Off topic, but what kind of label maker do you use?

I always wash my rice. I agree that it kinda wastes water, but I limit it to three washes. I do find that it reduces the starch in the rice and makes it less sticky/gummy, which is important to me (and especially for Basmati, I don't think it's meant to be a sticky rice).

There's a certain amount of fine dust on rice that goes away when washed. The water even turns a little brown. I always wash rice, sometimes more than once.

I don't know about washing rice, but I always rinse it before putting it in the rice cooker. I don't care about germs or dirt, and haven't noticed much of a taste difference, but I have found it makes a big difference in texture, at least for brown rice (which is all I use, pretty much). It is much lighter and fluffier with the starchy residue rinsed away, it helps the grains separate, and cooks more evenly in the cooker. I am thinking of rinsing my steel-cut oats too, because I always get a papery film around the edges of the pan, that can mix in with the oats and make it lumpy.

I always wash my rice when using the rice cooker, otherwise the air vent gum's up and it overflows, I have noticed the difference in texture also. The water isn't really wasted as I water my plants with it.(I try to do this with all the rinsing water from my kitchen as I live in a desert environment)

I never wash rice because I find it rather messy. I would wash it if it made some sort of difference healthwise or food-safetywise.

I give it a quick rinse to get all the dusty stuff off and that's it. I like my rice a little on the sticky side so a quick rinse is all it needs. Some recipes do work better if the rice is less sticky, then is give it a more thorough wash.

Washing, for me, is never a question of sanitation but of the end product. If you're making something like fried rice or biryani (which are best with very dry rice) then I would definitely recommend washing your rice first. However, certain dishes like risotto don't require any washing whatsoever. As a rule, anytime you use basmati, you should wash your rice thoroughly beforehand.

I never used to wash my rice until I lived in India, where washing rice is essential to get rid of the little bugs that live in it. It's funny how things that used to freak me out (e.g., bugs in rice) became acceptable after that.

Now it's a force of habit. I rinse my rice and I do find that it gets rid of a lot of the starch. I prefer the taste.

just remember to never wash rice if you make risotto: the extra starch is necessary! I used to wash basmati (just once) and, since it didn't seem to make a big difference and the rice wasn't sticky anyway, I let it be.

I never wash my rice. I use a vegetable steamer and nearly always use short-grain rice, and I like it a bit sticky. It makes it easier to eat!

Washing rice??? Never done it. But, the only time I usually cook with rice is when I make risotto.

i wash rice as well - i make japanese rice in a rice cooker and if i don't it is way too gummy/gelatinous. even bought a little rice washer bowl for the purpose - it has a strainer in the lip that is small enough that the rice grains don't fall through.

MegP - the rinsing is the washing (i.e. soap is not involved). :)

I always wash because I use mostly basmati, and I notice a difference in texture, and I prefer it less sticky. There really isn't much water used in the washing - I use the rice cooker bowl, put a little cold water in, and swish it around; then just pour the small amount of water out.

I have never heard of people washing rice as a germ thing?? I'm pretty sure it's just about the starch...

I lived in Japan for a while, and was told to wash rice 7 times, or until the water runs clear. I do this with rice I'm using for, say, gyudon or with katsu, or with Japanese curry. It doesn't change the internal texture, or the taste, but the overall way the rice sticks together - and if I'm lazy, and only wash once or twice [which happens], I can certainly tell the difference.

@island_monkey, it is about the starch, I thought. I heard it used to be that they used talc to polish the grains and keep them from sticking (this is according to mi padre so take it with a grain of salt) and talc isn't good to eat so you had to wash it off.

I always wash mine, mostly from habit because Dad always washed his but also because I've noticed that it's stickier if you don't, and I don't like the paste-like texture it can get otherwise.

another rice washer here. Until I moved to Peru, i never cooked regular rice, I always used Minute Rice. (yes, shame on me) But when I first started cooking regular rice, I didn't understand why my rice was always really sticky. Then I learned about rinsing it. I was surprised at how much starchy powder washes off.

Catch the water and give it to your plants if you don't want to be wasteful.

I talked about cooking rice for arroz a la cubana here - http://kelly-whatwereeating.blogspot.com/2008/12/arroz-la-cubana.html

I've always washed my rice simply because that's how my father taught me to make rice ... but perhaps I'll skip it next time and see if I notice any difference!

I rinse brown rice, wehani red rice, any whole grain rice. Never rinse white rice of any kind. BTW, my mom cooked only long-grain white rice, and she washed it, rubbing it between her hands before cooking. She also cooked it the way Italians cook pasta, in tons of boiling salted water; she always drained the rice in a big fine-mesh sieve, and it was always perfect. I tried for years to replicate her technique and never could, so I stopped trying.

I rinse brown rice because it sticks to the bottom of the rice cooker if I don't. Anything other rice and it seems like a waste of time to me.

Should wild rice be rinsed??

I only cook (aged) basmati and arborio for risotto....

Arborio I never rinse, becuase it is supposed to be starchy.

