NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To add texture.
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To add better flavor.
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To keep structure.
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So you don’t overcook.
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Detailed explanation-1: -In fact, it’s critical. Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.
Detailed explanation-2: -Can you make Fried Rice with fresh rice? Fried Rice is best with cold, refrigerated, leftover rice. Using freshly cooked rice put too much moisture into the recipe and often results in soggy rice.
Detailed explanation-3: -Make a batch of rice and spread it in a thin layer on a sheet tray. Put the tray in the refrigerator for 15-20 minutes (this keeps the grains from clumping), then portion out the rice into individual freezer bags. Freeze for a couple hours and BOOM-dry rice, ready for frying.