A pre-starched shirt arrives at its stiffest and softens a little with each wash. To keep the same crispness, starch it once every 2–3 washes. Here is a simple way to do it at home.
The look you're keeping: a crisp collar and sharp front (Shubhra half sleeve)
What you need
- Rice starch water (kanji), or a laundry starch powder
- A bucket or basin of clean water
- An iron and a thin cotton cloth
Method 1: Rice kanji
- When cooking rice, drain off the starchy water. Let it cool.
- Dilute it with clean water. More kanji gives a stiffer shirt; start lighter and adjust next time.
- Wash and rinse the shirt first. Starch works best on a clean shirt.
- Dip the damp shirt in the diluted kanji, making sure the collar, cuffs and front are fully soaked.
- Squeeze out the excess gently. Don't wring hard.
- Dry the shirt on a hanger so it keeps its shape.
- Iron it while it is still slightly damp for the crispest finish. Place a thin cotton cloth over the shirt and iron on top of the cloth, so the iron never touches the shirt directly.
Method 2: Starch powder
Laundry starch powder is quicker and more consistent. Mix it with water as directed on the pack, dip the clean shirt, squeeze, dry and iron in the same way, always with a cloth between the iron and the shirt.
Give the collar, placket and cuffs the most attention
How often?
- New pre-starched shirt: no starch needed for the first 2–3 washes.
- After that: starch once every 2–3 washes to keep the same crispness.
- Before an important day: a fresh starch and iron gives the sharpest look.
Tips for keeping whites bright
- Wash white shirts with whites only.
- Rinse out all detergent before starching, or the starch can look patchy.
- Always iron through a cloth. Direct contact with a hot iron can mark a starched white shirt.
- Store shirts on hangers, not folded tightly, to protect the collar.
Want the crisp look without starching every wash? Explore our pre-starched white shirts.