and less starch will leak out of the granules, so the cooked grains are less likely to stick together.
Short-grain rice contains less amylose and more amylopectin, and so grains tend to cling together
after cooking because the granules are less strongly held together and the chances of starch leaking
out is greater. This type of rice is therefore used for making risottos or sushi rice.
Cooking with rice
Rice to be boiled is often rinsed before cooking until the water runs clear – this ensures that any
surface starch is removed, so less starch will come off the grains during cooking, so the rice grains are
less likely to stick together. The rice also should not be stirred during cooking – stirring increases the
chances that surface starch granules will be broken up and release starch. Long grain rise is preferred
for this type of cooking, because the starch granules in the rice are more likely to stay highly structured
so are less likely to leak starch.
Aborrio rice and other short-grain types of rice are often used for making risottos, where their high
amylopectin content means their granules are more likely to leak starch during cooking.
When preparing a risotto, the rice should never be rinsed. Presence of starch on the surface of the rice
grains is useful in helping the rice sticks together at the end of cooking, and the risotto is thick and
creamy due to the released starch thickening the added liquid. Risotto is stirred continuously during
cooking. This constant stirring promotes the breakage of surface granules, which will release starch
into the liquid, thickening the risotto and making the rice grains stick together. When preparing a
risotto, rice is often sauted first. Sauteing serves to flavour the grains by allowing the taste producing
Maillard reactions, which do not occur in boiling water, to occur._36_
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More about culinary ingredients: Potato
The potato is a root vegetable, and root vegetables are usually very high in starch since they act as