Abstract
Experiment was carried on to know the proper method of sautéing rice and the amount of water used for cooking.
7% of buttter was used to saute the rice before cooking. Under the proper condition, the tests were done for sauteing the rice 8, 12 and 16 minutes respectively, and the amount of water used for cooking was 1.11 to 1.40 times by weight.
Following results were obtained :
1) The viscoelasticity shown by the Farinograph of cooked rice was higher for the longer period of sautéing,
2) The velocity of dehydration of cooked rice was extremely different on upper and lower parts of the pots for those which was sauteed 12 to 16 minutes,
3) By taste testing, most favorable results was the rice sautéed for 8 minutes, and the amount of water used for cooking was 1.3 times by weight.
