It is quite possible that the idea of washing rice before cooking has never crossed your mind. In fact, it is quite usual that in Europe we never wash the rice. However, in Asia (and especially Japan) it is customary to wash the rice used to make sushi. In fact, it is something that is done conscientiously, until the water with which these grains are washed is practically transparent.
This has to do with the fact that rice is particularly glutinous (that is, it tends to stick more) and too thick rice would make it difficult to prepare nigiri, among other recipes. However, even if it is to make white rice or Cuban rice, we could also wash the rice that we are going to cook for a simple reason: subtract starch.
It turns out that starch is the main enemy of loose rice and this is the reason why they ball up and stick together. It is enough to wash the rice once or twice, until the washing water is relatively white. From there we can make our rice as usual and we will make it looser.
Besides, there is no need to throw away that washing water either. As with the water used to cook pasta, taking advantage of the fact that it has taken this starch will help us thicken stews or sauces without, for example, having to resort to flour or excessively concentrating the flavors by reducing the sauce.
In fact It is not the only outlet for the water to wash the rice, as it can also be reused to wash dishes. This is because the starch that accumulates makes it easier for dirt or grease that has adhered to the dishes to be washed away.
As a last idea, the water from washing the rice can also be used to water our plantsso we don’t need to throw this water after cooking, but we can give it many more lives than we think.
Cover photo | Jocelyn Morales
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