FOOD NEWS
Boiling Water Is A Sticky Error For Rice
BY JULIA HOLLAND
Rice is best when it’s light and fluffy. So, when it comes time to cook it, simmering is a much better method than boiling.
When you boil water, it reaches a temperature of 212 degrees Fahrenheit, which causes continuous and vigorous bubbles that release starch and make the rice sticky.
Boiling water also has a higher rate of evaporation, which can result in undercooked rice or an unpleasant combination of sticky, scorched, and crunchy rice.
Simmering rice has a lower temperature between 185 and 205 degrees Fahrenheit and generates smaller bubbles for a slower, steadier cooking process that allows even cooking.
While you can bring water to a simmer, bringing it to a boil first generates steam that aids in the slow and even evaporation of cooking liquid.
To simmer rice, you can either bring both the water and rice to a boil or bring the water to a boil before adding the rice.
Once the water is boiling, add salt and reduce the heat until the water is simmering. Cover your pot and simmer the rice for the recommended time without lifting the lid.
When time is up, remove the pot from the heat and let the rice sit covered for at least 10 minutes before opening the lid and fluffing it with a fork.