Table 2 Rice samples prepared using rice cooker and excess water methods
From: Important Sensory Properties Differentiating Premium Rice Varieties
Rice cooker methods | ||||
Variety | Wash (no. of times) | Water–rice ratio (w:w) | Soak time (min) | Mean cook time (min) to cooker shut-off |
KDML105 | 2 | 1.5:1.0 | 0 | 20 |
PTT1 | 2 | 1.5:1.0 | 0 | 21 |
Zhongzheyou 1 | 3 | 1.35:1.0 | 15 | 18 |
Guodao 6 | 3 | 1.5:1.0 | 15 | 19 |
IR64a | 3 | 1.4:1.0 | 10 | 20 |
IRRI-132a | 3 | 1.4:1.0 | 10 | 20 |
Koshihikari | 2 | 1.4:1.0 | 30 | 18 |
Koshiibuki | 2 | 1.4:1.0 | 30 | 19 |
Langi | 2 | 1.4:1.0 | 0 | 22 |
Pelde | 2 | 1.4:1.0 | 0 | 22 |
Pan Methods | ||||
Variety | Wash (no. of times) | Water–rice ratio (v:v) | Soak time (min) | Mean cook time |
Super Basmati | 3 | Excess | 30 | 17 |
Basmati 385 | 3 | Excess | 30 | 20 |
Samba Mahsuri | 3 | Excess | 30 | 21 |
Swarna | 3 | Excess | 30 | 21 |
Hashemib | 5 | Excess | 120 | 11a |
Khazarb | 5 | Excess | 120 | 10a |
BR IRGA-417 (2008) | 3 | Complete evaporation (2:1) | 0 | 16 |
BR IRGA-417 (2009) | 3 | Complete evaporation (2:1) | 0 | 15 |
BRS Jaçanã | 3 | Complete evaporation (2:1) | 0 | 17 |
BRS Primavera | 3 | Complete evaporation (2:1) | 0 | 15 |