Learning the art of cooking rice properly is essential in order to achieve a delicious and nutritious outcome.
In Vietnam, the two key factors for ensuring the quality of rice are the rice itself and the correct measurement of water. This has nothing to do with using hot or cold water, as many believe. In fact, most people in Vietnam cook rice with cold water.
Some individuals have the habit of soaking the rice for about 20 minutes before cooking. Another opinion suggests that cooking rice with cold water results in a slower cooking process, leading to more flavorful rice. On the other hand, cooking rice with hot water from the start can make the rice hard and less flexible due to overcooking.
However, all these beliefs and cooking habits are inaccurate. Cooking rice with cold water prolongs the time it takes for the water to heat up, causing the rice grains to lose their flavor and nutrients.
According to experts, cooking rice with hot water allows for faster and more even cooking, resulting in a more flexible rice texture. Additionally, when cooked with hot water, the outer layer of the rice grain quickly forms a protective film, preventing breakage and helping to retain the maximum amount of nutrients.
Cooking rice with hot water and keeping the lid closed can help retain 30% more vitamin B1 compared to cooking with cold water.
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