Fine-cooked rice and quick-cooked rice are two different ways to cook rice, and they have distinct differences in time, amount of water, and taste. Here are their main differences:
1.Time: Intensive cooking rice usually takes a long time to cook, generally requiring the rice to soak for a period of time before cooking, and the whole process can take anywhere from 30 minutes to 1 hour. Quick-cooking rice is a quicker method of cooking, usually taking only 15 to 30 minutes to complete.
2.Water volume: The amount of water used in fine cooked rice is usually sufficient, and the rice will be fluffy and have a certain viscous consistency when cooked. Quick-cooking rice requires less water, and rice may be relatively dry and well-grained when cooked.
3.Taste: Due to the longer cooking time of fine cooked rice, rice is easier to cook, and the texture is relatively soft and glutinous. Whereas, due to the shorter time of quick-cooked rice, the rice may be slightly harder and have a relatively loose texture.
It is important to note that the texture of the cooked rice is also related to the type of rice used and personal preference. Some people prefer softer rice with stickier rice and a softer texture, while others prefer quick-cooked rice with crisp grains and a slightly firmer texture. The choice of which cooking method to use should be decided based on personal preference and timing.