What Does Squeezing Rice Do? A Comprehensive Guide



What does squeezing rice do? This question might come off as unusual for those who are not familiar with the art of cooking, but it is a common practice in many cultures around the world. For some, it is an essential step before cooking rice, while others use it as a way to get rid of excess starch. Regardless of its purpose, squeezing rice has been passed down from generation to generation and has become a part of culinary traditions.

There are various methods and techniques used when squeezing rice depending on the region or country. Some may use their hands to press out water from soaked grains while others prefer using cloth or paper towels to absorb any excess moisture. Despite its simplicity and common use, many people still wonder what effect this process has on cooked rice.

In this article, we will explore everything there is to know about what does squeezing rice do and why it's done in different parts of the world. From understanding how starch affects texture to discovering how cultural traditions have influenced this technique over time – you won't want to miss out on all that we have uncovered! So keep reading!

What Does Squeezing Rice Do: Uncovering the Secret to Perfectly Cooked Rice

If you're a fan of rice, you know how important it is to cook it just right. There's nothing more disappointing than biting into undercooked or overcooked rice. But did you know that the secret to perfectly cooked rice may lie in something as simple as squeezing it?

Why Squeeze Rice?

Before we dive into what happens when you squeeze rice, let's talk about why anyone would do this in the first place. The answer is simple: washing and rinsing your rice isn't enough.

When you rinse your uncooked rice, there will still be excess starch on each grain. This starch causes the grains to stick together while cooking and can result in clumpy or mushy rice.

This is where squeezing comes into play. By gently squeezing the excess starch out of each grain of uncooked rice before cooking, your end result will be perfectly cooked fluffy individual grains.

How To Squeeze Your Rice

Now that we've covered why one might want to squeeze their uncooked white (or brown) grains before cooking them up for dinner- here's how!

  1. Rinse & Soak: First things first – give your raw white/brown/long-grain/jasmine/etc varieties a good rinse under cold water until water runs clear then soak for at least 30 minutes prior.
  2. Drain & Transfer: Once soaked – drain completely so there’s no standing water left in bowl/pot/sieve etc.
    3.Use cheesecloth/muslin bag/nut milk bag : Line pot with cheese cloth/muslin/nut milk bags
    4.Add drained pre-soaked partially-cooked (parboiled) raw long-grain white/brown/japanese/korean/chinese jasmine etc types
    5.Tie Knots Around Top : Twist top tightly around tie knot so all air is extracted
    6.Squeeze Each Grain: With a gentle yet firm grip on the bag, squeeze each grain until no more liquid is expelled. (note – you don’t need to go overboard with the squeezing!)
    7.Cook Your Squeezed Rice: Cook your squeezed rice as per usual – using a rice cooker or saucepan!

Other Benefits of Squeezing Rice

Not only does squeezing rice result in perfectly cooked grains, but it also has other benefits. For instance:

  • It speeds up cooking time by as much as 20 minutes.
  • It eliminates any impurities that may be present in uncooked rice.
  • If you're watching your calorie intake, squeezing out excess starch can reduce calorie content by up to 60%.


In conclusion, if you want to cook perfect fluffy white/brown/long-grain/jasmine/etc. variety of delicious and nutritious eaten cereal then consider giving this simple process a try! Don't forget that proper rinsing and soaking are also important steps before starting the squeezing process.

So next time someone asks "What Does Squeezing Rice Do?", you know exactly what to say – it makes for perfectly cooked individual grains every time!


What does squeezing rice do?

Squeezing rice is a technique used in cooking to remove excess starch from the grain. When you wash rice, it releases starch that can make the cooked grains sticky and clump together. If you want fluffy, separate grains of cooked rice, squeezing out some of this excess starch can help achieve that result.

To squeeze out the extra starch from your washed raw rice, place it in a bowl or colander and cover with cold water. Use your hands to move the grains around gently while pressing down slightly on them. The starchy water will turn cloudy as you work.

After about two minutes of gentle kneading and squeezing, pour off this cloudy water and repeat until the water runs clear. This may take several rinses depending on how starchy your variety of rice is.

Is there any benefit to squeezing out extra starch when cooking with rice?

Yes! Squeezing out extra starch when washing raw white or brown long-grain varieties makes for lighter-tasting cooked grain because they won’t be weighed down by an excess amount of sticky residue left over from washing

Additionally by removing some of that excess surface-level moisture before cooking ,you’ll also get fluffier results since less steam will be generated during cooking which would have led to stickier texture had all moisture been left intact

If using short-grain Japanese or sushi-style rices for example then additional steps like soaking may still need done even after rinsing so as not lose too much needed free-flowing texture essential for certain dishes

Overall though – if one desires firmer individualized non-sticky pieces rather than an overall mushy dish then proper techniques applied such as “squeezing” are key elements towards this end goal!

Are there any downsides to squeezing rice before cooking?

Although many cooks swear by it but some people feel like they don't want their rice to lose any excess starch at all as it contributes to a thicker, creamier texture. Additionally some Indian and other South Asian recipes call for soaking or rinsing several times which helps soften the grains thus making them easier to cook with. In these cases squeezing may not be necessary.

Unfortunately, rice does lose nutrients in the process of washing and squeezing out excess starch, such as vitamins and minerals that are water-soluble. But this loss is minimal compared with the health benefits of choosing whole grains over refined ones overall!

Is it crucial to squeeze sushi rice?

Sushi rice is a type of short-grain Japanese white rice that's been specially treated with vinegar sugar salt solution (sushi-su) so as not only impart flavor but also help hold together into more cohesive pieces. Thus if you're making sushi rolls then typically "no" because too much squeezing can lead to less sticky cohesion in final product

However, when preparing other types of dishes using sushi style-rice such as chirashi bowl or even onigiri than “yes” because additional steps like soaking may still need done even after rinsing so as not lose too much needed free-flowing texture essential for certain dishes

This being said though – different cooks will have their own preferences towards how they like their individualized pieces cooked up best! Some may opt-out while others see great results!

Does washing rice vs simply squeezing make a difference?

While both techniques serve similar purposes; removing surface level debris/starches etc from raw grain there will be differences especially when considering certain recipes/nutritional goals

Rinsing alone often leaves behind slightly more starchy residue which can marginally affect texture/taste while adding nutritionally beneficial B-vitamins (Thiamin/Niacin) & Iron via contact mode between water molecules/trace elements present

Squeezing however prioritizes lighter-textured fluffier preparations as excess-free residual starches may cause rice to stick together too much during cooking but at risk of slight nutrient loss mentioned earlier

Both techniques have their benefits and drawbacks. It all comes down to what you're trying to achieve with your recipe and personal preferences!

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