Abstract
Three samples of rice, differing by variety and by place and year of harvest, were pre-washed either once or three times, and then cooked and then kept warm inside a jar rice cooker for up to 24 hours. Taking into account the time of warming that had elapsed, the quality and flavor of the rice were examined. The results showed that depending on the length of warming, rice that had been washed three times tended to show less deterioration in quality, from the point of view of flavor, color tone and smell, than rice that had been washed once. Principal component analysis showed that the dispersion trends of the samples differed according to the number of washes. It was shown that an increase in the number of washes has a consistent effect in maintaining the quality of rice that is kept at a constant temperature.
