Theory 129/Rice cooking/Ratio lens
Texture Is Amylose Against Water
The claim
Cooked rice texture is set by the ratio of amylose to absorbed water, so the same variety can be fluffy or sticky depending on the ratio.
01Mechanism
Amylose retrogrades and firms the grain while water plasticises it; the balance sets texture.
02Prediction
Texture should track the ratio.
03Refutation
Texture tracking variety alone would remove water.