I watched a YT video by some apparently, famous vaguely annoying food-vlogger making a huge deal out of washing rice not being a big deal. That’s 15m of my life I’ll never get back.
I’ve semi-convinced myself it makes a texture difference, but I’ll acknowledge other factors very likely swamp that in practice – like exact amounts of water, cooking time, heat, etc. And variety of rice. Normally I’ll wash basmati rice but not American(-style) long-grain as they feel like the idiomatic ways for either kind, that goes well with the corresponding dishes – but that might just be sheer rationalisation, too!
Never noticed it making a difference either way on the pot boiling over. But that is a bit of a juggling act either way! Needs careful timing to get it down from an open boil to a covered slow simmer without it boiling up on the one hand, or killing the steam on the cover. And in line with what others have said, a low, slow simmer is very much the watchword. Will likely take quite a bit longer than the ‘boil it like pasta’ method, and potentially longer than on the pack if it gives an absorption-method time at all.
Hopefully not too much of an issue once you get the heat and timing balanced right. Unless your or your fellow diners’ stomachs have you under acute time-pressure.
Might need to adjust the quantity of water a little too, if your pot or your cooking times means you’re losing more steam. And as I artlessly demonstrated recently in another thread, being able to cook ‘normal’ white rice successfully also fails to carry over to the parboiled/off-white/‘easy book’ stuff!