Why Do Some Rice Grains Burst While Cooking? IIT Indore Scientists Reveal Details
Published on: June 12, 2026, 3:32 p.m. | Source: Free Press Journal
Researchers at Indian Institute of Technology Indore have discovered why some rice grains become long and fluffy while others bend, crack or burst during cooking. Published in the Journal of Food Science, the study found that microscopic cracks and air pockets inside “chalky” rice grains cause faster water absorption, making them more likely to deform or burst during cooking.
