Why wash rice? Because Japanese rice contains much higher starch and protein than other varieties, it needs washing to remove the excess. The stickiness of rice (from the starch) is important to hold the cooked grains together so that they can be eaten with chopsticks, but if it's too sticky it becomes chewy.
What Happens if You Do Not Rinse the Rice? If you do not rinse the rice, residual starch from the grains will gelatinized during the cooking process and create cooked grains to be of sticky texture. The rice will look more like risotto than the fluffy rice that are served at restaurants.
To best prepare Japanese rice to taste good as part of a meal, it's important to rub off any dirt or rice bran that might be attached to the surface of the grain. The rice absolutely needs to be washed before being prepared.
Togu: Washing Rice
Before cooking, white rice is first rinsed with water, then "washed" so as to remove rice bran from the outer hull: the word togu is used to describe this "washing," or rubbing together, of the rice 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. In some instances, such as sticky rice varieties like glutinous rice and arborio rice, this can lead to a very gummy texture.
What happens if you don't wash rice? Contaminants like water-soluble arsenic, lead, and cadmium are true, dangerous side effects of not washing your rice. Heavy metals get into rice plants via the polluted groundwater that floods rice paddies.
In short, the answer is yes. Washing and rinsing rice can remove some water-soluble B vitamins—this is especially true for polished, enriched white and parboiled rices labeled "fortified," which are sprayed with vitamins lost during the milling process, according to the Harvard T.H. Chan School of Public Health.
Not finishing one's meal is not considered impolite in Japan, but rather is taken as a signal to the host that one wishes to be served another helping. Conversely, finishing one's meal completely, especially the rice, indicates that one is satisfied and therefore does not wish to be served any more.
So, should you wash your rice? For common Asian varieties, like jasmine or basmati, Tan washes it at least twice, if not three times, just to get rid of the starch.
Washing rice prior to cooking is a common practice in Asia, where most varieties of the grain are native, however most European and other Western countries haven't widely adopted the method. Washing allows dirt to be rinsed away from your rice, says chef Jason Kim, owner of Korean restaurant Gochu.
The reason is to get rid of impurities such as dust, rice bran, and potential agricultural chemicals. There are some brands that are pre-rinsed before they are packed, but they are usually 20-30% more expensive.
The stickiness of sushi rice is due to its high amylopectin content. Amylopectin is a type of starch that is highly branched and water-soluble, and it is abundant in short-grain rice varieties like those used for making sushi.
Rinse basmati rice very well before cooking.
Wash a few times (4 to 5) until the water runs clear. This will help remove starch from the surface of the grains. Starch is what makes cooked rice sticky and gummy, so for fluffy rice, it is important to remove the starch.
Rinsing and soaking your rice is essential for good sushi rice. If you don't wash your rice, there will be too much excess starch on the surface, which could make the rice gummy and ruin its texture.
Rice, the main staple food of Japanese people, is cooked daily in Japanese households. As a staple, it holds a lot of value in Japanese cuisine and serves many purposes.
By washing white rice (where the bran has been milled), the excess starch is washed off, as well as the oxidized rice bran oil, which adds an unpleasant flavor to the cooked rice." Washing rice will also remove dust and debris and help the grains to be more separated, rather than sticky.
White Rice
Rinsing rice before cooking is an Asian practice to remove dirt, dust and excess starch; but it's actually optional. However, we recommend cooking with a little less water if you rinse, because, without the starch to absorb the bit of extra water, your white rice may turn out too mushy.
Over time, it's likely to pick up some dirt and dust. So let your tap water clean your rice, washing away all but the grains. A second reason to rinse rice stems from the nature of bagged rice. It's slightly dehydrated.
Walking and eating in Japan
Japanese tend not to eat while walking along or standing around on the street. However, it is acceptable to drink while standing aside a vending machine. Eating and drinking on local trains, but not long distance express trains, is also frowned upon.
When eating from shared dishes (as it is commonly done at some restaurants such as izakaya), it is polite to use the opposite end of your chopsticks or dedicated serving chopsticks for moving food to your own dish. Blowing your nose at the table, burping and audible munching are considered bad manners in Japan.
In Japan, crossing one's legs is seen as disrespectful. It is because when you do this you show the bottom of your feet to guests, and since they have picked up dirt, you are showing that dirt to your guests. This makes for very bad business relations.
A type of long-grain rice, the grains are slightly shorter and thicker when compared to basmati rice and become moist and somewhat sticky after cooking. Thorough rinsing to remove dirt and surface starch is highly recommended. Most major supermarkets sell both brown jasmine rice and white jasmine rice.
If you are thinking of washing your rice after it has been cooked, then don't. Rice is not meant to be washed after it has been cooked unless you want your rice to become soggy and sticky. By washing your rice after it has been cooked you will be rinsing off the nutrients such as carbohydrates and proteins.