The main component of rice is starch, which exists in the form of starch granules in rice. When cooking, water passes from the outside to the inside, and heat passes from the outside to the inside. Starch granules swell after absorbing water, "gelatinize" into glue at high temperature, and rice is "cooked". This "glue" state determines the taste of rice.

Ideally, water should be transferred to the inside of rice grains as soon as possible, so that starch can fully absorb water and expand, and then heat can be introduced to gelatinize it. This will make the gelatinization more uniform.

Soaking rice in advance is actually a water transfer process before heating, which may have a positive effect on the taste of rice.

Extended data

Ways to make cooking more fragrant

1 oatmeal

Oats are coarse grains, rich in protein, high in cellulose, rich in cellulose and gum, and relatively low in calories. They are very suitable for modern people's health, and oats have a faint aroma. A little rice is healthy and delicious.

2. Peanut oil

Peanut oil itself has a fragrance. Adding it to rice can be described as the finishing touch, which not only makes the rice more fragrant, but also makes the rice not stick to the pot and has distinct particles. But don't be greedy, you will be very tired.

3. Olive oil

When cooking, adding some olive oil to the rice can delay the rising speed of sugar in the rice without causing harm to the stomach.

People's Network-Who said that cooking without soaking in rice is a waste of nutrition?

People's Network-Four cooking methods are not desirable. Rice tastes better with peanut oil.