Rice cookery

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Rice cookery is not one technique — it's a family of fundamentally different methods, each designed for a specific rice variety's unique starch composition. Japanese sushi rice requires washing, precise water ratios, and vinegar seasoning while hot. Jasmine uses absorption with the lid locked. Indian biryani parcooks in boiling water like pasta then layers for final steam. Persian tahdig steams over a crispy crust. Sticky rice is steamed, never boiled. Each method exists because each variety has a different ratio of two starches — amylose (stays separate) and amylopectin (gets sticky) — and cooking it wrong means fighting its nature instead of working with it.

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