Is it good to cook rice with hot water?

In fact, the correct way to steam rice is to boil the water first and then use the boiling water to steam the rice. The rice made in this way is more nutritious, more fragrant, and tastes softer and more palatable.

The main component of rice is starch. Starch is insoluble in water. Only when the temperature is above 60°C will starch absorb water, swell, burst and become a paste. Cooking rice with boiling water (close to 100°C) helps the rice cook faster, shortens the cooking time, and prevents the vitamins in the rice from being destroyed by prolonged high-temperature heating.

Although cooking rice with boiling water does have many benefits, this does not mean that cooking rice with cold water is unhealthy. It is just that the chlorine compounds in cold water will destroy the vitamin B contained in rice, causing nutrient loss.

Therefore, if conditions permit, I still recommend that you cook rice with boiling water!

In addition, the use of water in the cooking of some delicacies is also very particular.

1. When steaming fish or meat, wait until the water in the steamer boils before putting the steamer in. This will allow the outside of the fish or meat to suddenly encounter the high-temperature steam and shrink immediately, and the fresh juice inside will not flow out. The fish or meat will taste delicious and shiny after being cooked.

2. Add a little water when stir-frying shredded pork or meat cubes. This can control and make up for the water loss during stir-frying, making the meat more tender than without adding water.

3. When stir-frying vegetables, do not add cold water, as cold water will make the vegetables old and unpalatable. Vegetables stir-fried with boiling water will be fresh and tender. The frying time should not be too long.