How should you wash dried legumes or rice before cooking?

Question

Find out why you should always wash dried legumes and rice before cooking. Learn what this simple prep step does for texture, taste, and cleanliness.

Answer 1

Rinse dried legumes or rice under cool, running water in a fine-mesh sieve until the water runs clear. This removes debris, excess starch, and any lingering dust.

Detailed Explanation:

Washing dried legumes and rice is a crucial step in preparing them for cooking. Here's a step-by-step guide:

1. Gather your supplies: You'll need a fine-mesh sieve or colander and access to cool, running water.
2. Place the legumes or rice in the sieve: Pour the desired amount of dried legumes or rice into the sieve. Make sure the mesh is fine enough to prevent the grains from falling through.
3. Rinse under cool water: Hold the sieve under cool, running water. Gently agitate the legumes or rice with your hand to ensure all grains are thoroughly rinsed.
4. Continue rinsing until the water runs clear: Keep rinsing until the water that drains from the sieve is clear, not cloudy. This indicates that most of the excess starch and debris have been removed.
5. Drain well: Allow the rinsed legumes or rice to drain completely before proceeding with your recipe.

For legumes, rinsing also helps to remove some of the indigestible sugars that can cause gas. For rice, rinsing removes excess starch, which can prevent the rice from becoming sticky during cooking.

Pro Tip:

For particularly starchy rice varieties like sushi rice, consider soaking the rice in cool water for 30 minutes after rinsing. This allows the grains to absorb some water, resulting in a fluffier texture after cooking. Remember to drain the soaking water before cooking.