Why rinse basmati rice?
Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by other people that have, presumably, spent the extra 15 minutes rinsing.
If the stickiness is the difference, as suggested in this thread, then I would suggest that not rinsing the rice would make eating rice-based thali a lot less traumatic because the grains would clump together more easily.
Best Answer
Sometimes rice is polished using talcum powder, which is one reason you would need to rinse it. Another reason would be to get rid of extra starch. The extra starch cause the rice to clump and stick, which isn't what you are looking for with basmati rice. Normally you just rinse it until the water runs clear.
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Quick Answer about "Why rinse basmati rice?"
Rinse the rice for a few minutes. The water does not need to run perfectly clear, like when rinsing Japanese rice, but rinsing helps get rid of starch that can make your rice sticky. Add salt to the rice in the pot, before pouring in the water. This helps the salt absorb into the rice grains.What happens if you dont rinse rice?
This friction between the dry grains of rice creates starch dust that coats the grains. If the grains aren't washed before cooking, this residual starch will gelatinize in the hot cooking water and make the cooked grains of rice stick to each other.Is rinsing rice necessary?
Rinsing the rice removes any debris, and most importantly, it removes the surface starch that otherwise causes the rice to clump together or get gummy as it cooks. You can use a bowl or a strainer to rinse your rice. The method isn't as important as simply doing it.How to wash basmati rice
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Answer 2
I am wondering if the origin of this step in the recipe comes from recipes written in India, and have been copied over into western book without asking this questions.
I do know that many times in India, rice is stored in sacks with some kind of insecticide (usually boric acid) applied to it. So there's always a need to wash the rice before it's cooked.. So maybe this step comes from that..
Answer 3
Rinsing is a matter of personal taste. The idea is that it removes excess starch from the rice, which if left in can result in a 'gloopy' consistency.
I'm not sure why anyone would spend 15 minutes doing it though - I rinse my rice about six times (fill the saucepan, tip it out, repeat).
Answer 4
Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice.
Usually Basmati is used Pilau style, or in a Biryiani, then the grains are slightly coated in some form of fat (oil, ghee, etc), so the starch you would definitely want rid of.
Answer 5
I have never washed any rice before cooking and every grain is perfect and separate. Perhaps its the way I cook rice. I put a little oil in the pan, sauté for a few minutes, then add the water and salt, mix it and cover until its ready. Always perfect.
Answer 6
I used to rinse basmati rice prior to cooking by steaming in a closed pot. Then I got fed up and couldn't be bothered. Nothing changed - the rice remains fluffy.
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