About soaking rice -- why is it better to use new water after soaking?
I read Nik Sharma's piece on cooking rice and liked it very much. But I have a question. If you've washed the rice, and you measure the soaking water to the amount that the rice needs, why is it recommended to throw out the soaking water and change to fresh water to cook? It will absorb some while hydrating, but it would do that while hydrating in the cooking, too, wouldn't it? Very curious! Thank you!