To wash or not wash rice?

Question

I have always been told to wash rice to remove the starch. However I have just been watching Delia Smith and she says not to as it removes some of the flavour and nutrients, aslo it can break the rice and cause it to stick. Now I don't know the best way, any ideas?

Answer 1

Wash the rice under running water for about 20 seconds [a large metal sieve is the best container] then drain the water : wash it for another 20 and drain again : wash again and see that the water is clear. This is necessary because the processing of rice [removal of hulk et c.] includes talc which is definitely not good for your insides. Anything else that is washed away in the process will reduce the calories. Long grain rice tends to be less sticky than medium or broad grained rice : if you don't want the rice to stick a couple of drops of olive oil [or other oil or margarine or butter or other oily foodstuff] in the water will stop it from sticking. I've been cooking rice for more than 30 years.

Answer 2

Wash Rice

Answer 3

Depends on the rice. As a general rule rice should not be washed
but, rather very lightly fried on olive oil, I mean short and it should
not turn brown, pour cold water over the hot rice. This could be
a little complicated because it is the Brazilian way and I would guess
that Smith does not know about rice milled in Brazil. Also you have
to take into account if you are talking about polished, parabolized,
and what are the seeds, there are so many. So Pal, buy "Uncle Bens"
and cook in plain water for 20 minutes without adding anything.
When I say "Uncle Bens" I mean the bagged rice, they have
several types, use the white rice and not the brownish. You
could also try Uncles Ben‘s 7 grains, it a great nutrient but not
for curries. The bags will serve 4 portions, cut open and there you
are. Incidentally, I am not an Uncle Ben‘s salesman and only
cook occasionally because my wife cooks and I wash. Take it easy
on yourself, remember loose rice can turn into a terrible mush, the
bags keep the rice loose and neutral. Have a good meal - Iain

Answer 4

As a rule, I do not wash rice. Instead, I make sure that however much rice I have, I double the amount of boiling water. Add a tiny amount of oil to the rice before adding the water and mixing well, will prevent the rice from sticking to the pan. Once the hot water has been added to the rice, stir once and then cover. Keep to a very low heat, and do not disturb for 15mins, so that the rice is steamed, thus getting rid of all the water. There is then no need for sieving and rinsing.

Answer 5

I am a food hygienist and the reason we should wash rice before we use it is due to a bacterium called Bacillus Cereus, found in grains, cereals, soil etc, this bacteria is a spore former and is found in the dust in rice therefore washing the rice before preparation removes the majority of this bacteria. Before cooking, rice is non porous but once cooked the rice becomes porous therefore enabling the Bacillus Cereus bacteria to be soaked into the rice if it is not rinsed away in preparation. This bacteria is a spore former which means that cooking cannot kill it, it just basically puts on a protective coat when the temperature becomes too hot, it will not multiply in spore form but once the rice has reached ambient temperatures again, i.e, been left to cool, the bacteria will multiply rapidly.

I always wash my rice before cooking and never leave rice at room temperature to cool if you want to re use it later. You should run your cooked rice through cold water as soon as you have prepared it,and refrigerate, if you are to reheat it at a later date. Always try to use fresh where you can.

Answer 6

Wash,wash and keep washing till the water runs clean. (unless of course it is aboria rice for rissotto)

I learnt to cook rice in Japan working part time in a little restaurant. The old mama-san would be aghast at delias ignorant suggestion. Delia can kiss my bum. That woman murders food.

Answer 7

my wife is Japanese and she washes the rice thoroughly in cold running water, some of the impurities that are usually found in a sack of uncooked rice rises to the top and is washed away. Makes sense if you've ever seen a rice paddy you'd know that other plants, grasses etc are often growing in with the rice, unless of course the farmer uses too much pesticide etc. Wash well.

Answer 8

if you want it separate and fluffy don't need to wash it put a little oil in a pan heat it up put in rice but keep stirring or it will burn when it starts to get that clear look pour in boiling water about an inch above the rice add salt put on tight fitting lid turn heat to low and no peeping for about 10 Min's the water should be gone by then take off the heat and add a bit of butter if you like. fluff up with a fork if its a bit too hard when you turn the heat of leave the lid on a bit longer the steam softens it up

Answer 9

If you need rice that is seperate, and less likely to stick together, my advice is to use a converted or par-boiled rice such as Zatarains or Uncle Ben's. If you do not absolutely need the rice to be seperate do not wash it. it does remove some of the vitamins (B-vitamins are water soluble)
It can also lead to broken grains, if you get to vigorous. I use rice mostly in Oriental dishes, Chili Rice, and to eat with Gumbo, and all of these work best with a rather sticky rice, so this is not an issue.

Answer 10

you always wash the rice to get rid of the dirt and all the pesticides that may have been used. when your rice is ready always empty the whole thing in a kind of sieve to drain and to stop the cooking process,,,,, give it a shake if it sticks a little bit,,,,, and always add the rice at the end to the sauce never cook together