The Simple Trick to Fluffier Rice Every Time

Rinsing rice before cooking can make a big difference in texture.

Published on Mar. 10, 2026

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Rinsing rice before cooking helps remove excess surface starch that can lead to a gummy, sticky texture. While rinsing does remove some added nutrients in enriched white rice, the losses are generally minimal. Rinsing is recommended for long-grain varieties like basmati and jasmine, as well as sushi rice, to help the grains stay separate and fluffy. However, for dishes like risotto where a creamier texture is desired, skipping the rinse is better.

Why it matters

Properly cooked rice is an essential component of many dishes, from sushi to pilafs. Knowing the simple step of rinsing rice can make a noticeable difference in the final texture, helping home cooks achieve consistently fluffy, distinct grains rather than a sticky, clumped mess.

The details

Rinsing rice removes a thin layer of surface starch that naturally accumulates on the grains during processing and handling. This starch is the main culprit behind gummy, clumped rice. By washing it away, the grains can cook more distinctly and remain separate, resulting in a lighter, fluffier texture. While rinsing does remove small amounts of added nutrients in some white rice varieties, the losses are generally minimal unless the rice is soaked for a long time.

  • Rinsing rice takes less than a minute to do before cooking.

The players

Mark McShane

Chef and food safety expert at Food Hygiene Certificate in the UK.

Christine Bergman

Professor of food science and nutrition at the University of Nevada, Las Vegas.

Susan Choung

Good Housekeeping's Recipe Editor.

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What they’re saying

“Rinsing will remove small amounts of surface starch from rice kernels.”

— Christine Bergman, Professor of food science and nutrition (Good Housekeeping)

“Rinsing does wash away some surface vitamins and minerals, particularly in enriched or fortified rice where nutrients like iron or B vitamins are added to the outer layer.”

— Mark McShane, Chef and food safety expert (Good Housekeeping)

“Rinsing removes excess surface starch so sushi rice cooks up glossy and distinct rather than gummy, while soaking helps the grains hydrate evenly.”

— Susan Choung, Recipe Editor (Good Housekeeping)

The takeaway

Rinsing rice before cooking is a simple step that can make a big difference in the final texture, helping home cooks achieve consistently fluffy, distinct grains rather than a sticky, clumped result. While rinsing does remove small amounts of added nutrients in some rice varieties, the losses are generally minimal and worth it for the improved texture.