You’ll actually find rice instructions that say not to rinse the rice if you don’t want to wash away some of the nutritional benefits. I’ve had mixed success with the rinsing, I’ve made near-perfect unrinsed rice and soggy clumpy nastiness from rinsed rice. I think it’s more about controlling the water ratio and the heat. I’m currently on the “boil water, add to rice, and bake” train as I’ve had the most success with this method. However I’m also usually making rice for 60 people at a time and don’t have an industrial rice cooker, you just can’t do the “bring to a boil, simmer, and cover” method with that much rice. Or I can’t anyway.
You’ll actually find rice instructions that say not to rinse the rice if you don’t want to wash away some of the nutritional benefits. I’ve had mixed success with the rinsing, I’ve made near-perfect unrinsed rice and soggy clumpy nastiness from rinsed rice. I think it’s more about controlling the water ratio and the heat. I’m currently on the “boil water, add to rice, and bake” train as I’ve had the most success with this method. However I’m also usually making rice for 60 people at a time and don’t have an industrial rice cooker, you just can’t do the “bring to a boil, simmer, and cover” method with that much rice. Or I can’t anyway.