Should we rinse the rice after cooking?

The main secret in the preparation of typical rice dishes is the correct preparation of cereals. Whether the grain is washed before and after cooking, what kind of water to do with steamed grain - the answers to these questions will make classic pilaf and regular stuffed peppers a real culinary masterpiece.

Why do you have to rinse and soak the rice before cooking?
You should rinse any rice before cooking to remove dust and dirt. It has probably been stored in sacks before being packaged in beautiful packages. And before that, it is likely that it even lay in large piles on the floor of the granary, where it could be disinfected from pests by chemicals.
The processed rice is obtained by removing the top layer from the drawings, then cleaning the rice with a grinder. The polished grain is polished again to a high gloss finish. Because of these procedures, the grits contain thin flour, which is transformed into a paste and glues the grain. It must also be washed away before cooking.

Do we have to wash the steamed rice, because it's already been washed and steamed? Of course, because for whitening and better storage, talcum powder, which is considered to be a carcinogen, is often added to the grain. Rice has almost 70% of carbohydrates, and it is refined starch. When boiled, it is released on the surface of the grains and prevents the penetration of oil and broth inside the rice. This prevents the rice from becoming crumbly. Therefore, it is also soaked to remove the excess starch paste. It is especially important to rinse and soak the grits when cooking pilaf.

How to wash rice properly:
The rice begins to absorb the water immediately when it enters the water. Tap water is not always of good quality, and the taste of water on grain groats has the same effect as on tea. Therefore, it is necessary to learn from the Chinese how to rinse grain correctly:
They'll use the excellent water they're pouring in the groats. It should be warm, but not more than 60 ° C. If the temperature is higher, the starch on the rice surface will coagulate. In cold water, the grains are cracked, which affects the crumbliness. It is also recommended salting the water in the calculation: 1 tbsp of salt per 1.5 l of water and 0.5 kg of rice. If the grain is not very good, and the water immediately became dirty, it is directly poured out, and the groats are poured again. The rice is only rinsed after soaking. Half an hour is enough for soft varieties, and two or more hours is enough for hard varieties. You can't rub the grain, but gently lift it up with your hands, shaking the water. It is necessary to wash up to transparent water. As our grandmothers said, wash in seven waters.