Are you supposed to wash rice? 

In this brief guide, we will answer the query “Are you supposed to wash rice?” and will discuss the benefits of washing the rice before cooking them.

Are you supposed to wash rice?

Yes, we are supposed to wash rice. As others have stated, it is to remove part of the starch. However, someone said that that is the most essential factor, which I believe is incorrect. I make a livelihood selling rice, and I’ll explain to you why rice should be washed before cooking. It’s filthy as hell. While the unmilled rice is drying in a field, it is vital to ensure that it is not taken, thus it is common to see dogs wandering around as an alert in case of intruders.

 Now, these dogs will urinate and defecate close or even on top of the rice, and I suspect that some of this will end up on the rice after it is milled and bagged. It is not possible to wash the rice before it is bagged since it will damage the rice. As a result, if you are going to cook rice, you should always clean it. 

I wash my rice before cooking to remove surface starch, not because I’m concerned about filthy rice. Washing rice prevents sticky or clumpy finished rice by keeping the grains separate and fluffier overall. Some rice recipes are better with the starch left in, but I like fluffier rice for regular cooking. So, it’s not required, but it’s how I love to prepare mine. But it’s not a deal-breaker. To address the question, it is only necessary to wash it if you have a preference for the texture. 

Why do we have to wash rice?

What works for one rice variety won’t work for the next, according to Chowhound. If you’re making risotto with short-grain rice, the starchy layer of the rice contributes to the dish’s creamy texture, so washing isn’t necessary. If you wash white rice, you’re likely to lose some of its nutritional value because some rice processors add nutrients (to make it healthier).

The Chowhound also cautions against repeatedly washing and soaking rice. Rinsing cleans grains, whilst soaking jumpstarts the cooking process and produces a fluffier texture. If you’re using a rice variety like Indian Basmati, you’ll need to wash and soak it before cooking it. If you’re dealing with medium- and long-grain rice, it’s likely that you’ll need to wash it not just to remove dirt, but also to remove any chemicals that may have been employed in the milling process. 

Giving rice some time in clean water also removes surface starch, which can cause the rice to clump together or have a sticky feel (via The Kitchn). The Guardian also advises that not washing rice may result in odorous rice that degrades faster. While The Guardian suggests washing rice in cold water and gently whirling the grains before dumping the water out, The Kitchn suggests placing rice in a strainer and then running cold water over it. The run-off from your rinse will appear hazy at first, but don’t anticipate the murkiness to go away quickly, since the water will never be totally clear, no matter how long you wash the grains. 

Mistakes did while cooking rice

• Without a doubt, rice is the most delectable variety of grass to grow in a marsh. That is not a compliment to be taken lightly. Rice has been consumed by people for as long as they have lived in homes. Rice comes in as many varieties as there are locations to produce it, ranging from the familiar, highly processed white rice to whole-grain brown rice and red to black wild rice grown in Asia. 

• Much of this advice will ultimately boil down to “your method and tools should depend on what you’re cooking,” but there are a few pearls of wisdom to gain when it comes to equipment, most notably your choice of pot. A pot with a broad bottom will hold and transmit heat more effectively. Thick bottoms are essential for boiling rice in the absorption technique, where steam pockets play an important role in cooking.

• Many proponents of rice washing argue that industrial byproducts of the milling process (such as talc) remain on the end product. According to the claim, pre-washing aids in the removal of excess starch and other unwanted residues. Most locally produced rice is talc-free, although imported strains such as basmati may be. While flavored and fortified rice mixes common in Western supermarkets don’t require pre-washing (after all, you’re paying for convenience and flavor!), A few rinses with cold water will result in fluffier, more distinct grains. And many more.


In this brief guide, we answered the query “Are you supposed to wash rice?” and discussed the benefits of washing the rice before cooking them.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.