To rinse or not to rinse rice; that is the question. Which way you swing on the issue can have a drastic impact on the final outcome of your cooked rice so you’ll want to listen up. The answer is, for most types of rice, you should defo rinse. For others… not so much.

Rinsing rice helps remove excess surface starch which can cause the rice to become overly sticky and clump together during cooking. You get more separate grains and a fluffier outcome. Also, washing rice can help eliminate contaminants or surface dust. Our Asian and Subcontinental friends are frankly grossed out at the thought of not rinsing rice, so that tells you everything. Long-grain rices, like basmati and jasmine, should 100% be rinsed, and so should most Korean and Japanese types, which are shorter grain varieties like koshukari. (Although there are premium Japanese rice varieties such as sasanishiki and shinmai, that don’t require rinsing as they are polished to a high degree). You DON’T want to soak rice for risotto or paella as both dishes are correctly creamy when cooked and rinsing will stuff that up properly. 

Some recipes will ask you to soak your rice before cooking. Basmati, jasmine and Bhutanese red rice are the kinds of rice that benefit from this as soaking helps the grains absorb water more gradually as they cook, giving a uniform texture and reducing the overall cook time. Parboiled or pre-cooked rice has been partially boiled in the husk, reducing the need for rinsing as most of the surface starch has already been removed. Unlike many other rice types, glutinous rice absolutely needs a good soak before cooking. The reason? Soaking glutinous rice for an extended period allows the grains to absorb water, swelling them and making them more elastic in the process. This hydration process is essential for achieving the signature stickiness associated with glutinous rice. The soaked grains, when cooked, release starches that create a cohesive, slightly chewy consistency—ideal for delectable treats like sweet rice dumplings, Thai mango sticky rice, or Japanese mochi.

In addition to texture, soaking also helps reduce the cooking time for glutinous rice. The hydrated grains cook more evenly, ensuring that each bite is a perfect balance of softness and chewiness. Without soaking, you risk ending up with unevenly cooked, underwhelming glutinous rice.