How long does it take to cook rice in boiling water

Boiling rice with boiling water usually takes 15 to 20 minutes to cook, and the specific time is affected by factors such as rice variety, water volume, and heat. When rice is heated in boiling water, starch granules gradually absorb water, expand, and gelatinize. When using a rice cooker, the inner pot is heated evenly, and the gelatinization process can usually be completed in 15 minutes. If cooking with an open flame, it is necessary to maintain a medium heat state to avoid rapid evaporation of water, and it is more secure to extend it to 20 minutes. Short grain rice such as Northeastern rice, due to its tight structure, requires slightly longer time than long grain varieties such as Thai fragrant rice. Excessive water can cause the rice grains to become excessively soft and rotten. It is recommended to control the ratio of rice to water at around 1:1.2.

Aged or brown rice needs to be soaked for 30 minutes before cooking because the outer layer retains the bran. Pressure cookers can be shortened to 10 minutes by increasing the pressure inside the pot, but attention should be paid to the safety valve status. When reheating rice that has been refrigerated overnight, sprinkle a small amount of water on the surface to prevent it from drying out. Steaming for 5 minutes can restore the taste. The standard for judging ripeness is that the rice grains are crystal clear and full, and there is no hard core when gently plucked with chopsticks.

It is recommended to use fresh rice when cooking, and wash it no more than twice to avoid nutrient loss. After cooking, let it simmer for 5 minutes to evenly distribute the moisture, and use a wooden rice spoon to loosen it to enhance the taste. Cooking with vitamin B-rich grains such as millet and quinoa can not only increase nutritional value, but also regulate the glycemic index of rice. Attention should be paid to the single intake of diabetes patients. Those with weak gastrointestinal function can appropriately extend the cooking time to make the rice more soft, rotten and easy to digest.