Is it true that steamed rice does not need to be washed before cooking?

Rice groats are the most popular in the world. But, despite this, the question remains open: is it necessary to wash steamed rice for pilaf, risotto, side dish, and other dishes? It can not be answered in monosyllables. In one case, it is necessary to wash the grains, in the other it is strictly forbidden.

Why wash rice at all?

Many even from grandmothers and great-grandmothers remember the installation of washing rice groats in 7 waters. This process is long and not very pleasant. First, the rice is poured with cold water, then carefully rubbed with your hands. Finally, the turbid liquid drains, and the procedure is repeated several more times. Sometimes it seems that the water will not become transparent. Is it necessary, and why?

Why do you need to wash rice before cooking:

1. To wash away dust, dirt, chemical elements (for example, talc, which is sometimes sprinkled with cereal to give whiteness). There really is a need for washing if the cereal is of poor quality or sold by weight in bags. But if the brand is known, and the manufacturer monitors the quality of its products, then you can safely pour the rice from the packaging directly into the pan and cook it like that.
2. To make rice more crumbly. Initially, white rice covers a layer of starch. That is why when washing the water becomes milky. If the starchy coating is not removed, when it comes into contact with water, it will turn into gluten, the grains will stick together and the porridge will be homogeneous. Of course, this is good for a dairy dish or dessert, but not for pilaf.

What is the difference between steamed rice and ordinary rice and is it necessary to wash it?

Steamed rice is not a grain variety, but a method of processing it. The production of steamed rice involves first soaking the unrefined grains, and then steaming under high pressure. After steaming, the rice is dried and ground. The output is a translucent grain of gray or amber color. Ordinary rice is not steamed, but is ground immediately.

Steaming has several advantages:

• Firstly, it allows you to save up to 80% of the beneficial properties of cereal crops. The fact is that most of the vitamins and minerals are located in the rough shell of the grain, which is immediately removed during the production of ordinary white polished rice. Steamed rice is processed unpeeled. From exposure to steam, valuable substances seem to be sealed and go deep into the grain.
• Secondly, starch is partially gelatinized from high temperatures. When cooking, such a groat does not break up, keeps its shape well and does not stick together. Porridge turns out friable, as they say, "a picture to a picture".

Do I need to wash steamed rice before cooking? Not if the cereal is of good quality. This is indicated by the absence of impurities, debris. All grains should be the same in shape and color, without chips.

Results - when do we rinse and when not?

There are many varieties of rice:

• Camolino,
• Basmati
• red,
• black tibetan
• brown wild
• Arborio
• Valencia
• Jasmine etc.

Between themselves, they differ not only in shape (long or round), but also in color, taste and even composition. Each variety contains a different amount of starch, is digested to a greater or lesser extent.

But rice such as Arborio contains 2 types of starch altogether - amylopectin on top and amylase inside. During cooking, the center of the grain remains slightly hard (al dente), but at the same time Arborio is well digested and absorbs all tastes and smells. It is this property that makes it indispensable in the preparation of risotto.Of course, such rice that it remains sticky, you can not wash. Just as it is not recommended to wash off the starch when cooking milk porridges, mucous soups, rice broth, the basis for rolls, sweet desserts. Wash rice only when you need to get it after cooking friable. In particular, it is proper to wash rice for pilaf and for garnish with meat or fish.

So, steamed rice does not boil and does not stick together thanks to a special production technology. It always turns friable. It is advisable to wash it only when the grains are cut or dirty. It is impossible to cook soft homogeneous porridge from it - for this it is better to take a white round-grained variety.