For example, the far simpler method of soaking and then just using more water and draining the rice.
> Traditional S.E. Asian methods of rice cooking involved extensive rinsing of the uncooked grain followed by cooking the rice in a large excess of water and discarding that water on cessation of cooking and this was found to reduce Asi content of food by up to 45% [10] and 57% [8] when Asi free water was used.
Washing rice, at least in Japan, is probably a bit different than most people imagine. You first add water to your rice and stir it around. Then you discard the water. Next, using the palm of your hand you grind the rice in a circular motion. You have to press quite hard because you are trying to polish the rice and remove any oxidized bran from the outside of each kernel. This both improves the texture and flavour of the rice. Finally, you fill up the bowl with water, stir and dispose of the cloudy water. Repeat rinsing until the water is no longer cloudy. The whole process takes about 5 minutes and a good 5-6 times the volume of rice in water.
http://journals.plos.org/plosone/article?id=10.1371/journal....
For example, the far simpler method of soaking and then just using more water and draining the rice.
> Traditional S.E. Asian methods of rice cooking involved extensive rinsing of the uncooked grain followed by cooking the rice in a large excess of water and discarding that water on cessation of cooking and this was found to reduce Asi content of food by up to 45% [10] and 57% [8] when Asi free water was used.