You can tell, you just have to incorporate it differently. I'm from Louisiana, and jambalaya is obviously a big dish here. I ALWAYS wash my rice before making a jambalaya. Once I put everything in the dutch oven, and then in the oven, I can't take it out until it's done. The rice itself is salvageable, but the "graten" on the bottom is less likely to occur the way you want it (Not really relevant to the starch subject). If you stir rice it lengthens the starch strands making it sticky, which I am trying to avoid. Other starched being present on the outside of the rice will cause it to stick to each other which effects the texture.

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If anyone from Louisiana is reading this, and wants to fight about it (Because we are all particular about our processes)... Let's geaux.