Rinsing and Soaking

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
An initial rinsing of the dry rice removes surface starch and thus a source of added stickiness. Some rices, notably basmatis and Japanese varieties, are either soaked in water or allowed to rest for 20–30 minutes after washing; they thus absorb some water, which will speed the subsequent cooking. Brown and wild rices can be treated similarly.