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LABRATC Posts: 16
4/7/10 8:41 A

I rinse out of habit.

JIRENEM Posts: 2,308
3/26/10 10:33 A

I rinse my rice/grains before cooking for two reasons: 1. to wash the dirt off 2. to prevent boil-overs, excessive foaming, and "gummy-ness" during the cooking process. What you're rinsing away is mainly starch. Put the rice in a large bowl and fill with cold water. Agitate and rub grains with fingers, empty out as much cloudy water as possible, repeat until water is almost clear (3-4 times.) However, if you're making rice pudding, leaving starch on the rice grains is beneficial: it help with creaminess. I never rinse pasta. Just use a huge pot and plenty of water, so that it doesn't stick together. As far as calories go, it's not a precise science, anyway. The impact of rinsing the starch off would be marginal.

Edited by: JIRENEM at: 3/26/2010 (10:35)
TARISAANDE Posts: 498
3/25/10 3:01 P

What you are rinsing off rice is talc or something to keep it fresh and dry longer, it doesn't impact the calories.

As for boiling it then transferring it to a new batch of water I'm pretty sure that would have a negligeable effect on calories.

SRSAMSON SparkPoints: (19,878)
Fitness Minutes: (37,607)
Posts: 823
3/25/10 10:38 A

I would think that rinsing would make no difference, or a statistcally insignificant difference in calories/carbs/etc. Infact, unless I'm making a cold pasta salad or something of that nature, I never rinse my pasta after cooking.

HOLISTICDETOXER SparkPoints: (32,314)
Fitness Minutes: (20,400)
Posts: 2,704
3/24/10 11:33 P

I hope you're also rinsing the grains beforehand! Grains are stored for loooong periods of time and should always be rinsed in cold water before cooking.

LORANNEBRONZE Posts: 726
3/24/10 9:50 P

Does it make any calorie difference if you rinse off the starch from pasta/rice/any starchy food? I always boil my starchy foods then dump it in a strainer then put it in fresh boiling water for a minute or two.

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