Precision Rice

Rice cooking fails not from technique but from bad science. Once you separate what the grain absorbs from what escapes as steam, perfect rice becomes predictable. The key insight: all rice types need roughly 1:1 water by weight in a sealed system — everything above that is compensating for evaporation.

Starch Profiles

Rice texture stems entirely from its internal starch architecture. amylose (long, straight chains that resist tangling) produces fluffy, separate grains and appears in high concentrations in basmati and other long-grain varieties. amylopectin (branched starch molecules that tangle easily together) creates sticky, cohesive texture and dominates in sushi rice, glutinous rice, and short-grain types.