“The what?”
After boiling 10 minutes and turning off the heat, Nonna Rosa made Luca wait 5 minutes before lifting the lid. “Let the residual moisture redistribute. This is called retrogradation – starch chains realign, and the rice sets perfectly.” quimica di risio
“Cooking rice is a hydrolysis reaction – water molecules break starch chains with heat. Too little water, reaction stops early → crunchy rice. Too much water, starch leaches out → porridge.” “The what
She wrote the formula on the board: Plus: lid on → traps steam → even heating. quimica di risio