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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
  1. aDrained in strainer 15 min after washing
  2. bRice samples were steamed on top of hot oil for 10 min following cooking