Don't be a good-rice killer; don't let these practices ruin rice quality
Since moving to Taitung, I have often had the chance to eat different varieties of rice, such as the indica rice commonly grown in Yilan, the many types of Taikeng No. 16 grown in Hualien, and the plump Kaohsiung 145 and the glutinous-textured Kaohsiung 139 from the East Rift Valley between Hualien and Taitung. Besides the varieties commonly found on the market, I have also tried rice bred by natural farming friends themselves, such as their own Momo rice, Chiayi red rice, and Luye Thanksgiving rice. However, there are hundreds of varieties of rice, each with its own merits, but there is only one principle for making rice delicious - fully gelatinizing the starch (also known as alpha-gelatinization).
Why gelatinize the starch contained in rice? Once gelatinized, the molecular structure of the starch changes from bundled to networked, which is more conducive to the action of amylase and makes it easier for the stomach and intestines to digest and absorb. In addition, the networked starch can hold 6 times its water content and develop stickiness, which also makes the texture of the rice better.
In order to fully gelatinize the rice, there are several principles that must be mastered
- Prep work: washing the rice
When rinsing the rice, the movements should be gentle; after quickly washing away the impurities and off odors in the rice, pour off the rinsing water right away, because the washing process causes water-soluble nutrients to be lost, so the faster you wash the rice, the better.
- Soaking the rice
How much water to add when cooking rice is a matter of skill; add too little water and the center of the rice will not be cooked through; add too much water and the rice will be too mushy. Only by adding just the right amount of water can you cook rice that is moderately firm yet springy and sticky. New rice has a high moisture content, so it is recommended to add an equal amount of water (one cup of rice to one cup of water), or about 10% more water. Old rice has a low moisture content, so the water should be increased to about 120%-140%.
After adding the water, let the rice grains soak thoroughly so that the starch gelatinizes easily during heating. If the soaking time is not long enough, the outer layer of the rice grains gelatinizes first while the inner layer cannot absorb water, so the cooked rice will be rather hard in the center and too wet and mushy on the outside, without a springy, sticky texture. The soaking time is about half an hour in summer, more than one hour in winter, and brown rice is best soaked for more than 12 hours.
- Heating
After the rice begins to heat, the starch starts to gelatinize at about 60-75°C (this is the same principle as 65°C tangzhong bread). When cooking rice, it is best to start with high heat so that the overall temperature rises quickly and the upper and lower layers do not heat unevenly, though when using an electric rice cooker or electric pot this is basically not a concern. For rice with a high starch content, such as Kaohsiung 139, a French cuisine chef currently living in Chishang suggests adding 1.2 cups of water to the outer pot so the rice is fully heated and gelatinized.
- Steaming to finish
After the rice is cooked, do not rush to open the rice cooker; wait patiently for 10-15 minutes, and the residual heat in the pot will let the rice absorb the remaining moisture, so that the rice becomes fluffy and delicious.
- Stirring
After opening the lid, use a rice paddle to mix the upper and lower layers of rice evenly, while also letting excess steam escape. The rice will have a better texture once loosened, and its aroma will be fully released.
If you do not know how to cook rice, even champion rice will turn out last place. From rice to cooked rice, one small step, a great deal of skill. For the precious rice in your hands, please cook your rice well.
References:Tainan Senior Agricultural and Industrial Vocational High School website - Rice Food Processing, Agriculture and Food Agency, Food Industry Division