Here's why using sushi rice for risotto won't deliver the creamy texture you're after, and what varieties to use instead for ...

All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing ...

But having examined the mechanism of the action, we have reached the conclusion that this change in colour is not due to the synthesis of starch, but to the formation of amylose from amylopectin.