Starch is a polysaccharide, or carbohydrate made up of glucose bonds. In its pure form, starch is tasteless and odorless, and is used as a thickening agent in foods. Starch is the most common of the carbohydrates in the human diet and can be found in foods such as potatoes, corn, wheat and rice, among others. Although it is an important part of the human diet, too much starch can be undesirable, especially for those trying to lose weight or diabetics. Fortunately, there is a way to eliminate starch when cooking certain foods, such as rice.
Rinse the rice thoroughly in cold water, rubbing the grains with your hands. This removes dirt and debris, as well as a little bit of starch. Pour out the used water and repeat this process.
Fill a pot with cold water, adding 2 cups of water for every cup of rice.
Bring the water to a boil over high heat, adding salt as desired.
Add the rice once the water is at a rapid boil. Cover and let it cook for five minutes.
Turn the heat down to medium and boil the rice for another five minutes.
Remove the pot from the stove and rinse the rice in cold water. Pour out the rinsing water, which will be white with starch.
Continue rinsing the rice until the water comes out clear.
Drain the water and set the pot back onto the stove.
Turn the heat down to its lowest setting and let the rice cook, covered, for 15 minutes. This provides a steaming action for the rice.
Fluff the rice with a fork after 15 minutes and taste to ensure that it is tender enough. If not, allow the rice to remain covered for another five to 10 minutes.
If desired, soak the rice in cold water for 30 minutes before cooking to reduce its cooking time.