Quality of cooked glutinous rice by using electric rice cooker: soaking conditionswith different rice-to-water ratios on physicochemical and sensorycharacteristics

Glutinous rice, also known as waxy or sticky rice, needs to be soaked in water for a long time before cooking. The qualities of cooked waxy rice can be affected by the soaking process. This research aimed to investigate the changes in physicochemical and sensory characteristics of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to the cooked glutinous rice steaming in a conventional steamer (control). Glutinous rice grain was soaked in different ratios of glutinous rice-to-water including 1:2.5, 1:1.5, 1:1, 1.5:1, and 2.5:1 (w/w) for 30 mins and then cooked in the electric rice cooker. The results indicated that the moisture content and texture of the cooked rice samples tended to change with the degree of gelatinization. The overall acceptability scores indicated that the lower rice grain content in soaking water obtained a higher score for cooked glutinous rice. Compared with the control sample, the rice-to-water ratio of 1:1.5 is a suitable ratio for a good-quality product for cooked glutinous rice using the electric rice cooker method. This study paves the way for improving the qualities of cooked glutinous rice and has great potential for the soaking condition with an appropriate ratio of rice-to-water before cooking by the electric rice cooker.