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Aug 23, 2008 02:12 PM

Rinsing risotto rice

I've read some recipes that specifically say to rinse the rice, and some say specifically "DO NOT" rinse the rice.

So what's right thing to do? and why if possible

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  1. I've never seen a recipe for risotto that included rinsing the rice. My guess is that it would take away some of the starch and the point of the slow cooking process is to bring out the starches which give it creaminess.

    1. No rinse. Rinsing will take the starch off the rice, which you absolutely want for the risotto.

      1. I concur with the above posters... the rices usually rinsed before cooking are Jasmine and Basmati.

        3 Replies
        1. re: Gio

          As do I. I've never seen a risotto recipe that called for rinsing the rice, for the reasons others have stated.

          1. re: Gio

            Which have you had the best results with ...
            arborio, carnaroli, vialone nano?

            1. re: TheDescendedLefticleOfAramis

              Between aborio and carnaroli I prefer aborio because I think it's creamier. I've never used vialone nano, but now I must find some and compare. Thanks for the inspiration!

          2. Thank you all very rinsing it is.

            And just for the heck of it, i'll try to find that recipe that called for rinsing.

            1. Here's the one, but on second look, there are some other oddities with this recipe, so I'll just ignore it...haha