Health & Life

The Ultimate Guide to Perfectly Cooked Rice: Hot Water or Cold Water?

Are you aware that the choice between cooking with hot or cold water can significantly impact the quality of your meal?

28 July, 2024

Rice Conundrum: Hot or Cold Water for Cooking?

Ngo Thi Hoa, a 37-year-old woman from Ha Dong, Hanoi, shares her intriguing experiences with cooking rice. Initially, she adhered to the traditional method of cooking rice with cold water, as taught by her elders. However, upon further exploration, she stumbled upon insights suggesting that cooking rice with cold water might prolong the cooking process, potentially leading to a loss of nutrients as they dissolve in the water.

These sources also suggested that using hot water during cooking could expedite the rice’s doneness, resulting in a stickier texture and saving kitchen time. Intrigued by these potential benefits, Ms. Hoa decided to experiment with hot water.

However, the question arises: does cooking rice with hot water truly contribute to retaining more nutrients than the traditional method? This warrants a more thorough examination to reach a definitive conclusion, rather than relying solely on vague information.

The question remains: does cooking rice with hot water truly preserve more nutrients than the traditional method?

PGS.TS Nguyen Duy Thinh, an expert in food technology, offers insightful comparisons between cooking rice with hot and cold water. He asserts that there is no compelling evidence to suggest that hot water retains more nutrients than the traditional method. Traditionally, our ancestors cooked rice with cold water, allowing the rice to simmer gradually until the water evaporated and the rice was perfectly cooked.

“However, lately, I’ve observed a growing trend among housewives who are sharing a tip to cook rice with hot water. While this method saves cooking time and speeds up the rice’s cooking process, its downside is that the rice may not absorb enough water, resulting in unevenly cooked grains, and the taste is not as good as the traditional method,” emphasizes PGS Thinh.

According to him, when cooking rice with cold water, the gradual increase in temperature allows the rice grains to absorb water and cook thoroughly. As the rice absorbs the right amount of water, the grains become sticky, soft, and impart a superior flavor.

PGS.TS Nguyen Duy Thinh further elaborates on the process of cooking rice with cold water: “When using cold water to cook rice, the grains will expand naturally, and the water will permeate from the outside to the inside. During this process, the nutrients from the rice’s surface also dissolve and will be absorbed along with the permeating water into the grain.”

With cold water cooking, the gradual temperature increase allows rice grains to absorb water and cook evenly.

PGS Thinh points out that the outer layer of rice contains high levels of vitamin B1, which is water-soluble. When cooking rice, vitamin B1 dissolves in the water and is absorbed into the rice grains. He emphasizes that while there is evaporation when the water boils, the loss of vitamin B1 is not significant. “Considering the principle of heat diffusion, cooking rice with cold water is likely to preserve vitamin B1 better than using hot water,” he concludes.

Nonetheless, PGS Thinh also cautions that these theories have not been fully empirically verified. Currently, there is no research that specifically quantifies the remaining levels of vitamin B1 in rice after cooking with either method.

Tips for Cooking Delicious and Nutritious Rice

According to PGS.TS Nguyen Duy Thinh, to ensure your rice is tasty, fragrant, and packed with nutrients, keep the following in mind:

There is currently no research that specifically quantifies the levels of vitamin B1 remaining in rice after cooking with either hot or cold water.

– Rinse rice properly: Before cooking, rinsing the rice is essential to remove impurities and dirt. However, be gentle and avoid over-rinsing, as vitamin B1 is predominantly found in the outer layer of the rice grain, and vigorous rinsing can lead to nutrient loss.

– Consider the water quantity: Using the right amount of water is crucial. Different types of rice require specific water quantities. For 500g of rice, start with approximately 600ml of water. After the first cook, adjust the water quantity in subsequent cooks to find the perfect ratio for the type of rice you use.

– Avoid lifting the lid during cooking: Throughout the cooking process, refrain from lifting the lid frequently. Each time the lid is lifted, the internal temperature drops, and steam escapes, affecting the cooking process.

Following these tips will ensure your rice is cooked to perfection, tasting delicious, and packed with nutrients.

Frequently asked questions

The ultimate way to cook rice is by using the ‘Absorption Method’. This method involves measuring an exact amount of water needed to be fully absorbed by the rice during cooking, resulting in perfectly cooked grains every time.

Using hot water is the key to achieving the perfect texture and taste in cooked rice. Starting with hot water ensures that the rice cooks evenly and absorbs the right amount of water. However, for certain types of rice, such as brown rice, starting with cold water and bringing it to a boil is recommended.

The ideal ratio is 1:1.5, which means for every 1 cup of rice, use 1.5 cups of water. This ratio ensures that the rice absorbs just the right amount of water and doesn’t become too mushy or dry.

Yes, rinsing the rice before cooking is essential. Rinsing removes the excess starch from the surface of the rice grains, preventing them from sticking together during cooking. It also helps to get rid of any dirt or debris.

The cooking time varies depending on the type of rice and the method used. For the Absorption Method, bring the water to a boil, add the rice, reduce the heat to low, cover, and simmer. Cooking time is usually around 12-15 minutes for white rice and 35-40 minutes for brown rice.

You’ll know the rice is cooked when it has absorbed all the water and the grains are tender. To check, simply taste a grain – it should be soft on the outside but still have a slight bite to it. If there is still water left, continue cooking until it is fully absorbed.

A heavy-based pot with a tight-fitting lid is ideal for cooking rice. It ensures even heat distribution and helps to prevent the rice from burning or sticking to the bottom of the pot.

Yes, cooked rice can be frozen for later use. Spread the cooked rice on a baking tray and place it in the freezer until the grains are frozen, then transfer them to a freezer-safe container. This way, you can take out portions as needed and easily defrost them.