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Koku was also used to measure how much a ship could carry when all its loads were rice. Smaller ships carried 50 koku (7.5 tonnes, 7.4 long tons, 8.3 short tons) while the biggest ships carried over 1,000 koku (150 tonnes, 150 long tons, 170 short tons).
Rice absorbs a great deal of water as it cooks, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice. [ 1 ] The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes and up, depending upon the type and freshness of rice, method, and desired ...
Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than Japanese-style cookers (0.4 kg to 0.6 kg cooking pressure) resulting in a more glutinous and marginally more nutritious cooked rice. [3] Besides rice cookers, Cuckoo also offers water and air purifiers, bidets, and other home ...
The nonstick pot and its attachments came clean easily with a few gentle swipes of a non-abrasive sponge, using mild dish soap and water. As far as rice cookers go, this one hits the mark for its ...
1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water. More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times.
Newly harvested rice usually requires less water, [3] and softer varieties need more water than firmer varieties. Rice can be boiled in a heavy-bottomed cookware or steamed in a food steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling. [4]
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