Although white rice is the staple food in food classification, which mainly provides starch (carbohydrate) and some protein, it still contains a little fat.

The longer the rice is left, the fat will slowly decompose and release fatty acids. The more fatty acids appear in rice, the more yellow the reaction looks in appearance, and there will be some acidity.

Reason 2: Mena reaction

Maillard reaction, also known as Maillard reaction, is a very common browning reaction. The reducing sugar in food reacts with amino acids or protein after a series of reactions.

High temperature will promote this reaction, for example, the brown appearance of barbecue and fried food is the result of this reaction, and the attractive fragrance of this kind of food is the product of this reaction.

In addition, calcium and magnesium will promote the reaction, so cooking with high hardness water (such as mineral water) is easy to make rice yellow.

Reason three: bacteria make ghosts.

Bacillus subtilis is the main bacterium that destroys rice. Generally speaking, bacteria will be mixed into rice, and the temperature of rice will make bacteria multiply faster, thus accelerating corruption.

Extended data:

Cooking skills of rice

1. When cooking, adding a little salt and lard to the rice will make the rice soft.

Drop a few drops of vinegar in the water, and the cooked rice will be whiter and more delicious.

If the rice is raw, you can pour some rice wine into the rice cooker and cook it for a while.

4, the leftovers are re-cooked, you can put some salt in the rice pot water, and it tastes like new rice.

5, you can add some oil to the rice, so that the water will not overflow when cooking.

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