In most recipes I make, there are not instructions to rinse long grain rice. Also, most recipes calling for basmati rice specify the need to rinse. As a result, this is what I've done for years.
Recently, I've made several recipes that call for the rinsing of long grain rice. I've also made several more recipes that specify basmati that is NOT rinsed. Interestingly, I've liked the results better than my old traditional ways of not rinsing long grain and rinsing basmati.
Does anyone have insight into to why we rinse rice? Have you had comparable experiences to my recent rice "discoveries"?