Chefs Urge 20-Minute Soak and 2:1 Water Rule for Fluffier Rice

Q: Why do top chefs strictly forbid rinsing risotto while insisting it is the ultimate secret to perfect, fluffy white rice?

Chefs forbid rinsing risotto rice because its starch is the engine of the dish, while they recommend rinsing most white rice because that same surface starch is what makes it gummy. For risotto, cooks typically use Arborio or Carnaroli, short-grain Italian rices prized for their high starch content. As the grains are toasted, stirred and gradually fed hot stock, that starch releases into the pan and creates risotto’s signature creamy, velvety texture. Rinsing the rice beforehand washes away part of that natural coating and weakens the result, leaving a less luscious sauce. That is why chefs say risotto rice should go straight into the pan, not under the tap. With long-grain white rice such as basmati and jasmine, the goal is the opposite. Chefs Dennis Littley and Bridget Pittman say rinsing removes excess surface starch that otherwise causes clumping and stickiness. Washing until the water is mostly clear, then draining well, helps the grains cook up tender, separate and fluffy. Littley also recommends soaking basmati for 20 to 30 minutes to help the grains hydrate evenly and stay distinct. The key difference is texture target, not contradiction. Risotto depends on starch release for creaminess; fluffy white rice depends on reducing surface starch so the grains stay separate. Experts add that technique matters after rinsing too: use the right water ratio, simmer gently with the lid closed, let the rice rest covered after cooking, and fluff lightly rather than stirring hard.

3 articles · Updated · Fox News · Oct 16

Rinsing long-grain white, Basmati and Jasmine rice until the water is mostly clear can remove surface starch that makes cooked grains gummy or clump together.
20 to 30 minutes of soaking can further improve basmati, chefs said, while a little less than 2 cups of water per 1 cup of long-grain white rice is a useful starting point.
Risotto is a key exception: chefs said to skip rinsing because the starch helps create its creamy texture, and brown rice needs about 2 cups of water plus a longer cook.
5 to 10 minutes of covered resting after cooking, along with gentle fork-fluffing instead of stirring or lifting the lid mid-cook, helps keep grains separate and evenly textured.