Yes, You Really Should Wash Your Rice

Ah, rice. Humble, incredibly versatile, and oh-so-easy to mess up. Even seasoned cooks struggle with cooking big batches of rice and end up with the occasional gummy, clumpy mess. The secret to perfect rice isn't a fancy gadget or complicated technique—it’s about getting the little things right (and learning to let go a little).

And yes, one of those basics is washing your rice. If you’ve ever wondered whether rinsing your grains is really necessary (spoiler: it is), or if the “knuckle method” for measuring water actually works, this post is for you. Let's break it all down step-by-step so you can achieve rice perfection every single time.

Should You Wash Your Rice?

Washing your rice removes the surface starches that coat the grains after processing. If you skip this step, those starches mix with the cooking water and can make your rice sticky and clumpy. While that texture works for certain dishes (like sticky rice, congee or risotto), it’s a no-go if you’re aiming for fluffy, separate grains.

How to Wash Rice Properly:

1. Place your rice in a bowl or pot and cover it with cold water.
2. Use your hands to gently swish the rice around—this is where the tactile, meditative magic happens.
3. Drain the water. You’ll notice it’s cloudy—this is the surface starch washing away.
4. Repeat the process until the water runs mostly clear (usually 2–4 rinses).

Yes, it takes a few minutes, but it’s worth it. And if you’re in the habit of rushing through cooking, this little ritual can help you slow down and enjoy the process.

How to Measure Water (The Knuckle Method)

Now that your rice is clean, it’s time to measure your cooking water. While you could use a measuring cup (and for those who prefer this method we have technical info on why it's complicated here), why not try a method that’s been passed down through generations? Enter: the knuckle method.

This intuitive technique works for most types of rice (though not every single one—more on that later) and is delightfully simple. Here’s how to do it:

1. Add your rinsed rice to a pot, then pour in water until it reaches just above the rice.
2. Place your index finger so it just touches the surface of the rice. The water should just come up to the first knuckle of your finger.
3. That’s it. Bring the water to a boil, reduce the heat to a simmer, cover the pot, and let it cook according to package directions.

The beauty of this method is that it works no matter how much rice you’re cooking, as the ratio naturally adjusts to the amount of rice in the pot. If you'd like to see this demonstrated, take a look at this video.

Perfect Cooking Every Time

To make sure your rice comes out perfectly every time, follow these golden rules:

• Leave the lid on. Once the rice is simmering, resist the urge to lift the lid! Steam is essential for cooking the rice evenly.
• Let it rest. After the water has been absorbed, turn off the heat and let the rice sit, covered, for 10 minutes. This allows the grains to firm up and finish cooking.
• Fluff gently. Use a fork to fluff the rice and separate the grains before serving.

What About Special Rice Varieties?

While the washing and knuckle method work wonderfully for most types of rice—think jasmine, basmati, and short-grain white rice—there are a few exceptions:

• Sticky rice (glutinous rice): This requires soaking rather than rinsing for the right texture.
• Brown rice: Because it retains its outer bran layer, brown rice doesn’t need washing to remove surface starch. It also requires more water and a longer cooking time.
• Tamaki Haiga Rice: Our personal favourite. This unique short-grain rice has a tender texture and a nutty flavour thanks to its partially milled germ layer. While it cooks like white rice, washing it makes a huge difference in fluffiness.

(If you haven’t tried Tamaki Haiga Rice yet, we just got a limited supply of the new crop in—trust us, it’s a game-changer!)

Why This All Matters

Cooking rice is a foundational kitchen skill. Whether you’re serving a steaming bowl of  rice alongside a simple stir-fry, or making Ottolenghi and Tamimi's elaborate Mejadra, these small steps make all the difference.

Washing your rice and mastering the knuckle method aren’t just about better rice—they’re about slowing down and connecting with the process of cooking. Because at the end of the day, the best meals come from a place of care and intention.

Ready to put these tips into action? Grab a bag of Tamaki Haiga Rice (before it sells out!) and give it a try. We can’t wait to see your creations—tag us on Instagram with your rice-cooking successes!

Happy cooking,
The Flavourfull Team