Do I Need to Rinse Rice Before Cooking?

For most rice varieties, yes. Rinsing removes excess surface starch that coats each grain during milling and processing. Without rinsing, that starch causes the rice to clump and turn gummy as it cooks.

How to rinse it

Put the rice in a fine mesh strainer or a bowl and run cold water over it, stirring gently with your hand. The water will run cloudy at first. Keep rinsing until the water runs mostly clear, usually two to three passes. That cloudiness is the surface starch you are removing.

Which rice to rinse

White rice, brown rice, jasmine rice, and basmati rice all benefit from rinsing. Black rice benefits too. Rinse until the water runs mostly clear, though with pigmented rice like black rice it will never run completely clear due to the color.

The one exception

Do not rinse risotto rice (Arborio, Carnaroli, Vialone Nano). The surface starch on risotto rice is what creates the creamy, emulsified texture of a finished risotto. Rinsing it removes exactly what you need.

The Healthy Asian Salad with Gochujang Dressing and Black Rice and the Pan-Seared Halibut with Mango Salsa and Saffron Black Rice both start with rinsed rice.

Have a rice question while you are cooking? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.