THE DEFINITIVE GUIDE TO ELECTRICAL RICE COOKER

lengthy-grain rice cooks up dry and fluffy, while small-grain rice has a tendency to be extra sticky and chewy. The textural variation is largely as a result of variations within the ratio of amylose to amylopectin, the two molecules in starch (PDF). Amylose inhibits gelatinization, retaining extensive grain rice’s much more brittle, crystalline

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