Rice cooking improver (grain separating agent)
A food additive added to the water when boiling rice so the grains stay fluffy, separate and do not overcook, for pilaf and grain sides.
Rice cooking improver (grain separating agent) is a food additive (usually based on acid salts, citric acid and separating agents) added to the water when boiling rice so the grains stay fluffy, separate, do not clump and do not overcook, and pilaf and the side turn out 'grain by grain'. It is used in industrial and restaurant cooking of rice, pilaf and grain sides.
Recipes with this ingredient
Sushi riceJapanese cuisine | Appetizers
In Japan, round-grain sticky rice is used for sushi. It has more moisture and starch than other varieties, such as basmati. The most popular brands in Japan are Koshi-hikari, Akita Komachi and Hitomebore. They can also be bought in Russia. A good analogue is Nishiki rice, which is produced in the USA. Some Russian restaurants use Kuban round-grain rice.
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