Custom algorithmic tool calculating required stock volume, simmering windows, and starch physics based on dry weight portions.
Every rice grain’s culinary behavior is dictated by its ratio of two glucose polymers: linear Amylose and highly branched Amylopectin.
Found in Basmati, long-grain Indica rices, and parboiled varieties. High amylose rices absorb copious liquid without leaking sticky matrix, resulting in separate, fluffy grains that stay firm upon cooling.
Found in Japanese short-grain (Japonica), glutinous sweet rices, and Risotto cultivars. When heated in water, amylopectin branches swell rapidly and dissolve into a velvety, sticky gel.