I found this article pretty interesting… it seems to contradict the current cooking zeitgeist

  • tburkhol@lemmy.world
    link
    fedilink
    arrow-up
    6
    ·
    1 year ago

    Argument goes that the easily removed starch is all very short chain polymers, where the stickyness is more due to medium chain and highly branched molecules. I would honestly not be surprised if some of the cloudy water was also talc or other inorganic anti-clumping agents.

    The type of rice you’re cooking is also very important.