How Much Effort Should You Put into Rinsing/Washing Short Grain Rice?

I recently came across a video from Zojirushi with detailed instructions on washing rice. It seemed pretty thorough — maybe even excessive — which got me wondering if I should be putting more effort into washing my short‐grain rice varieties. When preparing my main type of rice, Jasmine, I just do two washes, and it has worked well for me.

So, I’m curious: for short grain rice, what’s the general consensus in the cooking community? At what point does additional washing stop making a noticeable difference in taste or texture? For most tasters, in most circumstances, is a lighter rinse “good enough,” or is the extra washing actually worthwhile?