Basmati I always rinse... at least 7 times (add cold water to pot, swirl with hand, dump water and repeat). Then, the rice is soaked in cold water for 20 min before heating to a boil in excess water and drained when al dente.

This is how I was taught rice should be cooked by a persian friend.

Rinsing basmati is essential. It brings out the floral and fragrant notes of the rice and minimizes the stickiness. It makes a huge difference in how it tastes.

Rice washer here, but I also use a rice cooker.

It was my daily chore through childhood to make the rice for dinner, which meant washing it seven times, measuring out the right quantity of water and setting the cooker. Now I just wash it once.

as an Asian, washing rice is truly ingrained (no pun intended) in your psyche. If you don't wash your rice, it just tastes funky - plus when you buy rice, you could still get little bugs, unhulled kernels, and just general nastiness.

the best tasting rice is one you've washed several times, then drained and you let it sit there for about 1/2 hour before you cook it. YUMMY!

In the US rice is relatively clean and does not require washing however it is also fortified with vitamins so if you wash it the nutrition is not as good.
This factoid is from the book Seductions of Rice by Jeffrey Alford and Naomi Duguid.

I've never washed my rice... It's never been an issue for us, and we make two or three cups at a time.

Out of laziness, never.

It's a cultural thing. My Korean roommate did. My Iranian roommate didn't. There was many a heated discussion in our house about how rice should be (sticky or not, rice cooker or pot, etc.). Rather educational. I don't rinse "American" rice, but the rice we washed was a 40# (you read that right) bag of sushi rice -- very starchy.

Yes, always wash. I also save the water from rinsing the rice and use it to water the plants.

I've always washed Calrose/Japanese-style rice because that's how my mother and grandmother do it. It does remove the enriched vitamins that they use on polished rice, but it also makes it tastier and less sticky. Since we use this leftover rice for fried rice, it's an important step.

However, I don't wash enriched long-grain white rice, mostly because it's in a little plastic package and I don't really care for it anyway (it's my husband's favorite, though). I do rinse brown when I cook it, but that's mostly because it's been sitting on the shelf the longest out of all the packages of rice.

Never... for Carolina long-grained cooked a la the big yellow Gourmet Cookbook. The best... it changed my life... I like my rice slightly sticky for stir-fry and curry. ( 1 1/2 c. rice... 2 3/4 c. water... 1 1/4 t. salt... bring to a boil and boil without stirring until large bubble holes appear and the top of the rice looks slightly dry. Turn heat down to simmer and cook 15 more minutes... take off heat and let sit 5 more minutes. Fluff and serve.)

Always... for basmati, jasmine and brown rices... I like these as separate grains and not gluey.

@picantel is right -
the best tasting rice is one you've washed several times, then drained and you let it sit there for about 1/2 hour before you cook it. YUMMY!

you wash it to improve the taste - brown basmati and jasmine rices taste dirty the few times i figured i'd be lazy and skip the rinsing. only time i skip it is risotto ... and i love the rice even more after it sits for 30 mins on the counter before cooking. it's softer.

I use Calrose type rice, but have use others and yes, I wash rice. While U.S. rice is relatively clean, I have always found some rice hulls and a few pebbles in each bag - so, always good to pick that stuff out...

The only time I do not wash rice is when making congee. In which case I want it to be gummy and gluey.

I absolutely always rinse my rice before cooking, and not because I think it is dirty. It makes a noticeable difference in the texture when cooked. Also, I don't do this anymore since I've gotten a rice cooker, but soaking the rice before cooking also makes a big difference. These two things make even the cheap, less-than-great quality U.S. supermarket rice taste good.

I've seen rice being dried on the streets in Vietnam. As beautiful and bucolic as that sounds, you really need to wash it.

depends on the recipe.. i mostly wash the rice couple times, unless if i'm making sushi, onigiri, risotto, etc, where you want the rice to be starchy and sticky..

it is like asking if we washed veggies before we cook...come on!

Always rinse with boiling water after its cooked - gets rid of all that sticky starchiness

I always wash and drain (3 times ) long grain rice like basmati before cooking. It tastes better and has a better texture too if washed and smells more fragrant too. Though I would not wash Arborio rice as it would affect the texture of the risotto.

always, otherwise the rice turns to muck in the cooker.

I never ever rinsed/washed rice until I bought an organic brown rice, which advised rinsing first to remove the extra starch. I ignored the instructions, proceeded with rice arrogance, and sure enough, it was gummy, sticky and a real mess. So, now I frequently rinse my rice.

For basmati, yes. You wash it until the water runs clear. That's quite a lot of rinses. It's what Madhur Jaffrey says to do, and she knows her rice.

I've never washed rice and it wouldn't occur to me to do it, unless a recipe specified.

I'm going to wash brown rice before cooking it this weekend (or soon) and see if I detect a difference. I know I've done it in the past, but no difference stayed in my memory.

I find washing rice so messy thought. I have washed it in a colander and also by filling up the pot with water and then holding the lid on the pot to drain it.

How do you all wash the rice? I don't currently have a rice cooker, so not an option to wash with that.

