The most important factor in perfectly cooked rice
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Rice cooks through a chemical process called gelatinization whereby the starches absorb the water and become softer. Too much absorption and the rice will become too soft and unpleasant to eat. Not enough and it will remain hard (that’s why we wash excess starch off the rice).
The most important factor in perfectly cooked rice
The most important factor in perfectly cooked…
The most important factor in perfectly cooked rice
Rice cooks through a chemical process called gelatinization whereby the starches absorb the water and become softer. Too much absorption and the rice will become too soft and unpleasant to eat. Not enough and it will remain hard (that’s why we wash excess starch off the rice).