Let’s get a little geeky. Rice grains are mostly starch. Starch loves water. It wants to absorb it and swell up. Oil is hydrophobic. It hates water. So oil coats the grain and blocks some water from entering.
This means rice cooked with oil absorbs less water. The grains stay firmer. They have more “bite.” They’re al dente but for rice. No oil means the grains get fully plump and soft. They’re like happy little water balloons.
Which is better? There is no right answer. It’s a personal style choice. You’re a rice artist. Oil is just one color in your palette.
Cooking Elevated: The Benefits of Rice Bran Oil
