Rice has - until now - been a difficult product to consistently cook well.
Conventional cooking often involves large quantities of water brought to a boil on a high heat and then simmered, wasting time and energy and boiling away nutrition, filling the kitchen with steam and even burning the pan.
Imagine the impact of inappropriate cooking on the rice itself.
The point at which rice is properly cooked is when the starchy part of the grain (amylose) is also present on the surface of the grain. And it’s this starchy part of the grain which is particularly negatively affected by overcooking or under cooking, also affecting the germ inside the endosperm which provides us with antioxidants, vitamins E, B vitamins, proteins, assorted minerals and oils.