Steamed rice is usually boiled in cold water after washing rice, but in fact, the correct way is to boil the water first and boil it with boiling water. So, what are the benefits of doing so?

Cooking with boiling water can shorten cooking time and protect vitamins in rice. Because starch particles are insoluble in cold water, only when the water temperature is above 60℃ will starch absorb water, swell, break and become paste.

Rice contains a lot of starch. When cooking with boiled water, the temperature is about 100℃ (the boiling point of water). Such a temperature can make the rice cooked quickly, shorten the cooking time and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating.

Boiling water can volatilize chlorine and avoid destroying vitamin b 1. Vitamin b 1 is the most important nutrient in rice, and its main function is to regulate the metabolism of sugar in the body. Without it, the nervous system will be affected, and it is prone to fatigue, loss of appetite, weakness of limbs, muscle soreness, beriberi, edema, arrhythmia, intractable insomnia and other symptoms. The tap water we usually use is disinfected with chlorine. If we use this water to cook rice directly, the chlorine in the water will destroy the vitamin b 1 in rice. When cooking with boiling water, chlorine has evaporated with water vapor, which greatly reduces the loss of B vitamins such as vitamin b 1.