Questions and Answers – Rice Starch, Amylose, Amylopectin
The various types of rice behave differently when cooked mainly because of variations in the ratio of the starches (amylose, and amylopectin) that each type of rice contains:
If amylopectin is predominant, as it is in short and medium grain rice (usually found in Asian stores), the grains have a greater tendency to cling together and make rice sticky when cooked.
If amylopectin is low and amylose high, as in long grain rice (found in grocery stores and super markets), each cooked rice grain is dry and fluffy and remains separate.
Check out this informative article on What Makes Rice Sticky.
Categories:Rice Hints & Tips