If your rice often turns out sticky or clumped, the problem might not be your pot or cooking method — it could be skipping a simple step: rinsing the rice before cooking.

Rice grains naturally carry a layer of surface starch that builds up during processing and handling. When cooked without rinsing, that starch dissolves into the water and causes the grains to stick together. Rinsing removes this excess starch, helping rice cook lighter, fluffier, and with more distinct grains.

So how many times should you rinse it? Most experts recommend rinsing rice 2–4 times or until the water runs mostly clear. Each rinse removes more of the loose starch coating the grains. The process usually takes less than a minute — simply swirl the rice with cold water, drain, and repeat.

Rinsing works especially well for long-grain varieties like basmati and jasmine, and for sushi rice. However, dishes like risotto rely on starch to create a creamy texture, so rinsing is usually skipped.

There is a small trade-off: rinsing enriched white rice may remove a small amount of added nutrients like B vitamins and iron. On the upside, studies suggest rinsing may also reduce traces of arsenic sometimes found in rice.

In short: rinse rice a few times for fluffy grains, skip it when you want creamy results.