Rice Water
A clean, gentle drink made by steeping or lightly simmering starches from rice into water. This simple preparation delivers subtle flavor and soothing texture, and it is easy to adapt for everyday sipping.
Background
Across many kitchens, cooks have discovered that soaking or simmering rice in water yields a calming, modestly starchy drink that can be enjoyed warm or cool. In various parts of East and Southeast Asia, as well as in West Africa and Latin America, versions of this humble beverage appear in home cooking traditions. The idea is straightforward: let the surface starches of rinsed or soaked rice diffuse into clean water, then strain the grains away and sip the resulting liquid. With only pantry basics, you can produce a refreshing cup that highlights the understated character of rice and the purity of good water.
Ingredients
Preparation
- Rinse the grains: Place the rice in a fine-mesh sieve and rinse under cool running water while gently agitating until the runoff is mostly clear. This helps remove excess surface starch so the finished drink is smooth rather than pasty.
- Choose your method: For a fresh, no-heat approach, use the soak method below; for a rounder flavor and slightly fuller body, use the gentle simmer method in the cooking process section.
Soak Method
- Combine and soak: In a nonreactive bowl or jar, submerge the rinsed rice in the measured water, ensuring all grains are covered. Let it stand for 30 minutes, stirring once to re-suspend the starches.
- Strain: Pour the mixture through a fine strainer, catching the liquid and discarding or saving the soaked rice for another use. If desired, season the strained liquid with a tiny pinch of salt.
- Serve: Enjoy warm or chilled. If cooling, refrigerate until pleasantly cool; stir before pouring to evenly distribute the starches.
Cooking Process (Gentle Simmer Method)
- Combine: Add the rinsed rice and the measured water to a small saucepan.
- Heat softly: Bring just to the edge of a simmer over medium-low heat, then maintain a faint, steady movement for 5 minutes. Avoid a rolling boil, which can thicken the liquid too much.
- Steep off heat: Turn off the heat and let the mixture stand for 10 minutes to allow starches from the rice to settle into the water.
- Strain: Pass through a fine strainer. Taste and add a minimal pinch of salt if you like.
How to Enjoy
- Warm and simple: Sip freshly made for a comforting cup that highlights the soft grain notes of rice supported by clean water.
- Lightly seasoned: A tiny pinch of salt can lift sweetness and balance the starchiness without dominating.
- With meals: Pair alongside mild dishes where the subtlety of rice and pristine water complements rather than competes.
Storage
- Refrigeration: Store in a clean, sealed container and refrigerate; for best quality, enjoy within about 24 hours.
- Shake or stir: Starches from the rice will settle; swirl before serving so the texture is even.
Tips and Notes
- Grain choice: Short- and medium-grain varieties of rice tend to release a touch more surface starch than many long-grain types, giving a silkier body to the infused water.
- Clarity vs. body: If you prefer a clearer drink, extend the initial rinse of the rice under cool water. For more body, agitate the soaking mixture a few extra times.
- Seasoning restraint: Keep additions minimal so the gentle flavor of rice and the crisp neutrality of water remain the focus; a modest pinch of salt is often enough.
- Repurpose grains: The strained rice can be cooked later by adding fresh water and a touch of salt, reducing waste in the kitchen.