rinsing the rice XD.
Huh?
Another 90 sec to go a little more in-depth than the directions on the respective packages would have been appreciated.
Arsenic would say otherwise.
What's wrong with his bottom lip?
Most humans have asymmetric faces, as seen in eyes, noses, hairline, ears, and mouths. His mouth is simply asymmetric. Nothing is wrong with it.
Who puts a little dollop of butter in with their rice before cooking?
Fat people?
Oil
jack p kind of uncalled for don't you think? You could've voiced your concern in a more productive way possibly? No, forget that. Jump straight in with the bottom feeders.
jack p. Butter doesn't make you fat, carbohydrates from rice do. And it is bad to mix high fat foods with carbs. That's why I said "little dollop"
I do it AFTER!!! Mmmm. Hahaha!
this clip is a reason that I gave up a charter subscription to the magazine. This advice is pretty bogus for a home cook. It makes sense for a restaurant - maybe. But after years of trying all the different ways rinse don't rinse, numerous varieties long, short different colors and countries of rice. It doesn't matter unless you want to use arborio in a dish unsuited to that kind of rice.
if you already wash it and cook it in a ricecooker，theres no reason you rinsing rice........
you don't have to rinse black rice either
Rip to your sinks lmao
And you just dump all rice water down the drain? Come one "America's Test Kitchen." you're under informing your viewers. For shame...
What else would you do with dirty water?
It's not just 'dirty water', it contains tons of Lactic Acid Bacteria which you can make Cheese, lactobacillus serum, and EM-1 just to name a few...
Seriously Clark?
TheKingOfToast I'm pretty sure diluted starch water with traces of nutrients have very limited uses.
It was hard to pay attention to what he said because of the way his mouth only moves on one side of his face.
Joshua Langston I said the same thing lol.
Joshua Langston grow up
Vi Isaac You grow up
"There's no reason to rinse brown rice." Correct. You can skip that step and just deposit it into the trash where it belongs.
ayy lmao
LOL. I just bought some brown rice for the first time... ever... and I like it. It goes really good with my Crock-pot BBQ chicken.
Lol true
aaaah ignorance! Yes I needed some in the morning
When I rinse the brown rice, I do see some brown water (dirt?) rinse out. I also have the theory that letting brown rice sit in clean water for several hours before rinsing again can help to reduce the high levels of arsenic that can be found in brown rice.
Doesn’t apply to Asian.
Wash your rice. The reason to that no one talks about is insect particles and eggs. Wash your rice. 🪲
If you have to rinse your rice to feel good about what you are puttin ginto your body, you have the wrong supplier.