2010-05-14|Sunatori's Dotted Rice

Here is an image of white long-grain rice. I mixed 2 cups of rice with a table spoon of canola oil, then cooked it in a microwave oven at high power for 5 minutes to brown it. I then added 4 cups of water and cooked it in a microwave oven at medium power for 15 minutes.
Such dots would not show up if the rice were cooked without browning first. I suspect that the germ (embryo) has higher lipid content than other parts of the rice grain do, absorbing more microwave energy during cooking.
Thank you very much for your attention.
Merci de votre attention.

Sunatori, Go Simon
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