(this quality is derived from the amylose content in the rice. if this value is - %, the cooked rice does not stick. the glutinous, sticky variety preferred by the chopsticks users has - % amylose). elongation: the rice elongates almost twice upon cooking but does not fatten much. when cooked the grains...
(this quality is derived from the amylose content in the rice. if this value is - %, the cooked rice does not stick. the glutinous, sticky variety preferred by the chopsticks users has - % amylose). elongation: the rice elongates almost twice upon cooking but does not fatten much. when cooked the grains...
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