When preparing a meal, rice can be a staple of many dishes. To save time without sacrificing quality, Hetbahn instant rice can be prepared in just over a minute. After cooking the rice and peeling back the cover, some may be surprised to find holes among the grains of microwaved rice. Rather than being a mere result of the cooking process, these holes serve an important purpose and hold the secret to Hetbahn’s deliciousness.
The Science Behind the Mysterious Holes in Instant Rice
When making a pack of Hetbahn, the rice is first put in a container and pressed down compactly before water is added to it. During this process, holes are created on the surface of the rice. Hetbahn needs to be pressed for better heat conduction, allowing heat to be evenly distributed through the spaces between the grains of rice. Heat conduction is essential in the cooking process. When holes are added to the rice, the speed of the gelatinization rate increases, resulting in more delicious-tasting rice.
Why Temperature is Important When Cooking Rice
Gelatinization is the process that occurs while rice is cooking. Heat and moisture activate the starch within the grains of rice. As the temperature rises, moisture enters the rice starch, making the rice pleasantly chewy.
The hotter the temperature, the better the taste of the rice. This can be demonstrated by comparing different methods of cooking rice. Rice cooked with a pressure cooker tastes better than rice cooked with an ordinary pot. This is due to the temperature difference when cooking. When cooking rice with a pot, the temperature reaches about 99 degrees Celsius. However, when cooking rice in a pressure cooker, the temperature increases even more to about 117 degrees Celsius. Furthermore, when cooking Hetbahn, the rice is cooked at a temperature over 140 degrees Celsius. Due to the high temperatures, the speed of the gelatinization process increases even more compared to cooking rice in a regular or instant pot, making Hetbahn more delicious.
Another reason why cooking temperature is essential is related to the relationship between heat distribution and size. When cooking a large amount of rice at once, heat cannot be distributed throughout properly, resulting in a batch of rice that may be cooked unevenly. However, this is not the case for Hetbahn. Due to its single size portions, the heat can be transferred evenly throughout the rice, making Hetbahn’s taste more consistent and more delicious than other alternatives.
Why Instant Rice is More Delicious than Fresh Cooked Rice
Aside from the cooking temperature, there is another factor that contributes to the taste of the rice. The taste of rice depends on when the rice was polished. Polishing refers to the process of peeling off the outer shell of the rice in order to make it edible. The rice products that are sold for consumers have already been polished, and rice cooked with newly polished rice is more delicious because it is fresher and contains more moisture.
Rice commonly used at home is polished white rice. If this polished white rice is stored for a long time, the fat inside the rice reacts with oxygen, which can produce an old, musty smell and reduces the moisture within the rice. When this happens, the quality of the rice decreases.
However, Hetbahn is different. Hetbahn harvests rice and cooks it the same day after it has been polished in a factory. Compared to other methods of producing rice that don’t cook it in advance, this process is faster and more efficient, making Hetbahn tastier. These two important factors, the difference in temperature during the cooking process and the length of time between the polishing process and cooking, makes Hetbahn’s quality and taste superior to other rice brands.
While the holes in Hetbahn seem insignificant at first, they play a large role in the quality and taste. The scientific process behind these holes creates the delicious taste of Hetbahn that consumers around the world love and enjoy.
