Quick Cooking Using Low-Amylose Rice (Awayuki-komachi)

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  • 低アミロース米「淡雪こまち」を用いた早炊き炊飯
  • テイアミロースマイ アワユキ コマチ オ モチイタ ハヤダキ スイハン

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Abstract

A low-amylose rice cultivar (Awayuki-komachi) was cooked with various volumes of added water for about 12 minutes using an electric rice cooker. No pre-soaking process was used. The stickiness/hardness (S/H) ratio of the cooked rice was 0.31-0.34 with 150% hydration. A negative correlation between amylose content and water absorption in low-amylose rice (19 lines), glutinous rice (2 varieties) and non-glutinous rice (4 varieties) (r=-0.931) was observed. Cochineal pigment penetrated to the center of the Awayuki-komachi grains, suggesting that water moved from embryo to endosperm. The results suggest that Awayuki-komachi has potential for use as a “quick-cooking rice” if the cooking hydration is 150%.

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