Starch in rice is insoluble in cold water. When the water temperature reaches 60℃, it will absorb a lot of water and gelatinize, and it will mature rapidly at 100℃. Cooking with hot water can not only shorten the cooking time, but also reduce the loss of vitamins in food.

In terms of taste, it may be better to cook with hot water.

Rice will quickly absorb water in hot water, expand, rupture and gelatinize, making rice more sticky. At the same time, it will avoid the phenomenon that the cooking time is too long, which leads to serious gelatinization of rice surface and hard taste in the middle area.

When cooking for the first time, I used cold water and cooked it into "uncooked rice".

Nowadays, many large canteens, such as school canteens and staff canteens, still use hot water to cook big pots of rice, just to avoid the appearance of "uncooked rice".

From the health point of view, it is safer to cook with hot water.

At present, most of the water used in our kitchen is tap water, which is disinfected and contains very little chlorine-containing substances. Chlorine in water can be volatilized by heating, and then used for cooking, which can reduce the loss of vitamin B such as vitamin B 1 in rice.

When we were young, our parents wouldn't let us drink tap water because they thought it was unsanitary.

But it doesn't matter much, because the content of "chlorine" in tap water is extremely low and volatile. If there is no pungent smell or peculiar smell, don't worry.

Now most of us are used to cooking directly with tap water. Try cooking with hot water next time and see if there will be any surprises.

Do you usually cook with cold water or hot water?