MinuteFood | The BEST way to cook rice (is not what you think) @MinuteFood | Uploaded 11 months ago | Updated 14 hours ago
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Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home!

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
- Cuevas, Rosa Paula, Annalyn De Guia, and Matty Demont. “Developing a Framework of Gastronomic Systems Research to Unravel Drivers of Food Choice.” International Journal of Gastronomy and Food Science 9 (October 2017): 88–99. doi.org/10.1016/j.ijgfs.2017.06.001.
- Delgado-Andrade, Cristina, Isabel Seiquer, Ana Haro, Rosa Castellano, and M. Pilar Navarro. “Development of the Maillard Reaction in Foods Cooked by Different Techniques. Intake of Maillard-Derived Compounds.” Food Chemistry 122, no. 1 (September 2010): 145–53. doi.org/10.1016/j.foodchem.2010.02.031.
- Barea-Ramos, Juan Diego, José Pedro Santos, Jesús Lozano, María José Rodríguez, Ismael Montero-Fernández, and Daniel Martín-Vertedor. “Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel.” Chemosensors 11, no. 6 (June 11, 2023): 342. doi.org/10.3390/chemosensors11060342.
- Pellegrino, Robert, Bobby K. Cheon, Ciarán G. Forde, Anna Oleszkiewicz, Michal Pieniak, and Curtis R. Luckett. “The Contribution of Texture Contrasts and Combinations to Food Acceptance across Cultures.” Journal of Texture Studies 51, no. 2 (April 2020): 225–31. doi.org/10.1111/jtxs.12494.
- Szczesniak, Alina S., and Earl L. Kahn. “Texture Contrasts and Combinations: A Valued Consumer Attribute.” Journal of Texture Studies 15, no. 3 (September 1984): 285–301. doi.org/10.1111/j.1745-4603.1984.tb00385.x.
- Delgado-Andrade, Cristina, Francisco J. Morales, Isabel Seiquer, and M. Pilar Navarro. “Maillard Reaction Products Profile and Intake from Spanish Typical Dishes.” Food Research International 43, no. 5 (June 1, 2010): 1304–11. doi.org/10.1016/j.foodres.2010.03.018.
-Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808.
-Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677.
- Dickinson, E (2018) Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 16 (5): 949–963. tandfonline.com/doi/full/10.1080/10942912.2011.573116
- Acevedo, Nuria Cristina, Carolina Schebor, and Pilar Buera. “Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.” Food and Bioprocess Technology 5, no. 6 (August 1, 2012): 2428–34. doi.org/10.1007/s11947-011-0541-7.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
- The thrilling dare of scorched rice nytimes.com/2021/11/11/t-magazine/scorched-burnt-rice.html
- The Science of Paella | Lecture 6 (2012) youtube.com/watch?v=dp_ye3sTE_c

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