What is the cooking temperature for rice?

Cooking rice generally involves bringing water to a boil, usually around 212°F (100°C), and then allowing it to cook at a simmering temperature. While the options provided indicate various temperatures, the correct cooking temperature for rice typically requires sustained heat, leading to effective cooking and achieving the proper texture.

Maintaining a cooking temperature of 190°F (88°C) or above ensures that the rice absorbs enough water, softens properly, and reaches the ideal consistency. This temperature allows the starches in the rice to gelatinize, promoting even cooking and preventing undercooked grains. Cooking at this higher temperature helps to break down the rice structure effectively, yielding fluffy rice that is neither overly sticky nor hard.

If rice is cooked below this temperature or not kept at a sufficient heat during the cooking process, the grains may remain firm or chewy, leading to an unsatisfactory texture. Therefore, achieving at least 190°F is essential for the best quality rice.