This is absolutley not true. You read this somewhere. Probably written by an Oriental. To be honest, I did it for many years too.
But try this yourself, multiple times. I'm telling you - absolutely zero difference in appearance, taste, or texture.
Maybe it affects the feng shui or something?
100% kitchen urban legend
Youre simply wrong and probably a shitty cook, in which case no matter what you do you come up with shitty rice.
Yes, washing rice before cooking can make a noticeable difference, primarily in its texture. Washing removes excess starch from the surface of the rice grains, which helps prevent the rice from becoming sticky or gummy when cooked. It also removes dirt, debris, and sometimes even trace amounts of arsenic.
Here's a more detailed explanation:
Benefits of washing rice:
Improved texture:
Washing removes excess starch (amylose) which is responsible for stickiness. This results in fluffier, less clumpy rice.
Reduced stickiness:
If you're aiming for separate, fluffy grains, washing is essential. Dishes like pilafs, stir-fries, or salads benefit from this.
Removal of contaminants:
Washing helps eliminate dirt, dust, and debris that may be present on the rice grains, as well as trace amounts of arsenic according to some culinary experts and studies.
Improved taste:
Removing some of the starch can also contribute to a cleaner, fresher taste.
Is there a scientific reason to rinse rice before cooking it?
This is mostly applicable to
white rice. When you're washing or rinsing rice, the surface starches are moved, and with shorter grains have an amylopectin type of starch.
[Editor’s note: Amylopectin is a water-soluble starch. Amylose is mostly water insoluble starch; it can be partially broken down with heat.] Amylopectin basically wants to be sticky; it wants to hold hands and be best friends with other amylopectin starch. Amylose starch is in longer grains, and that's more a longer starch that doesn't really like holding hands. Basically, when you wash or rinse rice, you remove some of that amylopectin to help the grains separate and not stick together.