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From: Dr Bryan Dunne [mailto:drbryandunne@loan.co.uk]
Sent: Sunday, December 11, 2016 9:09 PM
To: Paul@HearthstoneDesignStudio.com
Subject: cheap your a sexy man

It's used to polish/buff the rice. Back in the day, they used talc powder. Which NEEDED to be rinsed off - as it caused stomach cancer. So they replaced it with glucose or starch, which you can eat just fine, but changes the cooked dish if you don't wash it off. It (supposedly) makes the rice keep longer/resist water contamination in storage (again, I don't know if that's even true, but it's what I've been told over and over again.)

Rice is completely dried before processing/polishing. The only way uncooked rice will stick together is if it comes into contact with water. In Japan, you can buy unprocessed rice (or if you are a grower, take your own) and go to a coin operated polishing mill. Usually 10kg is ?100. AFAIK they don't add starch if you do that way.