The practice of rinsing rice, popularized on a specific video-sharing platform, involves submerging uncooked grains in water and agitating them to remove excess starch. This process is typically repeated several times until the water appears clearer. The resulting liquid is then discarded before the rice is cooked.
This pre-cooking preparation is believed to improve the texture of cooked rice by reducing stickiness. Removing surface starch can also minimize clumping, leading to a more fluffy and distinct grain structure. Historically, rinsing may have also served to eliminate impurities or debris present in rice before modern processing methods were widely adopted. While some advocate for retaining the starchy water for its potential nutrients, the primary intent is often textural enhancement.
