The first step of cooking most things is washing them clean, and that means knowing what needs to be rinsed and what doesn’t, including rice. While some things are given a quick rinse under running water to remove dirt, muck,
and dust (like fruits and veggies), grains such as rice require multiple washes and need to be gently rubbed by hand in order to purify them for cooking. This is because rice contains a lot of starch, which can make your grains gummy, clumpy, and sticky rather than loose and fluffy if the starches are not removed.
While rinsing rice multiple times is important — unless you’re making risottos or sushi that require the rice to be sticky — you might want to think twice before throwing away the water that is used to clean it. Doing so means you’re pouring precious starches right down the drain that could improve other dishes.
Much like pasta water that is saved to emulsify sauces, the starchy water leftover from rinsing rice is packed with flavor and can be used to thicken liquids like stews and soups. Rice water can absorb fishy smells, too, and even be used as an effective cleaning solution around the house, or applied as a beauty product on your hair and skin. But, it’s important to note that rice water from different stages of washing is best used for different purposes.
