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Rice and grains
Also searched as: rice, risotto, polenta, couscous, quinoa
In short: Grains are mainly starch. Whether rice turns fluffy or creamy depends on how much starch is released.
Picture it
Like beads in paste: if the paste stays on the beads, they stick; if it is dissolved, it turns creamy.
What happens
When cooking, the starch in the grain swells. Starch on the surface dissolves into the water and makes things sticky or creamy. Long-grain rice has starch that tends to stay fluffy; risotto rice releases a lot of starch.
Why it matters
For fluffy rice you rinse off starch; for risotto you deliberately stir it out.
Rules of thumb
- For fluffy rice, rinse until the water runs clear.
- After cooking, rest covered.
- For fried rice, use rice from the day before.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)