What is starch gelatinization in rice?

Starch gelatinization is what happens when starch granules in rice absorb water and swell when heated. In a pressure cooker, the sealed environment prevents evaporation and keeps the temperature constant, so every grain cooks uniformly. The result is fluffy, separate rice — not sticky, not crunchy in the middle.

Why does my gas burner cook differently from electric or induction?

Gas heats through radiant heat and convection from the flame, electric coils conduct heat through the pan bottom, and induction generates heat inside the pan itself via electromagnetic fields. These differences mean gas responds fastest to adjustments, electric holds steady heat, and induction is the most precise and efficient of all three.

Stovetop Beginner 20 min

Stovetop Fried Rice

Name: Stovetop Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: north-american
Ingredients: 600 g white rice; 2 whole eggs; 45 ml soy sauce; 15 ml sesame oil; 120 g frozen peas; 10 g garlic; 30 ml vegetable oil; 2 ml salt

Savory fried rice ready in 20 minutes — day-old rice and high heat are the two secrets to that lightly toasted, never-mushy texture.

Steps

01
Mince the garlic finely. Lightly beat the eggs in a small bowl. If the rice is coming straight from the fridge, break up any clumps by hand — cold, dry grains fry better.
02
Heat the vegetable oil in a wok or large pan over high heat until it just begins to smoke. Add the garlic and stir-fry for 30 seconds. Push the garlic to the side, pour in the eggs, and stir quickly until just set but still soft.
03
Add the rice and spread into an even layer. Press lightly with the spatula and let cook without stirring for 2 minutes so the bottom begins to toast.
04
Add the frozen peas and soy sauce. Toss and stir-fry over high heat for 3 to 4 minutes, stirring constantly, until everything is heated through and lightly toasted. Remove from heat, drizzle with sesame oil, taste and adjust salt. Serve immediately.

Stovetop Fried Rice

What is starch gelatinization in rice?

Why does my gas burner cook differently from electric or induction?

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