Abstract
"Meshi" is a most popular rice cooking in Japan. In this cooking, there are many interesting phenomena, which have been lectured on the students of elementary and junior high schools to teach the cooking procedure. The reported experimental procedures to show these phenomena have now been reexamined. It was proved that the amount of water absorbed into grains of rice and the subsequent swelling can be measured at room temperature by using the commercially available rice without any treatment. To boil the rice in a beaker, the lid was improved as shown in Fig. 1.
