Rice is one of the most consumed foods in the world. While considered simple to cook, it can often be challenging to achieve the ideal texture and flavor.
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However, a crucial factor in obtaining perfect rice is the temperature of the water used in the cooking process, at least according to a recent study. Know more!
Scientific studies show that it appears that water temperature plays a key role in the quality of cooked rice.
Researchers from the Department of Food Engineering at the University of Nottingham, UK, conducted a study in 2016 to investigate the effects of water temperature on rice. The research revealed that the temperature affects the texture, uniform cooking and water absorption by the rice grain.
To prepare the “perfect rice”, the ideal is to use boiling water, around 100 degrees Celsius (ºC), at the beginning of the process. This high temperature promotes more even cooking and helps seal the surface of the bean, preventing it from becoming soggy and sticky.
However, after adding the boiling water, it is recommended to reduce the fire to the minimum and cover the pot with a tight-fitting lid. This allows the rice to cook slowly and absorb the proper amount of water, resulting in fluffy, loose grains.
Another important aspect is the proportion between rice and water. The ratio varies according to the type of rice used, but a generally followed ratio is one measure of rice to two measures of water. This ratio can be adjusted according to personal food texture preferences.
By following these basic guidelines, water temperature remains critical to successfully cooking the perfect rice. Boiling water helps start the process, and controlling the heat during cooking is crucial to achieving proper texture and preventing the beans from burning or becoming soggy.
So the next time you prepare rice, remember the power of water temperature. Use boiling water to start cooking, reduce the heat and keep the pan covered to allow for a slow and uniform cooking process.
