Washing the starch off rice is a common practice, but it has specific effects on both the rice and the dish you're preparing.
The primary purpose of washing rice is to remove excess starch, which can make the rice sticky and clumpy when cooked.
By rinsing the rice, you get rid of surface starch, leading to individual grains that are less likely to stick together.
This results in fluffier rice, especially important for dishes like pilaf, fried rice, or any recipe where distinct grains are preferred.
From a nutritional standpoint, washing rice can also remove some of the nutrients, particularly if the rice is enriched. However, the loss is minimal compared to the benefit of achieving the desired texture.
In some cases, rinsing can help remove impurities and prevent the rice from having an overly "chalky" texture when cooked.
On the downside, washing rice too thoroughly can cause the rice to lose some of its flavor and may reduce its ability to absorb sauces and seasonings effectively