Welcome back to Bonds in the Kitchen, I am Rohan Bhattacharya. Last week we cried over onions, today we argue about rice. In my house, rice must be separate grain by grain. In my Japanese colleague's house, rice that falls apart is a failure. We are both right, and the reason is two molecules of starch that behave completely differently when hot water arrives. I will explain the straight chain and the bushy one, what rinsing takes away, what a pressure cooker does that a pot cannot, and why rice that was perfect at dinner turns to pebbles in the fridge. There is a bonus for anyone who makes fried rice, because the pebbles are the secret. A listener from Chennai asks about reheated rice and health, and I have a careful answer. You are listening on Witspeak Podcasts.