Is it better to boil rice in hot water or cold water

Boiling rice in hot water can shorten cooking time and reduce nutrient loss, while boiling it in cold water makes it easier to control its softness and hardness. The selection method mainly depends on personal taste preferences and rice variety characteristics. When boiling rice with hot water, high temperatures can quickly gelatinize the surface of the rice grains, locking in internal moisture and B vitamins, making it suitable for those who pursue efficiency or use aged rice. The automatic heating program of a rice cooker usually simulates the process of boiling in cold water, but when cooking with an open flame, boiling water in the pot can avoid excessive starch dissolution caused by prolonged soaking. Some studies have shown that boiling water can reduce the residue of heavy metals such as arsenic in rice, but the impact on taste is relatively small.

Cold water boiled rice is easy to adjust water volume and heat, suitable for the elderly and children who need soft and rotten taste or for making Congee. Japonica rice and other varieties with slow water absorption are more suitable for slow boiling in cold water, as the particles become fuller after fully expanding. During the process of boiling in cold water, amylase activity is higher, which may produce more reducing sugars. People who are not conducive to blood sugar control should pay attention. When reheating overnight rice, boiling it in cold water can better restore its texture. Regardless of the method, it is recommended to wash and remove surface impurities in advance, soak for 20 minutes to allow the rice grains to absorb water evenly. Controlling the water volume to 1-1.5 centimeters above the surface of the rice can avoid being too soft or undercooked. When pairing with miscellaneous grains, prioritize placing them in cold water to ensure synchronous maturation. Using cast iron pots or other kitchen utensils with uniform thermal conductivity can enhance the taste. Those with weak digestive function can choose boiling water to reduce amylopectin exudation, while those with diabetes are advised to take it after cooling to increase the content of resistant starch.