I never do. Just dont' think about it.

I never knew you were supposed to wash rice. Never heard of anyone who did actually....

I wash my rice. I never thought of doing anything else because this is the way my grandmother and my mother have always cooked rice. I thought everyone washed it.

I'm Chinese. We always wash our rice until the water runs clear. Otherwise the rice is not "right." So I also always wash rice for Japanese, Indian, and other Asian meals (Malaysian, Vietnamese, etc.). And I employ the different washing/soaking/draining/cooking techniques that are traditional for the various types of rices that are involved.

So, following, I do NOT wash arborio, bomba, or other short-grained Western rices for dishes like risotto or paella.

I also save the water from washing rice and reuse it for plants.

I don't understand why this is an either/or situation!

Obviously not all rice is the same. Some call for washing and some don't. Why are people holding to one technique of dealing with rice when there is such wide range of rice out there?

I should correct it to why are SOME people holding to one technique. As it's clear there are many who treat various rices in different ways.

I am Chinese so I have been raised and taught to wash the rice until water is clear. I must've been conditioned well because I have never questioned it. However, it is interesting to learn the reasons why rice is washed.

As for wasting water, there are lots of things people do that waste a lot more water than rinsing the rice. Dishwasher? Long hot showers? Watering the lawn? Cutting down on these things will save a lot more water and energy than not washing your rice...

I agree with Slow Lorus, it depends on the rice!

I'd also like to point out that nutrients that would wash off of rice are added nutrients (they aren't added to brown rice, just white.) If you live in a Western country where food is abundant and you eat a diverse diet, I hardly think those nutrients are necessary. Just my point of view.

I primarily use short grain brown rice and I always wash it and soak it before cooking. Soaking is very important too with certain types of rice.

My mom taught me to rinse the rice three times before having it soak in the water it will ultimately be cooked in for a bit.

This was the short grain, Korean white rice.

I will say I have never ever been able to make rice like her, rinsing or no rinsing.

I guess this means that ratio of water to rice is a lot more important.

no, never, but i saw a documentary on geechies (carolina black folk) and they insisted you must wash three times before cooking.

It depends entirely on the rice. For example, I always wash basmati rice (rinse it in a sieve, then soak in the saucepan at least 15mins, swirling a bit if I can be bothered, then rinse in the sieve, hopefully water is now clear, cook it pasta-style - lots of boiling salted water, then rinse&drain in the sieve with hot water), and never wash arborio/carnaroli rice.

As in a lot of other comments, it's all about the starch content, and the final desired texture.

If you need or should rinse the rice i think it depends if the manufacturers treat the rice with something before they bag it. sometimes they treat it with powers to keep it dry and free of insects. from what i have seen of different types of rice, better quality rice needs less washing before you prepare it.

I usually make brown basmati rice, boiling it with a ratio of approximately 1 c rice to 4 c water. After 25 minutes, I drain the rice, which gets rid of the extra starch and after 10 minutes of steaming (back in the pan, lid on), I have perfect rice every time. (I learned this method from Pinch My Salt)

I rinse my rice until the water runs clear when I'm making Mexican style rice. It keeps the rice from sticking. I don't rinse it when I make rice pudding because it makes the pudding creamy. I do, however, put the rice in strainer so if it does contain any bugs, they'll fall through.

To me it is nonsense to wash rice. Do you wash flour before using it? More sticky? Really! Give me some double blind tests as this is just not true. If I used talc rice or dirty rice, I would consider washing (rinsing) before using.

There is a good reason to wash rice:

When using most rice cookers, you should wash the rice prior to cooking. Unless you're cooking the aptly-named rinse-free variety, washing the rice is an important step to clean off any remaining particles from the production process, which in some countries can include talc. Rinsing the rice is also a good way to clean off any excess starch, which will make the rice less sticky.

So it really depends on what rice your buying. If your buying minute maid rice, it is usually pre-rinsed so you do not have to. But if you buy the big bags in bulk, you should most likely rinse!

Today I cooked Basmati rice without rinsing because I simply forgot, which got me to look it up to see if it's bad for me.
I agree that with packaged rice from the U.S. isn't really necessary to rinse unless you need to get rid of the starch for a specific recipe.
Sometimes I rinse, and sometimes I don't. Depends on what I'm in the mood for determines if I rinse. Like white rice I'll rinse to keep the rice from feeling too sticky.
I cook it in a pot making the last 8 minutes of cooking time topped with broccoli or/& green beans to make it soft, yet snappy greens and eat it with rice.

A major consumer magazine is warning Americans to limit how much rice
they eat because of concerns over arsenic! According to a report by Consumer Reports magazine, rice eaten just once a day can drive arsenic levels in the human body up 44 percent. Unwashed or unrinsed rice eaten twice a day can lead to a 70 percent increase in arsenic. Consumer Reports suggests rice eaters limit themselves to one serving a day, especially for babies. Rinsing and then boiling rice in a 6 to 1 water ratio removes about 30 percent of its arsenic. They also caution that children under the age of 5 should not be given rice drinks as part of their daily diet.