Grains of good Japanese rice (often short, the type used, among others, for sushi) are first placed in a bowl or pot with cold water. They are gently “massaged” with the fingers, mixed, then the water is poured out and the operation is repeated several times – until the water becomes almost clean. This way excess starch and dust are removed from the grain surface. Then the rice is soaked for a short time (depending on the variety), and then cooked with the proportion of water determined in Japanese cuisine – so that each grain maintains the perfect consistency.
As a result, after cooking the grains are slightly shiny, slightly glued together (but not clumped) – this is exactly the effect that Japanese home kitchens and restaurants intend. It’s not just aesthetics, it’s a texture that “normal” cooking sometimes doesn’t offer.
Better texture and taste
Rinsing removes excess starch that may occur during cooking turn into a sticky coating and cause the rice to become clumpy or “mushy”. Thanks to the rinsing process, the grains become more expressive – they reflect light, retain their form, and the flavor and additives penetrate the rice better. It’s not just a matter of “nice” rice – it’s a matter of its consistency, which many Japanese cooks place great importance on.
In addition, rinsing removes possible dirt, dust and particles generated during transport and grinding – although this may be a less visible effect, it does have an impact.
Cooked rice is lighter, more “open”
Think: rice, which is not just a tangle of grains every whole, springy grain. Rinsing helps promote this. In the Japanese tradition, such preparation is treated as an expression of respect for the ingredient and the process – safety and flavor enhancement in one.
This is where it gets interesting – and at the same time: you need to keep a certain distance from promises like “washing removes everything.” Here’s what research and experts say.
- In a study by the Society of the Chemical Industry published in 2018, it was shown that rinsing and cooking rice significantly reduced the concentrations of cadmium (Cd), arsenic (As) and lead (Pb) in the grains.
- According to an article in Massive Science: “Properly rinsing rice can reduce the concentration of heavy metals such as chromium, cadmium, arsenic, lead“.
- On the other hand, a report by the Food and Drug Administration (FDA) indicates that rinsing itself has a minimal effect on arsenic content – a much greater effect is achieved cooking in a large amount of water and pouring off this water – like pasta.
Rice rinsing is not a fashion or an unnecessary ritual, but a practice that really makes sense, confirmed by research and opinions. It improves taste, texture and helps reduce impurities. It won’t completely remove heavy metals or microplastics from grains, but it’s a good step towards a healthier and better prepared meal.
Sources: Terazgotuje.pl
