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.
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.
Fitness Minutes: (55,189)
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.
Fitness Minutes: (20,400)
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.
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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