Is washing rice really still necessary?

[JustinY.]

Washing rice or not washing rice, we can all agree that we shouldn't wash rice after cooking it to avoid the wrath of Uncle Roger.

[TheVaughnillaIce]

As a Filipino, it’s really strange to me that there are people who don’t have a huge sack of rice in their homes

[HandToolRescue]

Ya, but have you ever tried power-washing your rice?

[yumnuska]

Adam, I just love how thorough and open minded you are. You don’t judge what “best”, just share what you’ve managed to learn.

Thank you.

[DanFlores]

For some reason, I really liked those map shots with the handheld camera.

[JohnSmith-kwbe]

This video made me understand the importance of food science for the first time. I used to think food science mostly as a chemist making synthetic flavors. But the knowledge of all the different facts of rice provided here made me open my eyes and be fascinated by it. Thank you.

[root]

Ok, Dr Wang is literally overpowered when it comes to being a rice expert. A three tiered expert (traditional, educational and industrial).

[AhnkoCheeOutdoors]

Born in Japan, raised in Hawaiʻi, my family's preferred rice variety was medium grain sticky rice from California. Back then during the whole of the 1960s, and into the early 1970s the rice came covered in a talc powder which kept the rice dry, discouraged insects, and extended the shelf life. This talc had to be washed off before cooking and eating. Not sure when the rice processors stopped using talc, but glad they did.

[diegoparga]

Found a pebble in my rice once. My dentist bought a new TV.

[GaussianBluff]

I stopped washing my rice a year ago and I gotta say, the money I'm saving on detergent sure adds up.

[geanthony]

Here in the Philippines, I occasionally bite into tiny pebbles when my rice isn't washed properly. Which is probably why rice fortification did not work here. Washing rice was necessary.

[javierdaniel]

Grandma and mom always washed their rice before cooking and browned/toasted it slightly to add some flavour prior to adding water for cooking. Just discovered this channel, this is awesome, you're doing a great job!

[spapeztheoctopus]

“I would encourage you to think about whether someone else’s rice is in any way a threat to your rice” my man just said philosophy on our asses

[jesseprins]

I grew up in Japan, and while I will always wash my own rice (due to tradition and personal preferences), you make great points and I entirely agree with those points. Keep being awesome.

[TheRealGuywithoutaMustache]

"This is a very culturally charged topic"

Asians: Yes. Yes it is.

[mbrecker]

Another thing to take into account is the quality of the rice. Even though I've being cooking mostly the same brand of long white rice for years their quality has shifted a lot. At first it didn't contain a lot of free starch and it was great to cook without washing just by using the exact amount of water. I don't know what they did, but the amount of free starch grew a lot. If you try to cook it like that now, by the time the grain is done, the rice will be stuck in a jelly like texture. If you try to cook it like pasta without washing the starch will grow on top of the water until it falls from the pot; if you let the lid on it gets even worse. You even need to wash it around 10 times to get almost clear water out of it. For me both methods are valid, though for the first one you need a decent rice.

[juddvance]

Adam, how about a video on types of rice: jasmine, basmati, long grain, short grain, etc and where they are advantageous? I never realized washing rice was bad for risotto until you explained it.

[knightrider]

This reminds me of a story I heard about a recipe that called for cutting a chicken in half at the start. Turned out the reason for cutting the chicken in half was due to the size of the pot grandmother was using.

[pwenkojammy]

Why are people on Youtube able to make presentations with a wealth of information like this in under 20 minutes but professors at my university can't make a lesson nearly this engaging and easy to absorb and dense in information....

[candybabyeagle]

Great video! I didn't know about the arsenic problem. I mostly buy Jasmine rice out of Thailand. But it's good to know. I figure each dish would require washing or not washing according to the cuisine. Just as the dish dictates whether you use jasmine, basmati, long grain or short grain rice. I hadn't heard of the"pasta" method of cooking rice before. Cool to know. I use a zojirushi rice cooker except for Mexican rice. Your videos are always very educational. Thanks for all the effort you put into them.