Rice Cookery in water containing sugar versus plain water
I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinization of the rice, but I would like a scientific explanation - such as how the elements within the rice respond to the water with sugar in it to interfere with the gelatinization.
Best Answer
I had some fun with this one. To start: Gelatinization is when the intermolecular starch bonds break, see Starch Gelatinization
I originally thought it had to do with the sugar changing the boiling point of the water. I thought this would increase cooking time, but turns out that's wrong. A higher boiling point means the water can get hotter before turning into water vapor. Therefore shortening cooking time. The mystery continues.
Under the last paragraph in section 8.2 of Thermodynamics of Water it talks about impurities.
Shortly after that I found help in this paper Effects of Sugar on Starch Gelatinization. It says that there are two reasons that I'll summarize here. 1) Sugar bonds with the water making it less available to bond with the starch. This makes it so that the water needs to be hotter to bond with the starch. 2) The sugar bonds with the starch holding them together a bit longer.
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Does sugar prevent rice from cooking?
We boil it in water so the rice softens and is warm instead of a distasteful cold. The sugar interferes with this process and since it is not water being absorbed into the rice and a more dense fluid being absorbed by said rice then takes longer.Which rice cooking method is best?
The Classic Method- Rinse the rice.
- Use the right ratio of water. Add 2 parts water and 1 part rice to a large pot. ...
- Bring the water to a boil. Once it's boiling, add a big pinch of salt.
- Maintain a simmer. ...
- Cook without peeking or stirring. ...
- Let the rice rest covered. ...
- Fluff the rice with a fork.
What is the best method of cooking rice Why is it so?
Soaking Rice Soaking any variety of rice covered in water for just 30 minutes plumps the grains of rice. This plumping allows the grains to absorb a little water prior to cooking, the grains of rice will be very tender without getting mushy and the rice cooks very evenly.What is the best method of cooking rice to retain its nutrients?
In fact, cooking rice using the parboil method can help in effectively removing the traces of arsenic and retain the micronutrients; as after rinsing and draining, the rice is cooked in low flame and all the nutrients remain intact.Do You Need a $350 Rice Cooker? — The Kitchen Gadget Test Show
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Answer 2
The rice soaks up the boiling water by transferring water into it's cells and absorbing the moisture into it. We boil it in water so the rice softens and is warm instead of a distasteful cold. The sugar interferes with this process and since it is not water being absorbed into the rice and a more dense fluid being absorbed by said rice then takes longer.
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