The culprit behind the gummy consistency we dread in a pot of poorly prepared rice is starch. Vinegar, by releasing hydrogen ions, prevents gelatinization, effectively separating starch molecules and ensuring a fluffy texture.
As you add rice and water, stir in a dash of vinegar before bringing it to a boil; about a teaspoon of vinegar per cup of rice should suffice to prevent clumping.
Vinegar has been shown to reduce the glycemic index of rice, making it easier to process for diabetics, thus providing a health benefit alongside its cooking advantages.
Along with vinegar, rinsing your rice under running water or soaking it beforehand helps remove excess starch and unwanted debris, contributing to a better texture.
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